Chicken and Rice Stew
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
2 medium carrots2 medium leeks1 cup uncooked rice12 oz boneless skinless chicken1 tsp thyme1/2 tsp rosemary3 14oz cans chicken broth1 10.75oz can golden mushroom or cream of mushroom soup1/2 c chopped onion1 clove garlic
In a 3.5-6 quart slow cooker place carrots, leeks, rice, onion and garlic. Add chicken, thyme, rosemary, and a dash of pepper. Pour chicken broth and mushroom soup over mixture in cooker.
Cover and cook on low-heat setting for 7-8 hours or on high-heat setting for 3.5-4 hours.
Number of Servings: 6
Recipe submitted by SparkPeople user NAFISKE.
Cover and cook on low-heat setting for 7-8 hours or on high-heat setting for 3.5-4 hours.
Number of Servings: 6
Recipe submitted by SparkPeople user NAFISKE.
Nutritional Info Amount Per Serving
- Calories: 245.5
- Total Fat: 6.2 g
- Cholesterol: 35.1 mg
- Sodium: 1,761.1 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 1.5 g
- Protein: 25.2 g
Member Reviews
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RAYMORFORD
Great dish, but the sodium content will give a person a heart attack. - 1/17/09
Reply from NAFISKE (1/17/09)
*For both the soups (Chicken broth and Cream of Mushroom) make sure you buy low- or no- sodium versions. It cuts down on the sodium without cutting down on the taste.