Crockpot Chicken, Rice, and Mushrooms

Monday, January 12, 2009

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.

Main Meal, Poultry

2 comments »

11 Responses to “Indian Spiced Chickpeas with Spinach”

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USA Kiwi (Kylee) — February 20, 2013 at 9:34 am

I love a good indian spiced dish – this looks great, and would be perfect to eat at lunchtime!
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2

Shannon — February 20, 2013 at 10:33 am
this sounds great- so quick and full of flavor, perfect for weekday lunches! hope things are going well in cinci!
- beantownbaker — February 24th, 2013 @ 10:25 am
  
  Thanks – things are starting to get settled here. We are closing on a house in a few weeks, so we’ll be moving again soon. Hope all is going well for you back in Boston!
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Nutmeg Nanny — February 21, 2013 at 9:37 am
I hope you are finding Ohio welcoming…even though it’s cold! These chickpeas seem like the perfect dish to help you feel warm and cozy.
- beantownbaker — February 24th, 2013 @ 10:26 am
  
  Thanks! We are finding Ohio welcoming. Everyone here is so nice (even if they can’t merge in to traffic to save their life…)
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Erica @ In and Around Town — February 21, 2013 at 9:50 am

Chick peas and spinach – always make for a delicious and hearty meal! Definitely a good choice.
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gerry — February 21, 2013 at 1:32 pm
Is there a substitute for garam masala?
- beantownbaker — February 24th, 2013 @ 10:28 am
  
  Garam Masala has a unique flavor, but it is made from a combination of other spices so I’m sure you could find a substitute on the internet somewhere…
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Julia — March 9, 2013 at 2:42 am
This is the perfect go-to recipe for a busy lifestyle…healthful, tasty and so easy to throw together! I hope things settle down for you and your hubs and your place begins feeling more warm and cozy! Meanwhile, you have a delicious satisfying recipe to comfort you!
- beantownbaker — March 9th, 2013 @ 3:01 pm
  
  So true!
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Rosie @ Blueberry Kitchen — March 10, 2013 at 11:28 am

Oh yum, this looks so warming and delicious!