Some of my fondest memories of growing up in the country all include food; especially anything my Gram made. One of the most vivid dishes I remember she made was a chicken and rice bake. To my 5 year old self this is what comfort food was.
Since pregnancy has taken all of my energy when I get home from work, I have been trying to do more with Crockpot in the mornings when I actually have energy. This system has been working for me and the hubby as we both don’t have to ‘cook’ when we get home from work and we still have a nice, hot meal on our plates. So today I am sharing with you my slow cooker version of a Chicken, Rice & Broccoli bake.
Ingredients
- (1) Head broccoli
- (1) Small onion
- (3) Cups uncooked white rice
- (1) Can Cream of Mushroom Soup
- (4) Cups chicken broth
- (1) Cup Water
- (1) 3-4lb Package boneless chicken breast (or you can use thighs)
- 1 teaspoon salt
- 1 teaspoon pepper
- (4) Cups chicken broth
- (1) Cup Water
- (1) 8oz. package of shredded cheddar cheese -OPTIONAL
Directions
- Cut broccoli into small florets and dice the onion. Add to crockpot.
- Add rice and cream of mushroom soup to crockpot as well.
- Add chicken broth and water to rice mixture in crockpot.
- Stir.
- Sprinkle chicken liberally on all sides with salt and pepper.
- Add to slow cooker. Cook, covered, on low 5-6 hours or until all the liquid is absorbed.
- Remove chicken before serving and shred if you would like- you can also keep the pieces whole.
- Before serving stir in cheese and mix well- OPTIONAL.
- Enjoy 🙂
This recipe created a perfect bowl of comfort for a cold winter’s meal. I hope you enjoy it as much as me and the hubby do.
Countryish Living 