Slow Cooker Chicken with Creamy Rice & Broccoli

29 08 2008

I’m always looking for slow cooker recipes, especially now that at least two nights a week WF has to do group homework for the Master’s program he is doing through his employer. It’s pretty lame that he doesn’t get home until 9:00, 10:00, 11:00, midnight… ugh. It’s usually just Wednesday and Thursday but it definitely throws off my ideal dinner schedule. I’ve found that slow cooker recipes mean it doesn’t matter too much when WF comes home — he can just heat up dinner if it’s gotten cold in the cooker. Scroll down for a pretty successful recipe I made on Thursday. It was simple but good and WF approved 😉

Also of note today, I got to use another one of my new shower gifts! Here are some pictures of my new Chop and Scoop! So easy to drop my chopped onions in the slow cooker.

Slow Cooker Chicken with Creamy Rice & Broccoli

Stuff you need:

  • 2 skinless, boneless chicken breast halves
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 3/4 c chicken broth
  • 1 bag Minute rice
  • 1/2 large onion, chopped
  • 1 c broccoli florets
  • 1 clove garlic
  • onion powder
  • oregano
  • salt & pepper

What to do with that stuff:

  1. In slow cooker, add 3 soups, chicken broth, rice (poured out of bag), and onion.
  2. Put slow cooker on HIGH and begin cooking.
  3. Trim chicken breasts and cut in half to make 4 large chunks.
  4. Peel clove of garlic and rub onto surface of chicken. Season both sides with onion powder, oregano, salt and pepper. Pan sear each side, about 30 seconds.
  5. Add chicken pieces to slow cooker.
  6. Let cook for about 2 hours.
  7. Add broccoli florets and cook for another hour.
  8. Serve warm.

Other things you might want to know:

  • Serves 3 to 4.
  • If your chicken pieces are smaller, wait to add them to the slow cooker when you add the broccoli.
  • You can skip pan searing the chicken. I just liked the color and texture it produces.

Adapted from: All




4 responses

8 02 2009

i tried your recipe today. it came out great. i improvised and added a few more spices to give it a little kick, but followed your general instructions. made enough for a couple days, i am hoping the flavors come out even more with leftovers tomorrow 🙂 thanks for taking the time to post.

19 03 2009

I really want to figure out how to use either brown rice or long grain white rice. Instant rice just doesn’t have the pizzaz of the other choices.

23 03 2009

This sounds great. I was wondering if you could use white or brown rice instead of minute rice?

30 09 2011

i’m trying Jasmine rice right now, hopefully it turns out!

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