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Ingredients
- 2 chicken breasts
- 4 Chicken Bouillon Cubes
- 1 tablespoons Salt
- 1/2 tablespoon Pepper
- 1 tablespoons Goya Adobo
- 1 tablespoons Onion Powder
- 1 tablespoons McCormick Seasoned Salt
- 4 cups Rice
- Flour
- Water
Directions
- Put chicken breast, Chicken Bouillon Cubes, Salt, Pepper, Goya Adobo, Onion Powder, and McCormick Seasoned Salt in Slow Cooker. Fill with water to cover chicken, plus about 1 cup. Cook for 6 hours on low.
- Once Chicken is ready, remove chicken from Slow Cooker place into large pot, and shred or pull apart.
- Using a Rice Cooker, make 4 cups of rice.
- Pour liquid contents into pot. Heat until boiled. While contents are heating to boil, mix Flour and water (about a 1 cup flour to 2 cups water ratio); I usually do about 2 cups water.
- Once Liquid contents has boiled, add flour and water mix until desired thickness. Stir in with Whisk, as water and flour mix is poured in. Remove chicken gravy from heat.
- Pour gravy into large pot with chiken and rice, stir and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 6 servings | |
| Calories 561 | |
| Calories from Fat 54 | 10% |
| Total Fat 6.05g | 8% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.06g | |
| Cholesterol 30mg | 10% |
| Sodium 2871mg | 120% |
| Potassium 400mg | 11% |
| Total Carbs 100.49g | 27% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.02g | 1% |
| Protein 21.87g | 35% |
