Saturday Night Chicken and Rice
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I LOVE Chicken Tortilla Soup. It is my favorite soup ever and I just had to come up with my own recipe for it! I loved the idea of not cooking the chicken...
This is as good as my mother used to make, but I can leave it in the slow cooker all day long and not have to hassle with last-minute prep. My family enjoys this with a tossed salad and steamed fresh green beans.
I've also made this recipe using boneless pork chops !
- 24 Ounces boneless, skinless chicken breasts
- 1 Cup uncooked brown whole-grain rice
- 1 Cup water
- 1 Can reduced fat cream of chicken (or cream of mushroom) soup
- 1 Can sliced mushrooms (opt.)
Spray slow cooker w/non-stock spray; pour in the soup, rice, and water and stir w/whisk 'til blended.
Scatter mushrooms over the top, if using. Place six 4 oz. chicken breasts over the rice and season to taste.
Cover and cook on LOW for 8 hours. This can also be cooked on HIGH for 4 hours.
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