I told my girls last week that they were going to have chose some meals to throw in the crockpot this week and cook dinner for us. Well, they did and they didn’t…they chose and I’ve been throwing it in the crockpot. Between honor society meetings, soccer, homework, concession duty and every other excuse on the planet, I’m doing the cooking…but that’s ok. I must say I really enjoy cooking in the crockpot! Dinner’s been a breeze!
My oldest chose a recipe that we tried last night and wow, it was comfort food at it’s best! It’s name is misleading since when I saw she’d picked it, I was like ugh, red sauce again…not again! (We’re having red sauce tonight, and I’m like OVER it already.) But nope, it’s not what you think…
from 101 Things To Do With A Slow Cooker
4-6 boneless, skinless chicken breasts
1 envelope dry onion soup mix
2 cans (10 3/4 oz.) cream of mushroom soup
1 1/2 c. evaporated milk
1 cup apple juice
1 cup uncooked white rice
1/4 t. pepper
1/3 c. grated Parmesan cheese (I threw in some fat free mozzarella too)
Place chicken breasts on the bottom of a greased slow cooker. Mix all ingredients together in a small mixing bowl. Pour soup and rice mixture over chicken breasts. Add pepper and sprinkle with grated Parmesan. Cover and cook on high 4-6 hours or on low 8-10 hours. Makes 4-6 servings.
I served this with a salad and it was awesome! Of course I wanted to go to bed right after I ate it, but it really had a good flavor. I will say this too, if you like rice in the shape of rice, cook it and add it to the mixture after it’s fully cooked or serve it directly over cooked rice. I cooked this on high for 5 hours and the rice was cooked down to a mush. Now I like that, but I know not everyone does. I seriously think it would be delicious no matter what!
I’m still working on that basement update! Til later!