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.

    Pin It

9 Responses to “Bourbon Orange Coriander BBQ Sauce”

  1. #
    1
    Ashley Bee (Quarter Life Crisis Cuisine) — June 28, 2013 at 7:25 am

    I just picked up some country style ribs, and I’m planning on making my own bbq sauce for them. This might be a contender!

    • beantownbaker — June 28th, 2013 @ 8:33 am

      It’s really good on ribs!!

  2. #
    2
    Jocelyn (Grandbaby Cakes) — June 29, 2013 at 8:33 pm

    Those are some seriously gorgeous pieces of chicken. That sauce looks so amazing!

  3. #
    3
    Arghavan — July 1, 2013 at 8:16 am

    Is there a substitute you can suggest for molasses? I have the rest of the ingredients at home!

    • beantownbaker — July 3rd, 2013 @ 5:04 pm

      I don’t know that there’s an exact substitute for molasses… I would mix some honey with some dark brown sugar if you have those on hand.

  4. #
    4
    Nutmeg nanny — July 4, 2013 at 3:46 pm

    This sauce is mouth watering! Yum! My husband and I love chicken wings 🙂

  5. #
    5
    ErinsFoodFiles — July 8, 2013 at 10:55 am

    My goodness this sounds DELICIOUS!

  6. #
    6
    Desiree — August 5, 2013 at 8:05 am

    Can this be canned for long term storage? If so, do you have the directions?

Leave a Comment