Chicken & Rice for the Slow Cooker |
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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 4 |
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A easy to throw together in the morning, ready when you get home meal. I use chicken thighs instead of breasts because they tend to stay moist and do not get overcooked & dry if you come home later than planned. I call for brown rice, but am planning to try wild rice. I would not use white rice, as it may get too mushy. Ingredients:
1 1/2 lbs boneless skinless chicken thighs |
2 (14 ounce) cans low-fat cream of mushroom soup (semi condensed like amy's organic, to use fully condensed like campbell's, use 1 can soup and one ca) |
1 cup long grain brown rice |
1 cup milk |
1/2 teaspoon sea salt |
1 teaspoon black pepper |
1 teaspoon italian seasoning |
1/4 cup parmesan cheese |
1 (16 ounce) package frozen peas |
Directions:
1. Mix all ingredients except chicken and peas in the crock of your slow cooker.
2. Add the chicken thighs and submerse in liquid.
3. Cook on low for 6-8 hours. My cooker takes closer to 6, so just check the chicken to ensure it is done.
4. 30 minutes prior to serving, stir in the frozen peas. Sometimes 1/2 cup of water is also needed at this point, sometimes it is not.
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