Crock Pot Chicken and Rice Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 boneless, skinless Chicken Breasts2 cans Del Monte Diced Tomatoes, no salt added1 can Yellow Sweet Corn1 can diced Green Chilies3 cloves Garlic, minced1 medium Yellow Onion, diced1.5 cups White Rice (can substitute Brown Rice)~3 cups Swanson Chicken Broth, Reduced SodiumWaterThe following seasonings all "to taste":Chili PowderGround CuminSaltBlack PepperPoultry SeasoningPaprikaCayenne Pepper (a little bit goes a long way)
Place the chicken breasts, diced tomatoes, corn, green chilies, onion and garlic in a Crock Pot. Add about 1 can (use one of the empty diced tomatoes cans) of tap water. Add about 2 cups of chicken broth and all the seasonings. All the seasonings are to taste, but remember that a little Cayenne goes a LONG way. I used (approx.)- .5 tsp salt, .5 tsp pepper, 1.5 tbsp chili powder, 1 tsp ground cumin, .5 tsp paprika, .25 tsp cayenne pepper, and 1 tsp poultry seasoning (I used a salt-free poultry seasoning).
Cook on HIGH for about 3 hours, stirring every once in a while.
Remove the chicken breasts, and shred them using 2 forks. Add the chicken back in, and add the rice. Continue to cook on HIGH for another 1-1.5 hours, stirring periodically. The rice will absorb a lot of the liquid, so you can periodically add more chicken broth or water.
I find that this comes out similar to a stew, with only a bit of broth left. If you would rather have a soup, I would suggest substituting tortilla strips or noodles that don't absorb as much liquid as the rice does.
I like to serve this with a bit of shredded Authentic Mexican Cheese on top.
Makes somewhere around 8-10 servings of 1-2 cups. (I am having a hard time measuring the whole thing out because the left overs are still in the fridge. It does make A LOT though!)
Number of Servings: 10
Recipe submitted by SparkPeople user KISSYTINA.
Cook on HIGH for about 3 hours, stirring every once in a while.
Remove the chicken breasts, and shred them using 2 forks. Add the chicken back in, and add the rice. Continue to cook on HIGH for another 1-1.5 hours, stirring periodically. The rice will absorb a lot of the liquid, so you can periodically add more chicken broth or water.
I find that this comes out similar to a stew, with only a bit of broth left. If you would rather have a soup, I would suggest substituting tortilla strips or noodles that don't absorb as much liquid as the rice does.
I like to serve this with a bit of shredded Authentic Mexican Cheese on top.
Makes somewhere around 8-10 servings of 1-2 cups. (I am having a hard time measuring the whole thing out because the left overs are still in the fridge. It does make A LOT though!)
Number of Servings: 10
Recipe submitted by SparkPeople user KISSYTINA.
Nutritional Info Amount Per Serving
- Calories: 135.9
- Total Fat: 1.1 g
- Cholesterol: 27.4 mg
- Sodium: 449.4 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 2.6 g
- Protein: 14.1 g
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