SLOW COOKER CHICKEN & RICE | DUMP AND GO CROCK POT MEAL
Going into the cooler weather, nothing says comfort more than a delicious, slow cooked dish. This slow cooker chicken and rice fits the bill perfectly! A great way to warm up and fill up your family in the coming fall and winter months that is economical, flavorful and delicious! This one falls into that favorite dump and go category with a bit of a twist. I know you and your family are going to love this meal idea!
Chicken and rice is an institution in the south. Not something that I grew up eating but boy I wish I had. Its never too late to add this to your repertoire and I highly suggest that you consider it! This is certainly one of the simplest of dishes that you can easily toss together without a second thought. It will make your house smell amazing and when your family comes home at the end of a hard day at work or school they are going to be happy that you made it.
It all starts with some chicken. I am using chicken tenders, but you can use a whole chicken that has been removed from the bone or boneless, skinless chicken thighs cut into chunks. That would also make and excellent choice if you didn't want to use the tenders.
The sauce is easy and starts with some chicken stock. I am using chicken bone broth for its deep and intense flavor, but you can use what you like. Broth, stock, bone broth or even, in a pinch bullion mixed with water works great too! I love to add some cream of chicken and herbs soup. Campbell's got this one right and it adds just the right amount of herbaceous goodness to this dish. I always say I don't use cream soups very often and as a rule I don't but in the cooler months it seems that our favorite recipes require them. So as the saying goes, if it ain't broke, don't fix it.
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The liquids are mixed well and the spices are added to them. Then the dump and go part happens. Toss in fresh mushrooms, chopped onion, diced celery and some minced garlic then pour over the liquid mixture and give everything a nice little nudge with your tongs. Now you are ready to cook for 4 to 5 hours or high or 6 to 8 hours on low.
I know what you are saying! Wait! You didn't toss in the rice! You would be right! Some recipes call for the rice to be slow cooked all day but I do not find that appealing in the finished product, so I cook the chicken until it is soft enough to break apart with the tongs then add the rice into the vessel and stir. This will cook for an additional 45 minutes to an hour until the rice of your choice has cooked completely. Then it is time to eat!
I have used par cooked rice in my recipe. This takes less water and time to fully cook. If you prefer to use long grain rice or even instant rice, you will need to adjust to accomodate the nature of those rices so they will cook properly in your version of the dish. I prefer to use either long grain or par cooked. Instant can become very starchy and begin to break down. If you wanted to use brown rice it will need lots more water and lots more cooking time. The choice is yours and you should use the rice that is best for you.
This is great paired with steamed veggies and some cranberry sauce for a wonderful meal. Depending on how many you are serving you will have leftovers for lunches and or another meal. I froze my leftovers for later use and kept two portions out for lunches.
If you wish to freeze this place in an airtight container and freeze for up to three months. When ready to eat remove from freezer and thaw on the counter then reheat in a skillet with a bit of chicken stock or water to prevent scorching.
I hope you give this slow cooker chicken and rice a try sometime soon and I hope you love it!
Happy Eating!
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Crock Pot Chicken and Rice - Old Fashioned Southern Cooks
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Slow Cooker Chicken Bacon Rice Casserole for a hearty, quick and easy dinner! Simple ingredients!
Slow Cooker Chicken Bacon Rice Casserole
2 pounds skinless boneless chicken tenderloins
1 pound bacon, cooked and chopped
2 (10.5) cans cream of chicken soup
1 packet (3 Tablespoons) Ranch dressing mix
2 cups milk
1 cup regular long-grain rice
1 1/2 cups shredded cheddar cheese
Spray a slow cooker with nonstick spray. Place chicken in the bottom.
Mix together the cream of chicken soup, bacon, ranch dressing mix, half of the cheese, milk, and the rice. Pour this over the chicken. Sprinkle the remaining cheese on top of the mixture.
Cover the slow cooker and cook on high for three to three and a half hours. If the rice mixture becomes too thick, adding a little water or chicken broth or additional milk will thin it out. 
