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Slow Cooker Brown Rice and Chicken


Serve this chicken and rice dish with a salad and steamed vegetables.


  • 1 1/2 cups diced cooked chicken
  • 1/2 cup chopped onion
  • 2 stalks celery, chopped
  • 2 c. cooked brown rice
  • 1/4 c. dry white wine
  • 2 c. chicken broth
  • 1/2 cup sliced or slivered almonds
  • toasted sliced or slivered almonds* for topping, optional


Combine all ingredients in slow cooker. Cook on low 6 to 8 hours or on automatic 4 to 5 hours. Tope with toasted sliced almonds, if desired.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

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