Pollo e Riso in Crockpot

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 2,409.4
  • Total Fat: 30.8 g
  • Cholesterol: 585.0 mg
  • Sodium: 1,370.3 mg
  • Total Carbs: 244.0 g
  • Dietary Fiber: 37.8 g
  • Protein: 264.4 g

View full nutritional breakdown of Pollo e Riso in Crockpot calories by ingredient
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Introduction

Outstanding use of left over rotissiere chicken. My wife (at her job), and my daughte (at her office), use rotissiere chicken to make buffalo chicken mac&cheese or chicken enchilla in huge crockpots for office potlucks. There is normally some left overs but this week there was a lot, so, I made crockpot basmati rice and chicken soup with Navy beans, carrots and celery. We'll eat of of this for a day or two. Outstanding use of left over rotissiere chicken. My wife (at her job), and my daughte (at her office), use rotissiere chicken to make buffalo chicken mac&cheese or chicken enchilla in huge crockpots for office potlucks. There is normally some left overs but this week there was a lot, so, I made crockpot basmati rice and chicken soup with Navy beans, carrots and celery. We'll eat of of this for a day or two.
Number of Servings: 1

Ingredients

    4 skinless rotissiere chicken breasts
    4 cups Basmati Rice
    8 cups low sodium chicken broth
    1 cup carrots
    1 cup celery
    1 cup navy beans
    1/4 cup onion
    8 tbsp dried cilantro
    1 clove garlic

Tips

Prepare the rice and beans ahead of time to reduce cooking time.


Directions

Pour broth in crockpot with cilantro, bismati rice and beans and take to highest temperature.
1. Remove skin and bones from breast and shred chicken.
2. Cut carrots, celery and onion.
1 and 2 should take about 20 minutes. Add chicken and vegetables to the broth.
Stir. Reduce heat to 250-300.
Let cook until beans and rice are at desired texture, approximately 5 hours.

Serving Size: Makes 12 1 cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user OLD-NACL.

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