So on Saturday I mentioned I was experimenting with a new crockpot recipe. This is the first time I've "invented" a crock recipe and it wasn't half bad. The paprika made the whole dish kind of pink and the chicken breasts seemed a bit dry. If I make it again I may add a ½ cup more liquid or try thighs instead of breasts. I also started with frozen meat, which may have had something to do with the dryness. Anyhow, here it is.
Creamy Crockpot Chicken and Wild Rice
Cooking time: 5 - 10 hours
Prep time: 10 minutes
- 4 boneless, skinless chicken breasts
- 1 cup brown rice (I used a long grain brown jasmine rice)
- ½ cup wild rice
- 1 10½oz can condensed cream of mushroom soup
- 1 10½oz can condensed cream of celery soup
- 1 tsp paprika
- 1 tsp Worcestershire sauce
- chicken broth
- Place brown rice, wild rice, and chicken in the crock.
- In a bowl, mix cream or mushroom and cream of celery soups with the paprika and Worcestershire, then pour over chicken and rice.
- Add broth until the chicken is covered.
- Cook on low for 8 - 10 hours, or on high for 4 - 5 hours.
About an hour or so after I started the crock, I ran across this article which includes tips for making your own Cream of "__" soups at home. Seeing as how we're always watching sodium in the Wayward house, even though I did choose the low sodium varieties at the store, it might be worth giving this method a whirl. If any of you try it before I do, I'd love to hear about it.