4-5 large chicken breasts (mine were still frozen)
2 cans Cream of Chicken soup, low-sodium
2 cups of water
2 cups Baby Carrots
3 celery stalks, cup into chunks (not diced)
1/4 cup Parmesan cheese
2 ts Paprika
1/2 TB minced garlic
2 ts Garlic salt
Black pepper, to taste
A dash of dill weed
1 cup instant Brown Rice
How to make it :
Turn your Crock Pot onto high. Place the chicken breasts into the bottom of the crock. In a separate bowl, mix up all the other ingredients, except for the rice, to create a chunky, creamy sauce. Pour this over the chicken in the crock. Cover and leave to cook on high 4-6 hours. The chicken will become more tender the longer you let it cook!
When I got home from work today, I shredded up the tender chicken with 2 forks and stirred in the brown rice. Note: Use 1/2 cup more rice if you would like a thicker consistency. Recover the crock, leave it on high, and let it cook for about 1 more hour. Once the rice is nice and soft (and has soaked up a lot of the liquid), dinner is ready to be served!
When I got home from work today, I shredded up the tender chicken with 2 forks and stirred in the brown rice. Note: Use 1/2 cup more rice if you would like a thicker consistency. Recover the crock, leave it on high, and let it cook for about 1 more hour. Once the rice is nice and soft (and has soaked up a lot of the liquid), dinner is ready to be served!
