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Easy Crock Pot Chicken Rice Reciepe
Convenient canned soup speeds up the assembly
of this creamy crockpot chicken and rice reciepe. It has all
the goodness of an oven-baked casserole and is perfect for a
Sunday afternoon dinner.
- 1 pound boneless skinless chicken breasts,
each cut into 4 pieces
- 1 10 3/4-ounce can condensed cream of
chicken soup
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 4.5-ounce jar sliced mushrooms -
undrained
- 1/2 cup water
- 1 1/2 cups frozen sweet green peas - (from
1-pound bag), thawed
- 1 1/2 cups uncooked instant white
rice
In 3- to 4-quart slow cooker, place chicken. Top
with soup, onion powder, garlic powder, mushrooms and
water; stir gently to mix and spread evenly over chicken.
Cover; cook on low setting 4-1/2 to 5-1/2
hours.
About 15 minutes before serving, stir thawed
peas and the rice into chicken mixture. Cover; cook on
Low heat setting 10 to 15 minutes longer or until rice is
tender, add salt and pepper to taste.
Yield: 4 servings (1-1/4 cups
each).
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