Dinner

CrockPot Chicken and Rice is for Dinner.

CrockPot Chicken and Rice takes 10 minutes to prepare.

CrockPot Chicken and Rice takes 600 minutes to cook.

CrockPot Chicken and Rice makes 6 servings.

The ingredients for CrockPot Chicken and Rice are:

1 lb. Chicken Breast, skinless boneless
1 can (14oz) Chicken Broth, reduced sodium
1 can (12oz) Evaporated Milk, lowfat 2%
1/4 cup Onion, chopped
3/4 cup Brown Rice, long grain
1 bag (10oz) Frozen Mixed Vegetables
6 oz. Plain Yogurt, lowfat
2 tablespoons Cornstarch
1 teaspoon Garlic Salt
1/2 teaspoon Black Pepper

Here is how you make CrockPot Chicken and Rice:

Place partially thawed chicken breast in a medium crockpot along with 1/3 of the can of chicken broth; cook on high about 2 hours. Slightly shred the chicken with a fork and add the rest of the chicken broth, evaporated milk, onion, and rice; continue to cook on high another 2 hours. Add the rest of the ingredients and finish cooking an additional 2 hours. This makes approximately six 1-1/3 cup servings.A yummy variation is to omit the rice and serve over mashed potatoes!You can reduce the cook time by about 1-1/2 hours depending on whether you start with frozen or thawed chicken and vegetables. If you want this to cook while you are away, use thawed chicken and combine all ingredients except the yogurt and bag of veggies. Microwave the veggies according to package directions and add them to the crockpot along with the yogurt. Ready to serve!Number of Servings: 6Recipe submitted by SparkPeople user SUNNYSHINE08.

The nutritional information for CrockPot Chicken and Rice is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 225.4

• Total Fat: 2.7 g
• Cholesterol: 54.5 mg
• Sodium: 714.6 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 2.5 g
• Protein: 26.2 g

The dietary needs meet for CrockPot Chicken and Rice is Low Fat