A tasty chicken recipe with rice, mushrooms, and chicken breasts, along with quartered artichokes and cheese.
Cook Time: 6 hours
Total Time: 6 hours
Ingredients:
- 1 to 1 1/2 pounds chicken breasts halves
- 1/4 cup flour
- 3 tablespoons Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 1/2 cups converted rice
- 1/4 cup chopped red bell pepper or pimiento
- 4 green onions, chopped
- 4 ounces mushrooms, sliced
- 1 1/2 cups chicken broth (use bouillon, canned, or base)
- 1 can cream of celery soup, low fat
- 1 can artichokes, quartered and drained
Preparation:
In a large skillet over medium heat, heat the olive oil. Combine flour, cheese, salt, pepper, and paprika. Dredge chicken in the flour mixture then brown in the hot oil. Transfer chicken to the slow cooker. In the hot skillet, saute bell pepper, green onions, and mushrooms for about 2 minutes; add chicken broth and soup, stirring to combine thoroughly; pour over chicken. Stir in rice and artichokes; cover and cook for 5 to 6 hours on low.
Serves 6.
Serves 6.
More Slow Cooker Chicken Recipes
Creamy Chicken and Artichokes
Chicken Breasts in Creamy Creole Sauce
Cheese and Chile Stuffed Chicken Breasts
Chicken Rice Casserole with Green Beans
