Friday, July 26, 2013

Crockpot Chicken and Rice

1 lb of Boneless Skinless Chicken Breasts (can substitute Boneless Skinless Chicken Thighs)
2 Tablespoons Butter
2 cans (10.5oz) Condensed Cream of Chicken Soup
14 oz. water
1 medium Onion, diced
Hot Cooked Rice


  1. Place thawed chicken in crock pot. 
  2. Add butter, cream of chicken soup, water and onions.  Stir until soup is mixed well with water. 
  3. Cook on high 4-6 hours or on low for 8 hours.
  4. Serve over hot cooked rice.

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