Creamy Crockpot Chicken & Brown Rice
1 cup uncooked brown rice
1/2 cup chopped onion
1 – 14 oz. package of frozen broccoli florrets, thawed (chopped finer if you have reluctant veggie eaters)
1 1/2 Tbsp minced garlic
*3 cups homemade condensed cream of chicken soup (recipe follows)
*1 – 7 oz. can of sliced mushrooms, chopped
2 cups water
salt & pepper
2 lbs. of chicken pieces, boneless & skinless** (about 4-6 pieces)
1. Mix all ingredients, but chicken, and place in crockpot.
2. Put chicken on top.
3. Cover & cook on low 6-8 hours.
*You can replace the homemade soup and mushrooms for 1 – 10.5 oz. can cream of chicken soup & 1 – 10.5 oz. can cream or mushroom soup.
**We didn’t have any boneless & skinless on hand so I just put the pieces in as they were. When it was finished cooking I quickly picked the chicken & mixed it into the rice.
1 1/2 cups chicken broth
1/2 tsp poultry seasoning
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp pepper
1/4 tsp salt
1/4 tsp parsley
dash of paprika
3/4 cup flour
1 1/2 c milk
1. In medium saucepan, combine broth, seasonings, & 1/2 c. milk. Bring to a boil.
2. In a bowl, whisk 1 c. milk & flour. Add to boiling mixture & continue whisking briskly until mixture boils & thickens.
Can be frozen in 1 1/2 cup portions to use in recipes that call for a can of cream of chicken soup.
For more slow cooking recipes, head on over to Diary of a Stay at Home Mom.