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.
