My mom made this recipe all the time when I was growing up and I have always loved it. She made it with a few changes though which is how I prepare it as well. Instead of two cups of water I use one cup of water and one cup of milk. I layer the rice on the bottom, then the chicken and then I melt the half stick of butter and mix it in with the rest of the ingredients and pour all of that on top. Then I sprinkle a thick layer of parmesan cheese on top. This is my go-to recipe when I bring someone a meal and people always say they love it.
I loved this recipe. I was surprised by how yummy it was. I followed the recipe but customized it a little by adding 1/4 tsp each of basil, rosemary, and thyme and 1 tsp of garlic powder and 3 tsp chicken bouillon, since I had no broth. I also cut the butter in half because I was concerned it would be much too much. Like some of the other reviewers, I sprinkled about 1 cup of cheddar on top. The cheese and butter created the most delicious crust! I was impressed. 🙂 Thanks for the recipe! I will definitely be making this again. Edit: Forgot to mention I used regular long-grain white rice, not instant, if that matters. =)
creamy rice and chicken in a slow cooker
Ingredients
4 boneless, skinless chicken breasts
1 1/2 cups of water
2 10 oz cans of cream of chicken
6 oz box of long grain & wild rice with seasoning packet
3 carrots, chopped
3 celery sticks, chopped
Directions
1. Chop up the celery and carrots into small chunks. The size of the pieces is entirely up to your preference.
2. Combine all ingredients into the slow cooker, starting with the chicken.
3. Cook on low for 8 hours, or on high for 4-5 hours.
That’s it! It’s really that simple!
From: allrecipes.com
