Crockpot Chicken and Rice

 

Ingredients

• 1 1/2 cups white rice, not instant
• 3 cups low sodium chicken stock 
• 2 medium carrots, diced
• 2 celery sticks, chopped
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 pound raw chicken breasts, diced
• 10 ounces condensed cream of chicken soup

Instructions

• Spray your crockpot liberally with cooking spray.
• Rinse your rice two to three times with water until it runs clean.
• In the base of your slow cooker combine the rice, diced chicken, chicken stock, carrots, celery, onion, garlic, salt, and pepper.
• Cook on low for 4 to 6 hours (see note). This recipe works best if you are able to stir it once or twice while cooking.
• At the end of the cooking time, stir in the condensed soup.

Notes

The cooking time of this recipe varies from crockpot to crockpot. If at four hours the rice is still hard, you will need to cook it for longer.

The Best Chocolate Chip Cookies

 

Ingredients

• 1 cup 226 g unsalted butter, cold and cut
• 1 cup 200 g granulated sugar
• 1 cup 220 g brown sugar, packed
• 2 large eggs room temperature
• 2 tsp 9 g vanilla
• 3 + 1/4 - 1/2 cups 420 g all-purpose flour (Batter should be only slightly sticky 
• 1 teaspoon 4 g baking soda
• 1 teaspoon 4 g baking powder
• 1 teaspoon 5.6 g salt
• 1 cup 150 g semi-sweet mini chocolate chips
• 12 oz bag milk chocolate chips (I use the larger size chips like Ghiradelli)

Instructions

• Preheat your oven to 350° (325° convection) F. Line baking sheets with parchment paper (important, don't skip!)
• In the bowl of an electric mixer fitted with the paddle attachment beat cut butter until smooth. Add the sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
• Add the eggs one at time and mix until well incorporated. Scrape down the sides of the bowl. Add the vanilla and mix for 30 seconds.
• With the mixer on low speed, add the flour, baking soda, baking powder and salt. Mix until just combined, don't over mix. 
• Stir in the chocolate chips.
• Scoop 2-inch balls of dough onto the cookie sheet. Bake for 9-10 minutes. The cookies are done when the edges are slightly golden brown and the center still slightly shiny. Leave on sheet to cool. (Remove to wire rack if the center is not shiny immediately after baking to keep from overbaking).