Crockpot Chicken, Rice, and Mushrooms

This is another recipe from the Crockpot queen herself. This is the first time I’ve made rice in the crockpot. It came out a little mushy. We weren’t huge fans of the outcome mostly due to that fact. I would definitely add more pepper to the soup mixture and possibly some garlic next time.

Crockpot Chicken, Rice, and Mushrooms – from A Year of Crockpotting
1 1/2 cups of brown rice
1 1/2 cups chicken broth
1 1/2 cups milk, divided – I used soy
3/4 cup flour – I used 1 cup white flour + 1/2 cup whole wheat flour
1 small yellow onion, diced
8 oz sliced mushrooms – I used 8 oz baby bellas and 8 oz white mushrooms (we like mushrooms)
3-4 chicken breast halves or equivalent parts
1/2 tsp onion powder – I forgot this, but did add some garlic salt
1/4 tsp black pepper
1/4 tsp paprika

Combine all of the chicken broth (1 1/2 cups – I used the whole can ~2 cups) and 1/2 cup of milk in a sauce pan and heat over medium heat on the stove. In a separate bowl, whisk the remaining 1 cup of milk with 3/4 cup flour.

When the broth and milk have begun to boil, reduce heat, and slowly stir in the milk and flour mixture. When everything is fully incorporated, set the pot aside to cool.

Spray the inside of your crockpot with cooking spray.

Add the rice and seasonings to your crock. Chop up the onion, and add it with the mushrooms. Stir in your broth, flour, and milk mixture. The rice will turn a bit red from the paprika.

Lay the chicken pieces on top.

Cover and cook on high for 4 hours, or low for about 8.

When you take the lid off of the crockpot, stir the rice. If the rice is fully cooked and you have extra liquid, keep the lid off for about 15 minutes. The liquid will absorb quickly.

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7 Responses to “Honey Mustard Pretzels”

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    1
    Julie — October 29, 2012 at 11:41 pm

    Good luck with the storm. Be safe, glad to read you turned around and went home thinking about the end of the day!
    I think if I was still in New York state I’d be baking up a storm to prepare for the Sandy Blizzard myself. Here in Alabama we can only hope for the best for you all on the shorelines up there!

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    2
    Jen — October 30, 2012 at 2:36 am

    Thanks. So far so good where I live. We haven’t list power yet, so that’s good!

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    3
    Peggy — March 5, 2013 at 8:52 am

    I’m the same way with snacks at home! Once I get some in my hand, it’s over! These would definitely disappear rather quickly in our house, too =)

    • beantownbaker — March 6th, 2013 @ 8:38 pm

      Glad to hear I’m not the only one like that!

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    Sharon — March 8, 2014 at 8:32 am

    I have tried a couple different recipes for the beloved hone mustard pretzels but to no avail…they always remain kind of “sticky”, so I am eager to try yours but I think they too will be sticky….are they?Why can’t you find the honey mustard pretzels anymore except in small bags????

    • beantownbaker — March 8th, 2014 @ 1:14 pm

      I agree. They were a bit sticky the next day. But the first day, they weren’t. If they are when you take them out, just toss them and bake a little while longer.

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    Paula — July 7, 2015 at 8:21 am

    The pretzels were very soft and nasty. I was hoping they were going to be like the Hanover Honey Mustard pretzels but are not at all. They don’t have a lot of flavor and the kids didn’t like that they were soft. I would not make them again.

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