Chicken Rice For The Slow Cooker Food

CHICKEN AND RICE IN THE SLOW COOKER!

Steps:

• Mix cream of mushroom soup, rice, and milk together in the slow cooker until well blended.
• Sprinkle an even coating of garlic salt over the top of the rice.
• Place 2-4 boneless, skinless chicken breast in the slow cooker. Completely immerse chicken in the rice mixture.
• Cook on low 8-9 hours if cooking with frozen chicken. If chicken is thawed, cook on low 6-8 hours.

SLOW-COOKER CHICKEN-RICE STEW

Steps:

• Toss the chicken in a 6- to 8-quart slow cooker with the sesame oil, grated ginger and a pinch each of salt and pepper. Stir in the rice to coat. Stir in the chicken broth, ginger slices and 4 cups water. Cover and cook on low until the chicken is very tender and the rice is thick, 7 to 8 hours. Stir gently a few times, then let stand, uncovered, 10 minutes. Discard the ginger slices.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until golden and slightly crisp, 5 to 6 minutes. Remove with a slotted spoon to a small dish. Add the bok choy stems to the skillet, season with salt and cook, stirring, until crisp-tender, about 3 minutes. Add the bok choy leaves and cook until wilted, about 2 minutes.
• Add the bok choy mixture and fish sauce to the slow cooker and stir gently, breaking the chicken apart slightly; season with salt and pepper. Divide among bowls. Top with the fried garlic, scallions, soy sauce and hot sauce. Serve with lime wedges.

SLOW COOKER CHICKEN AND RICE

Steps:

• Combine soup, rice and water in Crock Pot.
• Add chicken; sprinkle with salt, paprika and pepper.
• Cover; cook on Low for 6-8 hours or High 3-4 hours.

CHICKEN & RICE FOR THE SLOW COOKER

Steps:

• Mix all ingredients except chicken and peas in the crock of your slow cooker.
• Add the chicken thighs and submerse in liquid.
• Cook on low for 6-8 hours. My cooker takes closer to 6, so just check the chicken to ensure it is done.
• 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.

SLOW COOKER CHICKEN AND RICE

Steps:

• Combine tomatoes, chicken, bell peppers, rice, water, onion, taco seasoning, salt, pepper, and cayenne in a slow cooker; stir to combine. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

SLOW COOKER RANCH CHICKEN

Steps:

• In a 4-5-qt. slow cooker, combine broth and dressing mix; add chicken. Cover and cook on low for 6 hours. Remove chicken to cutting board; shred with two forks and return to slow cooker. , Stir in soup and cream cheese. Cover and cook on low until cream cheese is melted, about 30 minutes. Serve over rice or noodles. Add optional toppings as desired.

SLOW COOKER CHICKEN & RICE

Steps:

• Spray crock pot with cooking spray.
• Combine, soup, rice and water in slow cooker.
• Add chicken.
• Sprinkle chicken with salt, pepper and paprika.
• Sprinkle celery over top of chicken.
• Cover and cook on High 3 to 4 hours or low 6 to 8 hours.

SLOW COOKER LEMON-GARLIC CHICKEN AND RICE

Steps:

• Turn a slow cooker to High. Combine chicken broth, lemon juice, garlic, garlic powder, and cayenne in the bottom of the cooker until mixture heats through, about 5 minutes.
• In the meantime, heat oil in a skillet over medium-high heat. Season both sides of chicken thighs with salt and pepper and place in the hot skillet. Cook, turning occasionally, until crisp on both sides, 5 to 7 minutes total. Remove chicken from the pan and set aside.
• Turn slow cooker to Low and add rice, carrots, and chicken. Cover and cook until chicken is no longer pink at the bone and the juices run clear, about 4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).