TO CONVERT THIS TO AN OVEN MEAL:
Place the chicken bacon rice mixture in a Dutch oven or a large casserole dish and cover tightly with a lid or aluminum foil. Bake in a 325° oven for 60 minutes, or until the chicken is done all the way through. 
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Slowcooker Chicken and Knorr Rice
So easy, so delicious, minimal effort! Pair it was a veggie and dinner is done. #slowcookerrecipe #slowcook #countrycooking #southerncooking #easyrecipeforbeginners #easyrecipes #chickenrecipe #ricerecipe
Southwest Chicken Crockpot Casserole Recipe - How To Slow Cooker Mexican Chicken and Rice Meal Prep
Meal Prep - Southwest Chicken Crockpot Casserole Recipe - How To Slow Cooker Mexican Chicken and Rice
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Crock-Pot 6-Quart Programmable Slow Cooker
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521 calories per serving F 12.5g C 45.9g P 51.3g
Full Recipe:
I’m back with another slow cooker crock-pot recipe! Southwest Fiesta Chicken and Rice Casserole packed full of flavor! Slow cooker casseroles are one of my favorite recipes because they are hearty and full of flavor. With recipe is packed with vegetables, chicken, and low-calories.
There are no hidden calories or fats in this recipe. The fat-free cream of chicken, yogurt, and reduced-fat shredded cheese gives it a creamy texture that makes you think that there is a ton of butter in this recipe. Sorry, not this recipe. Only high-quality ingredients.
Healthy Quick and Easy Slow Cooker Chicken Casserole recipe
This meal prep recipe is perfect for dinner or lunch. I like to have it for dinner. I normally pop it in the microwave and add some sriracha chili sauce on top. You can also add some slices of avocado on top if you would like to add some healthy fats to the recipe.
I make 7 servings with his recipe which comes out to around 521 calories. My wife makes one of my servings into 2 servings for her, so that comes out to be around 260 calories for her. You can portion it out however you would like.
Southwest Chicken Crock-pot Casserole Meal Prep Fiesta Recipe
Southwest Chicken Crock-pot Fiesta Chicken and Rice Casserole Meal Prep Healthy Recipe 7 Servings, 521 calories per serving, Fat 12.5 grams, Carbohydrate 45.9 grams, 51.3 grams Protein
Prep Time 15 Minutes
Cook Time 6 1/2 hours
Passive Time 6 hours
Servings
7
Servings
INGREDIENTS
Ingredients
3 lbs (48oz) Chicken Breast
1 Can (10.5oz) Cream Of Chicken 98% Fat-free
1 Can (455g) Kidney Beans
1 Can (437g) Yellow Corn Drained
1 Can (423g) Diced Tomato
1 Box Mexican Style Rice
2/3 cup (170g) Plain Greek Yogurt
1 cup (112g) Reduced Fat Shredded Cheese
Vegetables
2 Medium (188g) White Onion
2 Large Mixed Bell Peppers
1 cup (180g) Mexican Squash
1 Large Serrano Chile
Spices
2 Tbsp Chili Powder
1 Tbsp Garlic Powder
1 Tsp Ground Black Pepper
INSTRUCTIONS
In a large slow cooker, crock-pot add the following ingredients: Chicken breast, cream of chicken, kidney beans, corn, diced tomatoes, serrano chile, onion, bell peppers, chili powder, garlic powder, and ground black pepper.
Mix together and cook on high for 4 hours.
After 4 hours, go ahead and shred the chicken breast with 2 forks.
Add the following ingredients after you shred the chicken: 2/3 cup of plain greek yogurt, 1/2 cup of reduced-fat shredded cheese, and 1 cup of Mexican squash
Mixed everything together and cover for another hour.
After an hour add the remaining 1/2 cup of reduced-fat shredded cheese of top and leave it to melt for another 30 minutes.
After 30 minutes, your slow cooker recipe is ready! Enjoy. Take out 7 meal prep containers and add evenly.
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Easy Crockpot Dinner
Easy Crockpot Dinner
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