Sdas Crockpot Chicken Or Pork And Rice Recipes

CROCK POT CHICKEN AND RICE

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.

SLOW COOKER PORK CHOPS AND RICE

Steps:

• In a large skillet over medium heat, brown pork chops on both sides.
• Lightly spray the slow cooker with cooking spray. Then place brown and white rice, onion, butter, peas, water chestnuts, and mushrooms in the slow cooker. Pour in water, broth, and Worcestershire sauce. Stir in onion soup mix, season with pepper, and top with pork chops.
• Cover, and cook on Low setting for 7 to 9 hours, or on High setting for 4 to 5 hours.

SLOW COOKER CHICKEN AND RICE

Steps:

• Combine tomatoes, chicken, bell peppers, rice, water, onion, taco seasoning, salt, pepper, and cayenne in a slow cooker; stir to combine. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

CROCK POT CHICKEN AND RICE

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!

SDA'S CROCKPOT CHICKEN (OR PORK) AND RICE

Steps:

• 1) Brown your meat on both sides in some butter or olive oil, or both,draining them afterwards. Now, you're just browning them up, not fully cooking them, because that'll happen in the crockpot.
• 2) Toss all the canned soups into your crockpot and stir 'em around all casual-like to incorporate each flavor with the others.
• 3) Loosely stir spinach again just to mix it in a little with the soups.
• 4) Add the uncooked rice.
• 5) Layer in your chicken or pork chops over that, single layer if possible, but if it's not, just fit 'em in there however you can.
• 6) Sprinkle dry onion soup mix over the meat. (Homemade onion soup mix, MSG-free: http://www.food.com/recipe/homemade-dry-onion-soup-mix-110331).
• 7) Pour chicken broth into pot now.
• 8) Cover and cook on medium for 4 hours (or low for no more than 6, I'd think), but check for doneness or unforeseen rice drama around 3-1/2 hours and add more chicken broth if necessary, but no more than 1/4 cup or so. This all gets pretty thick when done, so don't let it sit in crockpot for too long after serving everybody or the lingering heat'll make it a gluey, gloppy mess. But you also don't want it RUNNY, thus the additional liquid caveat.