Crock Pot Chicken And Rice

September 22, 2009 By Sylvia 2 Comments

This is a warm delicious dish that is great with just a salad.

Brown 6 chicken thighs or legs in 1 tablespoon of butter. When browned, place in slow cooker.
Combine in a sauce pan and heat:
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 small can ripe olives, pitted
salt and pepper to taste
1 1/2 cups white wine or use 1 cup chicken broth and 1/2 cup apple juice
1 tablespoon flour

When the mixture is about to boil, pour over the chicken.
Cook on LOW for 8 hours.
Serve over cooked rice.

Filed Under: Recipes

About Sylvia

Sylvia is the owner of the Christian HomeKeeper Network website and ministry. She and her husband Mark live in Tennessee. They are the parents of 5 children and grandparents to two so far. They have homeschooled since 1990. Sylvia is a Christian and enjoys mentoring women, writing articles for several magazines, gardening, Bible study and creating a peaceful holy home. Follow Sylvia on Google+.

Comments

Wardeh says:

October 12, 2009 at 11:24 am

Sylvia, do you have a recipe for homemade cream of chicken soup?

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Sylvia says:

October 12, 2009 at 11:33 am

Yes I do, it was on my old blog, so I will re-post it here for you. I use it as a soup and also in recipes that call for cream of chicken soup. I make it thicker when the recipe calls for a can of condensed cream of chicken soup.

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