Saturday, July 12, 2014

Crock Pot Chicken and Broccoli Over Rice

I found myself with a limited grocery budget, a need to get creative with some pantry staples, and a desire to not heat up the kitchen. This was the result. With some frozen stock (or cans of cream of chicken/mushroom if you prefer), some frozen chicken and broccoli, and some rice, you are there.

Crock Pot Chicken and Broccoli Over Rice

3 chicken breasts (I had bone in and just saved the bone for stock later)
1 can of cream of mushroom (I LOVE this brand when I can't make my own)
1 can  cream of chicken (I always make my own, but you can use the above brand as well. Or Campbell's, of course.
1 pound (give or take) frozen broccoli(toss it in the fridge while the crockpot is going, if you remember)
3/4 cup sour cream or plain greek yogurt

2 cups dried rice
3 cups chicken broth
1 tsp salt

Throw the chicken in the crock pot with the creams of soups. Cook on high 4 hours or low 6. If going for "low", and you have the time, put on high for 30ish minutes and turn to low. Just gets things going faster.

Once the time has past, remove the chicken to a plate. Cut/break the chicken into a few smaller pieces and let cool for for a few minutes until you can handle it. Turn crock pot on high and add the broccoli and sour cream/yogurt. Cover. Shred chicken and add back to crock pot. Cook for about 30 minutes, or until warmed through. Should be good by the time the rice is done

Cook rice in rice cooker or on stove per cooking instructions (Yes, I add less liquid. Its my preference. Do what you want there)

Dish up some rice and top with chicken and broccoli mixture. You could always sprinkle on some cheddar cheese if you desire.

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