Slow Cooker Chicken with Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 Large boneless skinless chicken breast3 Cups chicken stock3 Cups Water9 tsp or 3 tbsp. Chicken soup base (gluten free)2 large carrots - sliced2 medium celery stocks - chopped1 medium onion quartered and sliced1 10 oz. bag chopped Broccoli3 tbsp. corn starch + 3 tbsp. cold water2 tbsp. olive oil2 tbsp. poultry seasoning1 tbsp salt1 tbsp black pepperSteamed brown rice.
Season both sides of chicken with salt, pepper & poultry seasoning.
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.
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.
Nutritional Info 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
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