Crock Pot Creamed Chicken and Rice |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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I have taken from memory my mother's recipe and translated it into an easy crock pot meal. I always serve this with glazed carrots, green beans and cucumber salad. Ingredients:
4 bone-in chicken breasts |
1 tablespoon olive oil |
1 large onion, chopped |
3 celery ribs, diced |
1 garlic clove, minced |
1 cup chicken broth |
1/4 cup white wine or 1/4 cup sherry wine |
1 (10 ounce) can cream of mushroom soup |
1 dried leaf basil |
1 pinch sugar |
salt and pepper |
Directions:
1. Place olive oil in large skillet over medium-high heat.
2. Add onion and celery, saute for 5-7 min or until onion are translucent and beginning to brown.
3. Add garlic and saute for 30 seconds then place all vegetables in crock pot.
4. Sprinkle chicken with salt and pepper and saute in skillet until brown on both sides and then place in crock pot.
5. Add chicken broth, soup, white wine, basil leaf and pinch of sugar to same skillet chicken was browned in and bring to boil, stirring to combine soups.
6. Pour mixture over chicken, cover and cook on low for 4-6 hours. Remove basil leaf and serve over steamed rice.
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