Slow Cooker Chicken and Rice Stew

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This post is sponsored by Banza Pasta
 All opinions and text are my own. #NationalSlowCookerMonth

Today, I made a Slow Cooker Chicken and Rice dish as my final recipe for  #SlowCookerWeek. If you missed any of the other recipes I made for this week, such as Winter Bread Pudding or Pinto Bean and Chorizo Naan Bread Appetizers just click on the links! I hope you love them all!

Today's recipe is comfort food in a slow cooker! It is loaded with chunks of chicken breast and is paired with Banza Tri-Color Legume Rice, the sponsor of this post. Thank you Banza! I love your products! I refer to this dish as stew because it is thick and tastes best served in a bowl spooned over a roll or a piece of bread. It has a creamy, yummy texture that I think you will like. I hope you enjoy it!

Slow Cooker Chicken and Rice Stew
 (serves 4-6)

(printable recipe at end of page)

2 medium size Chicken Breast

1 tablespoon Butter

Garlic Powder

Black Pepper

1 medium Onion

8 oz. package Banza Tri-Color Legume Rice

1 1/3 cup low sodium Chicken Broth

1 tablespoon Butter

2 tablespoon Soy Sauce

1 cup Corn (frozen is fine)

1 1/2 cups Water

Drippings from chicken
Rolls for bottom of bowl 
Cheese for top of dish

 Filet the chicken breasts, and cut out any veins.

Melt the butter in a large frying pan on medium high. Place the chicken in the pan and sprinkle liberally with black pepper and garlic powder.

Flip over once the first side is browned, and brown the other side. Don't worry about cooking the chicken through. It will cook once it is in the slow cooker. Add onions and cook along with the chicken.

Add rice and chicken broth to the slow cooker, set on low.

Chop the chicken into small pieces, and add it to the slow cooker. Add butter, soy sauce, corn, water and drippings. Set timer to 1 1/2 -2 hours. When you are ready to serve, sprinkle your favorite shredded cheese on top! This recipe is not an all day in the crock pot recipe, but it is so handy for me. There are many times when I have been interrupted in the middle of preparing dinner and I need to leave the house to pick someone up, or go on an errand when something  is needed.

 Whatever the reason, this recipe is great for being able to walk away and let the food cook, instead of having to stand at the stove the entire time. Scroll down to the end of the page for the recipe!

Thank you for stopping by today!

Scroll down to find more #slowcookerweek 

recipes from fellow bloggers! They all sound amazing!

Friday’s Slow Cooker Recipes

• Creamy Mac and Cheese with Corn by A Day in the Life on the Farm
• Mexican Shredded Beef by That Recipe
• Slow Cooker Bacon & Yellow Split Pea Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Slow Cooker Chicken and Rice Soup by Palatable Pastime
• Slow Cooker Chicken Bacon Ranch Sliders by Savory Moments
• Slow Cooker Chicken and Rice Stew by The Freshman Cook
• Slow Cooker French Dip Sliders by Cheese Curd In Paradise
• Slow Cooker Meatballs Florentine by Karen's Kitchen Stories
• Slow Cooker Pasta Bolognese by Hezzi-D's Books and Cooks
• Slow Cooker Rosemary Dinner Rolls by Blogghetti

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Slow Cooker Chicken and Rice Stew

Yield: 4-6

Author: The Freshman Cook

ingredients:

• 2 medium size Chicken Breast
• 1 tablespoon Butter
• Garlic Powder
• Black Pepper
• 1 medium Onion
• 8 oz. package Banza Tri-Color Legume Rice
• 1 1/3 cup low sodium Chicken Broth
• 1 tablespoon Butter
• 2 tablespoon Soy Sauce
• 1 cup Corn (frozen is fine)
• 1 1/2 cups Water
• Drippings from chicken
• Rolls for bottom of bowl

instructions:

