Ingredients (Serves 4)
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 pound (16 ounces) fresh broccoli florets, chopped (or frozen)(optional)
3/4 cups water
1 cup white rice, uncooked (or brown rice)
4 skinless, boneless chicken breast halves
1 tablespoon rosemary, crushed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lemon pepper
1 teaspoon dried basil
1 tablespoon butter
How to Make
Crock Pot Chicken and Rice
Add soups, rice, broccoli, and water to your crockpot and mix thoroughly. Cook on high for 15 minutes.
Meanwhile, sprinkle both sides of chicken with the rosemary, garlic powder, onion powder, lemon pepper, and dried basil.
In a large frying pan, warm butter over medium-high heat. Sear chicken until both sides are browned and crispy.
Add chicken breasts to the crockpot. Continue cooking on high for 3 hours (add 1 1/2 hours if you are using frozen broccoli).
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