So, Texas is in a deep freeze. I did not move here for deep freezes, I moved here to avoid them. And yet, here we are. On top of that, hubs and I went GOLFING on Sunday when it was 35 degrees out. Luckily, I put something in the crock pot before hand so we would have something warm to heat up our tummies after!
This is a little spicy, but you can control that. It also doesn’t come out with a soup consistency, because the rice soaks up the broth. However, it does make for a yummy bowl of rice & chicken that cooks while you’re on the golf course (or anywhere for four hours, really).
Crock Pot Chicken & Rice
Servings: 6
Time: 4 hours
Ingredients:
-1/2 white onion, chopped
-32 ounces chicken or veggie broth
-1 1/2 cup rice
-3 boneless, skinless chicken breast
-2 cans tomatoes with green chiles
-4 medium carrots, peeled and sliced
-1/4 cup chili verde salsa
-2 cloves garlic, chopped
-1 teaspoon fresh cilantro, chopped
- Put everything into the crock pot and stir.
- Cover and cook for four hours on high.
- Remove chicken and shred.
- Return chicken to crock pot and stir.
- Serve with shredded cheese, sour cream, cotija, fresh cilantro, anything!
Sunday Supper 