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Recipe: Creamy Chicken & Potatoes over Rice

A simple yet amazingly good recipe.

Creates ~4-6 servings.

Ingredients:

  • 1 chicken breast (optional: with fat still on)
  • 1 can Cream of Chicken Soup
  • 1 can Chicken Broth (or refill Soup can with broth and use that, ~1 cup)
  • 4-6 medium potatoes, cut into ~1″ cubes
  • 2 large carrots, diced (optional)
  • Salt, pepper, and dried minced garlic/garlic blend (season to taste)

Instructions:

  • Layer potatoes (and carrots) into the bottom of a 2-4 qt crock pot.
  • Place chicken in next, then pour Cream of Chicken Soup and chicken broth over top.
  • Add seasonings and gently mix. You want the chicken breast mostly submerged.
  • Cook on low for 5-6 hours, high for 3-4.
  • When food is almost done/done, remove chicken breast and place on heat resistant cutting board. Remove fat (if necessary) and cube or shred the chicken. Put back into the crock pot and gently mix.
  • Serve over rice.

Michele

6 responses to “Recipe: Creamy Chicken & Potatoes over Rice”

  1. I’m not a culinary mind, so bear with me: why wait until near end of cooking to cube chicken?

  2. Cubing the chicken at the beginning is fine, too. When cooking in the crockpot, I use chicken breasts straight from the freezer and I don’t always cube the chicken before freezing. 🙂

  3. She often shreds it instead of cubing it, and thats easier to do with whole pieces once cooked. I think the shredded adds something good to the mix, myself, over cubed.

  5. Just make sure you notify other eaters that carrots are in it…the one time I started eating a bowl while watching a movie in a dark room, I thought there was one righteously mutated potato in there. Silly carrots.

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