- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 289.6
- Total Fat: 8.8 g
- Cholesterol: 72.0 mg
- Sodium: 2,419.3 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 2.7 g
- Protein: 32.9 g
Slow Cooker Chicken with Brown RiceSubmitted by: LIZARD1280
IntroductionA quick and hearty dish perfect for a cold winter day! A quick and hearty dish perfect for a cold winter day!
3 Large boneless skinless chicken breast
3 Cups chicken stock
3 Cups Water
9 tsp or 3 tbsp. Chicken soup base (gluten free)
2 large carrots - sliced
2 medium celery stocks - chopped
1 medium onion quartered and sliced
1 10 oz. bag chopped Broccoli
3 tbsp. corn starch + 3 tbsp. cold water
2 tbsp. olive oil
2 tbsp. poultry seasoning
1 tbsp salt
1 tbsp black pepper
Steamed brown rice.
Heat skillet to medium-high heat add olive oil and brown chicken breasts on both sides(4-5 minutes per side) until golden.
While chicken is browning add to the preheated slow cooker all the vegetables and cover.
When chicken is done browning place on top of veggies in crock pot.
Add chicken stock to the skillet and deglaze the pan (1-2 minutes).
Add water and soup base and bring to a boil.
Mix 3 tbsp. corn starch and 3 tbsp. cold water in a cup until corn starch dissolves then add to chicken stock mixture and whisk until thickened.
Pour chicken stock mixture over chicken and veggies in crock pot. Cover.
Cook on High 4-5 Hours or on Low 8-10 Hours
Serve over steamed brown rice.
(I use the boil in bag kind that cooks in 10 minutes)
If you like a thicker sauce add a bit more corn starch and water (mixed together seperately in a cup) to the pot to thicken more.
Number of Servings: 6
Recipe submitted by SparkPeople user LIZARD1280.