Crock Pot Chicken Rice Ii Recipe For Chicken

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SLOW COOKER LEMON GARLIC CHICKEN II



Slow Cooker Lemon Garlic Chicken II image

Seasoned, browned chicken breasts slow cooked with lemon juice, garlic, and chicken bouillon. A wonderful 'fix and forget' recipe that is easy and pleases just about everyone. Great served with rice or pasta, or even alone.

Provided by Carla Joy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h30m

Yield 6

Number Of Ingredients 10

1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
¼ cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley

Steps:

  • In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
  • In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
  • Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Nutrition Facts : Calories 192.3 calories, Carbohydrate 1.3 g, Cholesterol 88.2 mg, Fat 7 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 3.3 g, Sodium 347.6 mg, Sugar 0.3 g

CROCK POT CHICKEN AND RICE



Crock Pot Chicken and Rice image

Threw this together one morning and what a wonderful dinner. Served with peas and dinner buns. Please note: I didn't leave the chicken breast whole, I cut each breast into 3 pieces.

Provided by CookingMonster

Categories     Chicken Breast

Time 6h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 tablespoons butter
6 boneless skinless chicken breasts
1 (2 ounce) package onion soup mix (dry)
1 cup rice
1/4 cup parmesan cheese
1 1/2 cups milk
2 (10 ounce) cans cream soup (mushroom or celery)
1/2 teaspoon black pepper

Steps:

  • Mix dry soup to wet soup and rice and milk in a bowl.
  • Lay chicken in lightly greased crock pot. Place 1 tablespoons butter on top of each piece of chicken.
  • Pour over soup mixture.
  • Season with pepper and sprinkle the parmesan cheese on top.
  • Cook in crock pot for 8-10 hours on low or 4-6 hours on high.
  • Enjoy!

CROCK POT CHICKEN AND RICE



Crock Pot Chicken and Rice image

Easy Cheesy Crock Pot Chicken and Rice Casserole with veggies. Simple and SO yummy! A family favorite healthy crockpot meal. This easy crock pot recipe is made with real ingredients, gluten free, and freezer friendly. Even kids love it!*Update 4/11/19: Updated the amount of chicken broth because a few people reported having issues with the rice coming out crunchy. I have never had this problem and have made it successfully several times with the original 2 1/2 cups chicken broth.*

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 2h40m

Number Of Ingredients 14

1 cup long-grain brown rice
1 1/2 cups diced carrots (about 4 medium)
1 small shallot
1 tablespoon Dijon mustard
1 1/2 pounds boneless, skinless chicken breasts (or chicken thighs)
1 1/2 teaspoons garlic powder
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 1/2-3 1/2 cups low-sodium chicken broth
1 cup frozen peas
1/2 cup nonfat plain Greek yogurt
1/2 cup freshly grated sharp cheddar cheese (divided (I love white cheddar for this))
Chopped fresh parsley (optional for serving)

Steps:

  • Lightly coat a 5-quart or larger slow cooker with nonstick spray. Add the rice, carrots, shallot, and Dijon mustard, and stir to combine. Arrange the chicken breasts on top, then sprinkle with the garlic powder, thyme, salt, and pepper. Pour in the chicken broth. Cover and cook on HIGH for 1 1/2 to 2 1/2 hours, until the chicken is cooked through.
  • Remove the chicken to a plate and cover to keep warm. Stir the rice, vegetables, and broth, then re-cover and continue cooking on high until the rice is tender, about 1 additional hour.**
  • Uncover and stir in the peas and Greek yogurt. Dice the chicken and stir it in with 1/4 cup cheddar cheese. Sprinkle the remaining cheese over the top, then re-cover and cook for a few additional minutes on high until the cheese is melted. Serve warm, sprinkled with fresh parsley as desired.

Nutrition Facts : ServingSize 1 (of 4), about 1 2/3 cups, Calories 567 kcal, Carbohydrate 60 g, Protein 53 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 125 mg, Fiber 6 g, Sugar 6 g

CROCK POT CHICKEN & RICE II



Crock Pot Chicken & Rice II image

This is great when you don't have time to watch the oven for the chicken & rice to bake. I can put it in the crock pot overnight and it's ready when I wake up. Make sure to use a crock pot liner.

Provided by kwlabear

Categories     Chicken Thigh & Leg

Time 5h5m

Yield 10 serving(s)

Number Of Ingredients 8

2 cups rice
2 tablespoons millet
1/2 teaspoon garlic, dried
1/2 teaspoon poultry seasoning
1 (14 ounce) can fat free chicken broth
1 (10 1/2 ounce) can cream of chicken soup
12 chicken drumsticks
1/2 teaspoon paprika (optional)

Steps:

  • Spray crockpot with cooking spray or place liner in crockpot.
  • Place chicken broth, soup and seasonings in and stir.
  • Stir in rice and millet.
  • Place drumsticks on top and sprinkle with paprika.
  • Cook 5-6 hours on low.
  • If needed, add up to 1 cup water while cooking.
  • This will set up like the original campbell soup recipe.

Nutrition Facts : Calories 319.4, Fat 9.7, SaturatedFat 2.6, Cholesterol 73.3, Sodium 430.6, Carbohydrate 35, Fiber 0.8, Sugar 0.2, Protein 20.7

CHICKEN AND RICE SOUP II



Chicken and Rice Soup II image

Savory and tasty, a great recipe to make. Just throw everything in the slow cooker on your way out the door in the morning, and a delicious soup will greet you on your return. The whole family will like this down to home soup.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Yield 6

Number Of Ingredients 8

½ cup chopped celery
1 pound boneless chicken breast halves, cooked and diced
3 (14.5 ounce) cans chicken broth
½ cup water
2 cups frozen mixed vegetables
¾ cup converted long-grain white rice
1 tablespoon dried parsley
2 teaspoons lemon and herb seasoning

Steps:

  • Combine celery, chicken pieces, chicken broth, water, mixed vegetables, rice, parsley and herb seasoning in a slow cooker. Cover, and cook on low 6 to 8 hours. If soup is too thick, add more water to dilute and allow 15 minutes of additional cooking time.

Nutrition Facts : Calories 277.2 calories, Carbohydrate 27.4 g, Cholesterol 61.3 mg, Fat 6.6 g, Fiber 2.9 g, Protein 25.5 g, SaturatedFat 1.7 g, Sodium 1098.5 mg, Sugar 1.2 g

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