How to cook Slow Cooker Chicken and Rice Stew

1. Filet the chicken breasts, and cut out any veins.
2. Melt the butter in a large frying pan on medium high. Place the chicken in the pan and sprinkle liberally with black pepper and garlic powder.
3. Flip over once the first side is browned, and brown the other side. Don't worry about cooking the chicken through. It will cook once it is in the slow cooker. Add onions and cook along with the chicken.
4. Add rice and chicken broth to the slow cooker, set on low.
5. Chop the chicken into small pieces, and add it to the slow cooker. Add butter, soy sauce, corn, water and drippings. Set timer to 1 1/2 -2 hours. This recipe is not an all day in the crock pot recipe, but it is so handy for me. There are many times when I have been interrupted in the middle of preparing dinner and I need to leave the house to pick someone up, or go on an errand when something is needed.
6. Whatever the reason, this recipe is great for being able to walk away and let the food cook, instead of having to stand at the stove the entire time.

https://www.thefreshmancook.com/2020/01/slow-cooker-chicken-and-rice-stew.html

Banza, Lejumes, slow cooker, chicken, tri color legumes, rice

slow cooker meals, dinner, lunch

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Tag @thefreshmancook on instagram and hashtag it #NationalSlowCookerMonth

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Chicken 'n' Dumplings!

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For my husband, chicken and dumplings is the ultimate comfort food. He loves the warm aroma of the broth, the moist and tender chicken, and the soft, velvety taste of the noodles. The combination of  these three items, makes simple ingredients in a bowl something special. It makes him feel good. And that's good!

Chicken 'n' Dumplings

(adapted from Taste of Home)

1 large Chicken(6 lbs)

1 teaspoon Salt

2 tablespoons White Vinegar

1 large Onion

2 Carrots

2 Celery Stalks

2 cups Flour

1/2 teaspoon Salt

1 Egg

Ground Pepper

Rinse the chicken, and then place in a pot.

Cover with water.

Add salt.

Add vinegar.

Chop off the ends of your onion.

Peel onion.

Slice onion.

Slice celery down the middle. This should be a

rough slice. That means that they do not have to be

a consistent size. We are using them for flavor, not

presentation.

 Rough chop in to small pieces.

Place onion slices and celery pieces into pot.

Rough chop your carrots. It is not necessary to peel them.

 Add the carrots to the pot.

Make sure your chicken is covered with water.

Bring water to a boil. Once it is boiling, reduce the heat 

and let it simmer for about 60 -90 minutes.

You will know it is done when you pull the piece of chicken 

and it is falling off of the bone.

Pull your chicken out and place on a cookie sheet or

a cutting board.

While it is hot, start pulling the chicken off the bone.

I like to use 2 forks. 1 helps me hold the piece, and

the 2nd fork pulls the piece away from the bone.

When you have all the chicken off of the bone, set the 

chicken aside and cover it with foil. Discard the bones.

Also take all the veggies out of the pot and discard.

 Pull 1 cup of broth out of the pot.

Place to the side.

Leave the rest of the broth in the pot. 

We will be using it.

Place the flour in a mixing bowl.

Add the salt.

Make a well in the flour. This is basically a hole

in the flour.

Add an egg.

 Stir in 1/4 cup of the broth you set aside.

Start mixing until the dough is soft, and feels like pie dough.

If you need more broth add a little at a time until all 

flour is mixed in.

Once dough is well mixed,

roll the dough out on a floured surface. Roll the dough

to as close as a 17" x 17" square. 

Cut the dough into 1" strips.

Then cut the dough crosswise so you end up with 1" squares.

Place the dough aside for 30-60 minutes so it can dry.

I used a cooling rack so they could dry above and 

underneath at the same time.

Bring the leftover boil to a broth.

Drop the squares into the broth. Reduce the heat 

to a simmer. Cover the pot and let dumplings simmer

for 10 minutes. Uncover the pot, and 

test the dumplings by sticking a toothpick in them.

If you are unsure, just test one by tasting.

 When the dumplings are ready,

add the chicken back into the broth.

Dust the top of the pot with pepper.

 Heat up pot if necessary.

Enjoy!

Thanks for cooking with us today!

Please join us later this evening when we will be making

Macaroni and Cheese.

Comfort Food Extraordinaire!

See you then!