This was actually pretty good… it was different… the rice isn’t really “rice” anymore after 8 hours of cooking, I think it’s just like a thickening agent… this is the second recipe I made with rice in the Crockpot and both times the rice turned into a “glue” like consistency… it’s good just not rice like you would think you have when dinner is ready. So keep that in mind. But it was really good and I will defiantly cook it again.
This is what you will need:
- 1 cup brown rice ( I used white and that may have been why it turned to glue like consistency)
- 1 onion, chopped
- 3 boneless, skinless chicken breasts, cubed ( I left mine whole, was easier in the AM to throw together and taste won’t be any different)
- ½ teaspoon salt
- 1/8 teaspoon pepper
- ½ teaspoon dried thyme leaves
- 1 ½ cups chicken stock ( I actually used 2 ½ cups to make sure we wouldn’t burn the dinner)
- 1 can cream of chicken soup
- 1 cup frozen baby peas
- 2 tablespoons butter
- 1/3 cup grated Parmesan Cheese
How to make this Chicken Risotto:
Well, reading the directions * Note to self, read before you cook the meal NOT when you plan your Blog post..lol*
It states ” Brown rice not only has more fiber and nutrients than white rice, but it cooks well in the slow cooker…well I would suggest use brown rice rather than what I did .. white rice..lol.. Still was good J
- Combine brown rice and onions in Slow cooker, top with chicken. Combine chicken stock, seasoning and cream of chicken soup, mix well and add to Crockpot.
- Cover and cook on low for 8-10 hours or until rice is tender and chicken is thoroughly cooked, stirring after 4 hours.
- 20-30 min before you are ready to eat, stir in peas, butter and cheese; Cover and cook on high for 20-30 min or until peas are hot and butter and cheese are melted. Stir gently and serve.
Share Your Thoughts