Mushrooms > Poultry > Slow Cooker Mushroom Chicken & Rice >
Slow Cooker Mushroom Chicken & Rice
3/4 LB boneless, skinless chicken tenderloins
Lemon juice
Black pepper to taste
1 tsp. dill weed
1 can (10-1/2 oz.) cream of mushroom soup
1/2 C white or jasmine rice
1 extra-large chicken bouillon cube (Knorr 12g), dissolved in 1-1/4 C boiling spring water
Paprika for garnish
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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