Slow Cooked Creamy Chicken & Wild Rice
It takes only 10 minutes to put 5 simple ingredients together in the slow cooker...and after it simmers away all day, you've got 1 delicious meal!
8 Servings
7 Hours
Ingredients:
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/2 cups water
4 large carrots, thickly sliced (about 3 cups)
1 package (6 ounces) uncooked seasoned long-grain and wild rice mix
8 skinless, boneless chicken breast halves (about 2 pounds)
Method:
Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through and the rice is tender.
Chef's Notes:
Oven Preparation: Prepare the recipe as above except reduce the water to 1 cup, and slice the carrots 1/2-inch thick. Stir the soup, water, rice and carrots in 4-quart baking dish. Add the chicken and turn to coat. Cover the baking dish. Bake at 375 degrees F. for 1 hour or until the chicken is cooked through and the rice is tender.
Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.