So for Christmas this past year my Mom had gotten me a Crockpot Recipe Book. Since I became a Mom, I've become slightly obsessed with slow cooking. I love that I can put everything in in the morning, and play with my son, and do chores around the house all day, while such a lovely aroma fills my home. Dinner has never been easier! Since I am obsessed with slow cooking, and frequently mention it on facebook, I've gotten quite a few requests for recipes. This fact alone was a huge factor in me starting this blog. With most of the soups, if there are solids in it, I simply strain them out for my son, so he can enjoy the meal with the family without winding up sopping wet! This was another soup experiment for January '11, and I have to say, it was mighty tasty! So, without further adieu, here is my first slow cooker posting!
Yields 9 Servings
Ingredients:
- 3 cans (14.5 OZ each) chicken broth
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 2 cups water
- 1 cup sliced celery
- 1 cup diced carrots
- 1 package (6 OZ) converted long grain and wild rice mix with seasoning packet (not quick-cooking or instant rice)
- 1/2 cup chopped onion
- 1/2 tsp black pepper
- 2 tspns white vinegar (optional)
- 1 Tbsp dried parsley flakes
Directions:
- In slow cooker, combine broth, chicken, water, celery, carrots, rice and seasoning packet, onion and pepper; mix well.
- Cover; cook on LOW 6-7 hours or on HIGH 4-5 hours or until chicken is tender.
- Stir in vinegar, if desired. Sprinkle with parsley.
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