Slower Cooker Chicken & Rice
- Number of Servings: 4
Ingredients
2 boneless, skinless chicken breasts (thawed)1 can condensed Cream of Mushroom (or chicken or whatever you have in the cabinet) soup1 can Petite Diced Tomatoes3 cups of Peppers & Onion Stir Fry2 cups instant brown rice1/4 cup shredded 2% cheese (optional)
1. Combine Cream of Mushroom soup, and Petite Diced Tomatoes in a slow cooker set on low. Stir well.
2. Add the chicken breasts. Use a spoon to make sure that all of the chicken is covered with the soup/ tomato mixture.
3. Cook for approx. 6 hours on low (or 4 hours on high). Slow cookers vary, so make sure that the chicken is completely done.
4. With about 2 hours left to cook, stir in the Pepper & Onion stir fry.
5. During the last 20 minutes of cooking, repare the brown rice according to directions.
6. Serve the chicken and gravy over the rice, top with a bit of shredded cheese (optional).
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user ANGELA3511.
2. Add the chicken breasts. Use a spoon to make sure that all of the chicken is covered with the soup/ tomato mixture.
3. Cook for approx. 6 hours on low (or 4 hours on high). Slow cookers vary, so make sure that the chicken is completely done.
4. With about 2 hours left to cook, stir in the Pepper & Onion stir fry.
5. During the last 20 minutes of cooking, repare the brown rice according to directions.
6. Serve the chicken and gravy over the rice, top with a bit of shredded cheese (optional).
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user ANGELA3511.
Nutritional Info Amount Per Serving
- Calories: 387.1
- Total Fat: 9.0 g
- Cholesterol: 73.4 mg
- Sodium: 1,091.0 mg
- Total Carbs: 55.4 g
- Dietary Fiber: 6.3 g
- Protein: 36.7 g
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