Time for a tasty crock pot recipe that s super easy and you probably have all the ingredients on hand! A super yummy chicken thigh and rice casserole :) Easy to put together quickly before you leave the house and you return with the generous aroma of deliciousness!
Just a quick note: I generally will buy meats from the market on "managers special". They are usually large packaged items, like 12 pack of drum sticks, etc. Now, my family can't eat 12 drum sticks in one dinner so I divide the package into 2 - 3 dinners and then freeze ;) A good tip I'm sure many of you already practice.
In this case, I had some left over chicken thighs :) Talk about YUM! Savory dark chicken meat coupled with this recipe - you'll think Thanksgiving arrived early :)
Here's what you'll need for this feast:
3-4 chicken thighs (or 1-2 breasts)
1 1/3 cups white long grain rice
1 1/2 celery sticks
1 medium onion
1 can cream of mushroom soup
1 3/4 cups of water
2 spoonfuls of pre-chopped garlic (or two cloves; not pictured)
2 chicken bouillon cubes (not pictured)
salt and pepper to taste
All-Purpose Seasoning
First, chop up your onion.
Then your celery sticks.
Add your garlic to the mix.
Throw into the crock-pot. Measure out your rice and add.
Measure out the water and add as well.
Then add the can of mushroom soup.
Give it a good stir and throw in the chicken bouillon cubes.
Nestle the chicken thighs (or breasts) into the pot and season generously with salt and pepper and some All-Purpose Seasoning ;)
Set on low for 4-6 hours ;)
When dinner time came around, we were all so hungry, I didn't even get a picture of the finished dish! A great side for this meal? How about some saute'd cabbage? Super simple too.
Chop a quarter head of cabbage and saute in a large pan with extra virgin olive oil over medium heat with salt and pepper.
My husband loves this side dish and was super satisfied with this meal :)
Enjoy!
xoxo
Ginger
I will be linking to these awesome parties!
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