Creamy Chicken and Rice

The goal was Creamy Chicken and Rice from Debbie Harman's "Slow-Cooker Cookbook" on page 49. The recipe is simple enough and I thought with my experience in the kitchen as a mom, that it would be a piece of cake.

I could not have been more wrong!

We have a habit of eating dinner around 5 o'clock because of various sports practices since our oldest was, I dunno, six or seven. IMHO (in my humble opinion) evenings are crazy anyway, but why would you have practice AT dinnertime? Then again, why do we put our kids in these extracurricular activities?

I've said this before, I'll say it again, my crockpot is my best friend in the kitchen! But the dish that was supposed to take three hours on HIGH ended up taking five hours on HIGH!

After three hours the rice wasn't cooked. Nothing worse than uncooked rice in a meal that has rice! (There are probably worse things in life, but at the moment, there's nothing worse!)

So luckily I had made some jam-filled muffins using the Blueberry Muffin recipe on page 122 in my "Hummingbird Bakery" cookbook. Delish! (and another post) And I had some leftovers that I directed the older kids to heat up and serve while I was gone visiting teaching (sharing an uplifting message and checking on ladies I have been assigned to each month -- a church assignment).

I turned the crockpot back on for an hour and added more water, and left. This is after I had already let it go over an hour the original time.
*SIGH* the verdict: edible, but not my best creation in the kitchen. While not the worst, I will have to think about doing that one again.

My version of Creamy Chicken and Rice

4 small chicken breasts
1-1/2 C rice (uncooked)
1/2 tsp salt
1 lg can cream of chicken soup
1-1/2 C sour cream
2 C milk
16 oz frozen broccoli

And then I also added Pampered Chef's Jamaican Rub seasoning... I like that flavor...

Spray crock insert with olive oil. Place chicken in crock. Pour uncooked rice over chicken breasts. Sprinkle salt over rice. Spread soups, sour cream and milk over the top. Cover and cook on HIGH 3 hours or LOW 6 hours. Stir chicken to break into smaller parts. The original recipe says to add the broccoli afterwards and cook on HIGH for 30 more minutes. (That may be where my folly lies. I added the broccoli with everything else.)

Anyway, once I finally had COOKED rice I served it with sharp cheddar cheese sprinkled on top.

My husband liked it! Or at least, he said it was yummy. Next time I will follow the directions to a T.