Now that religion class is back in full swing, I’m back to using the crockpot every Wednesday. This week, we had Creamy Chicken and Rice. You couldn’t ask for anything easier to make!!
Creamy Chicken and Rice
4 chicken breasts (boneless is optional) 2 cans of cream of chicken soup
1 cup of rice 1/2 cup of diced carrots 1 cup of water or chicken broth
season to taste: salt, pepper, parsley flakes, finely chopped onion, and garlic or garlic powder
Mix the cream of chicken soup, seasoning, carrots and water/broth in the crockpot. Add the rice and mix again. Add the chicken and coat with mixture. Cook on low for 4-6 hours.
NOTE: If you use instant rice, add to crockpot 2 hours before serving. Don’t add immediately or it’ll overcook and become mush. Also, it might be necessary to add more water or chicken broth as it all cooks down. Just add for the consistancy that you prefer.