Sunday, June 30, 2013
Italian Chix and Rice
Another easy crockpot meal. I found it was pretty bland, so I don't know if adding more herbs would help, or maybe seasoning the chicken before adding to the crockpot would help. Regardless, it was an easy recipe and a great way to prepare a well-rounded meal and not have to spend lots of time in the kitchen.
Crock Pot Creamy Italian Chicken & Rice Casserole
Adapted from Stacy Makes Cents
2 lbs boneless chicken
4 tsp butter
4 whole mushrooms, chopped
2 tsp minced garlic
½ cup whole wheat flour
1 ½ cups milk
1/8 cup Italian herbs
1 tsp salt (depending on taste/preference)
Optional add ins/variations:
1 cup rice
1-2 cups water or chicken broth
2 cups fresh veggies – broccoli, peas, carrots, asparagus, etc.
Place chicken in crock pot, turn on the low setting. I added in my chicken frozen...less prep time...yay! Then, in a small sauce pan, melt butter & saute mushrooms a few minutes until tender. Add garlic, turning to brown for only a few seconds, then add whole wheat flour, mixing together, making sure that all the flour is wet. Slowly pour and mix milk constantly stirring with fork. It will be lumpy at first, but have no fear – it will thicken! Add Italian herbs & salt & stir. (I did not saute the mushrooms, but rather added them into the crockpot raw and whole; I didn't want them to get too soggy)
Pour the thick gravy on top of the chicken, and close the lid. Cook on low for 7-9 hours total.
With 2 hours before dinner time, add in 1 cup of rice (wild rice takes about 2 ½ hours) and anywhere from 1-2 cups warm water or (organic) chicken broth. The ratio for rice to water is approximately 1:2.
With 1 hour left, add fresh veggies. Check after about 30-45 minutes, cooking only until vegetables are done.