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Ingredients
- 4 chicken breasts
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 2 stalks celery, diced
- 1 bay leaf
- 1 large onion, minced
- 1/2 tsp. Bell's Poultry seasoning
- 3 cloves garlic, chopped
- 1 c. Minute Rice
Directions
- Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup).
- Add in the diced celery, onion, and garlic and stir. Submerge the chicken in the soup.
- Turn heat to high for 10 min, then reduce to medium and cook for 4-5 hrs. Or possibly cook on high for 3-4 hrs.
- Variation: leave out the rice and serve over cooked Pennsylvania style wide noodles.
- Note: Use temperature setting recommended by your owner's manual for cooking. Some crockery cookers have 3 settings - high, medium, and keep hot.
- Do not use the "keep hot" setting instead of the "cooking" settings for extended periods. Sometimes the high setting will cause overcooking and you will lose the benefits of using a slow cooker. The high setting is best used to bring food up to a safe temperature quickly before beginning slow cooking at the "medium" or possibly "normal" setting.
- Check your manual for best results!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1872g | |
| Calories 2474 | |
| Calories from Fat 915 | 37% |
| Total Fat 102.4g | 128% |
| Saturated Fat 27.8g | 111% |
| Trans Fat 0.67g | |
| Cholesterol 414mg | 138% |
| Sodium 6466mg | 269% |
| Potassium 2509mg | 72% |
| Total Carbs 231.86g | 62% |
| Dietary Fiber 8.9g | 30% |
| Sugars 17.52g | 12% |
| Protein 148.23g | 237% |
