Sunday, August 5, 2012

Crock Pot Chicken & Rice

Chicken and rice is always an easy dinner option.  This has  been my favorite take on a dish that can be done in so many ways.  I prefer to do this one in a crock pot.  If you are in a rush to put dinner on the table it works just as well in a casserole dish.  I also use the less expensive cuts of chicken such as legs and thighs. Chicken Brest works just as well. Serves 4

6 Chicken Legs and Thighs
2 Cups Water
1 8 oz Can Cream of Mushroom
1 6 oz Can Diced Green Chilies
1/4 Cup Diced Onion
2 TBS Worcestershire
2 TBS Sour Cream
2 Cups Uncooked Rice

Wash chicken and pat dry. Place in crock pot with water.  Cover and let cook for 1 1/2 hours on high.
In a bowl mix next five ingredients. After chicken has cooked for 1 1/2 hours remove from crock pot.  Stir cream of mushroom into broth and whisk thoroughly.  Stir in rice and return chicken to crock pot.  Cover and lower temperature cooking for an addition hour or until rice is done.

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