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Slow Cooker Mushroom Chicken & Rice. Click on image to view larger size in a new window.Slow Cooker Mushroom Chicken & Rice

Place raw chicken in the bottom of a crock pot. Sprinkle with lemon juice, black pepper and dill weed. Cover with mushroom soup concentrate; use a spatula to spread evenly if necessary. Add rice. Pour in water with dissolved chicken bouillon cube. Cover and cook on low for about three hours. In last forty-five minutes to one hour of cooking time, leave crock pot cover ajar slightly to thicken mixture; stir occasionally to prevent rice from sticking. Garnish with paprika for serving if desired. Recipe makes about two to three servings.

Variation: Substitute cream of mushroom soup with cream of chicken soup, and add sliced fresh button mushrooms.

*Slow Cooker Mushroom Chicken & Rice images (C) Shenanchie O'Toole (2015). Click on image above to view larger size in a new window.

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