Creamy Low Fat Chicken and Brown Rice |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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I find this recipe to be very flavorful and easy to prepare. My Littles always like it. I use a low sodium chicken broth and low fat cream of mushroom soup. The rice comes out very creamy and the chicken is always tender and delicious. Great hearty meal for fall, or anytime. Ingredients:
4 boneless chicken breasts, halved |
2 cups uncooked brown rice |
1 (10 ounce) can cream of mushroom soup |
8 ounces milk |
5 cups chicken broth |
1 lb baby carrots |
1 medium onion, loosely chopped |
2 garlic cloves, minced |
4 celery ribs, cut into bite sized pieces |
1/4 teaspoon ground red pepper (cayenne) |
1 teaspoon salt (or more to taste) |
1 teaspoon black pepper |
1 tablespoon lemon pepper |
Directions:
1. Add rice to slow cooker.
2. Combine Cream of Mushroom Soup, Milk, Chicken broth, salt, black pepper, and ground red pepper. Add this to slow cooker.
3. Add carrots, onions, celery to slow cooker.
4. Add chicken on top.
5. Cook on Low for 8-10 hours.
6. Season with Lemon Pepper to taste.
7. Enjoy!
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