Sunday, October 6, 2013

Sunday Meals: Crock-Pot Creamy Chicken and Rice

Last Easter the Easter Bunny gave me a wonderful cookbook! It's from Cambell's and it has three books in one. I recommend this book! We use a lot of recipes from the last part of the book, "Slow Cooker Recipes" for our meals. This recipe is adapted from the "Creamy Chicken & Wild Rice" recipe on page 208. We changed it up a bit for ourselves. 

This recipe was really good, however, it didn't have as much flavor as we might have liked. I think if we would have followed the actual recipe it would have more flavor, but we still really enjoyed today's Sunday Meal

Makes: 8 servings
Prep: 10 minutes
Cook: 7-8 hours on low or 4-5 hours on high

2 cans Cambell's Condensed Cream of Chicken Soup
1 1/2 cups water
1 1/2 cups uncooked, long-grain rice
5-7 skinless, boneless chicken breast halves
1 package of frozen vegetables (small)

  1. Stir the soup, water, and rice into slow cooker. Add the vegetables and chicken turning to coat with the soup mixture. 
  2. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, or until the chicken is cooked through. 


  1. I tried out this recipe with my kids and they loved it! We had different veggies like peas and carrots and we all loved the way it turned out! Thanks!

  2. This turned out really well! My husband and I loved it! Thank you for the recipe!


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