Afternoon fellow pinners!
Last nights dinner was awesome, I arrived home to a wonderfully smelling house with dinner nearly ready to go. After a very long day at work - that's exactly what I needed.
This recipe is one of the easiest ones I have made in a while and man did it pack flavor, plus it was very filling.
Crockpot Chicken and Rice
4 boneless, skinless chicken breasts
1 large onion chopped
1 8oz box of rice (like Rice-a-Roni, I used chicken/broccoli mix)
1 cup of cheddar cheese
1 10.5 oz of cream of chicken
1 15oz can of whole kernel corn, drained
Place chicken in the bottom of a slower cooker. Scatter chopped onion over top. Spoon cream soup over top. Cover and cook low 7-8 hours or high 3-4 hours. About 20 minutes before serving add the cooked rice, corn, and cheese. Stir to combine. Serve hot!
See how easy was that meal? A few things I did different or to help prep...
The night before, I cooked the rice and added all the "after" ingredients into a glass dish. That way I was able to walk in to the door, pour everything in and be done. Additionally, I added a few slices of onion to the "after" as well. It gave a good crunch and I think helped with flavor.
When I stirred the mixture, I noticed my chicken was so tender it was falling apart (oh such a shame, not!) So I ended up shredding it mildly into bite size pieces to eat easier.
The original recipe called for cheese. Honestly, I forgot about that...so um, yeah, no missing flavor and less calorie intake.
Lastly, the original recipe called for yellow rice mix....that sounded a bit plain. So I went with Rice-A-Roni chicken/broccoli mix. I really think that made a difference in taste.
Again, this was really filling thanks to the rice.
Last nights dinner was awesome, I arrived home to a wonderfully smelling house with dinner nearly ready to go. After a very long day at work - that's exactly what I needed.
This recipe is one of the easiest ones I have made in a while and man did it pack flavor, plus it was very filling.
Crockpot Chicken and Rice
4 boneless, skinless chicken breasts
1 large onion chopped
1 8oz box of rice (like Rice-a-Roni, I used chicken/broccoli mix)
1 cup of cheddar cheese
1 10.5 oz of cream of chicken
1 15oz can of whole kernel corn, drained
Place chicken in the bottom of a slower cooker. Scatter chopped onion over top. Spoon cream soup over top. Cover and cook low 7-8 hours or high 3-4 hours. About 20 minutes before serving add the cooked rice, corn, and cheese. Stir to combine. Serve hot!
See how easy was that meal? A few things I did different or to help prep...
The night before, I cooked the rice and added all the "after" ingredients into a glass dish. That way I was able to walk in to the door, pour everything in and be done. Additionally, I added a few slices of onion to the "after" as well. It gave a good crunch and I think helped with flavor.
When I stirred the mixture, I noticed my chicken was so tender it was falling apart (oh such a shame, not!) So I ended up shredding it mildly into bite size pieces to eat easier.
The original recipe called for cheese. Honestly, I forgot about that...so um, yeah, no missing flavor and less calorie intake.
Lastly, the original recipe called for yellow rice mix....that sounded a bit plain. So I went with Rice-A-Roni chicken/broccoli mix. I really think that made a difference in taste.
Again, this was really filling thanks to the rice.
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