Crock Pot Chicken and Peppers With Gravy over Rice |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 4 |
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I kinda just fudged this one together one night by combining a few recipes that I had made before. My fiance loved it but I thought it might be lacking on salt or that little extra something (but my taste buds have been odd since I quit smoking so it might be perfectly okay). Any suggestions would be great. This can be cooked on High in the crock pot, but I would suggest doing it on Low so it gives the flavors time to cook into the chicken! Ingredients:
4 boneless skinless chicken breasts |
garlic powder, to taste |
season salt, to taste |
1 green pepper, cut into strips |
1 red pepper, cut into strips |
1 yellow pepper, cut into strips |
1 (1 1/4 ounce) envelope dry onion soup mix |
1 (10 1/2 ounce) can 98% fat-free condensed mushroom soup |
1/4 cup light ranch salad dressing |
1 -2 cup diet cola |
2 tablespoons flour |
1/4 cup water |
3 cups whole grain rice |
Directions:
1. Place chicken in slow cooker. Sprinkle with garlic powder and season salt, to taste.
2. Cut tops off of peppers and scoop out insides. Discard. Cut peppers into lengthwise. Put in crock pot on top of chicken.
3. Mix the rest of the ingredients in a separate bowl; pour over chicken and peppers.
4. Cover and cook on low for 6 hours or high 3 hours.
5. Mix flour and water in a small bowl. Turn crock pot to High and add flour mixture. Cover and cook for another half hour. This will help the gravy thicken up.
6. While gravy is cooking, prepare rice according to package directions (I use Success Boil in the Bag and it comes out perfect every time).
7. Serve chicken, peppers and gravy over rice.
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