Slow Cooker Chicken and Rice

(taken from the Crock Pot Recipe Card Collection)

I got a recipe card collection for Christmas last year for my slow cooker. You may have noticed that quite a few of the recipes I share are for slow cookers. Andre and I both work long hours at work, and the earliest either of us arrives home to start dinner is 6:45. Pretty late to start a traditional dinner that takes an hour to cook. Needless to say I cheat and use my slow cooker a lot so we can still have a good meal together at the end of the day.

This is one of my favourites. I was a little skeptical when I read the ingredients, but let me tell you, coming into your house at the end of a long day and taking a whiff of this great dinner will turn you into a believer! Just whip up some veggies, and dinner is done. In fact, this is cooking in my kitchen at this very moment.

Slow Cooker Chicken and Rice

Ingredients:

3 cans of condensed cream of chicken soup (we use the sodium reduced, or reduced fat varieties)

1 lb of chicken breasts or cutlets (can be frozen)

2 cups of brown instant rice, not cooked

1 cup of water

1/2 cup chopped celery

salt, pepper and paprika

Start by adding the soup, rice and water to the slow cooker.

Mix well, and then add the chicken. I always cheat, and add the chicken while it's frozen, you can always thaw it first.

Then season with a little salt and pepper, and paprika, and add the chopped celery on top.

Cover, and cook on Low for 6-8 hours (I find 6-6.5 works perfectly), or on High for 3-4 hours. This is how is should look:

If you are cooking your chicken from frozen, I would suggest checking to make sure the chicken is fully cooked with a meat thermometer (I'm a little bit of a freak like that making sure the meat is cooked properly, regardless if frozen or thawed from the start).

Make some veggies and dinner is done!

Enjoy! I know we will tonight!