Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Slow Cooker Artichoke Chicken And Rice
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- #97702
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 tablespoons olive oil
1/4 cup flour
3 tablespoons Parmesan cheese
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon paprika
1 1/2 pound chicken breast halves
1/4 cup chopped red bell pepper or pimiento
4 green onions, chopped
4 ounces mushrooms, sliced
1 1/2 cup chicken broth
1 can cream of celery soup, low fat
1 1/2 cup converted rice
1 can artichokes, quartered and drained
directions
In a large skillet over medium heat, heat the olive oil.
Combine flour, cheese, salt, pepper, and paprika. Dredge chicken in the flour mixture then brown in the hot oil. Transfer chicken to the slow cooker.
In the hot skillet, saute bell pepper, green onions, and mushrooms for about 2 minutes; add chicken broth and soup, stirring to combine thoroughly; pour over chicken.
Stir in rice and artichokes; cover and cook for 5- 6 hours on low.
added by
tompat
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
442 calories, 15 grams fat, 48 grams carbohydrates, 27 grams protein per serving.
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reviews & comments
October 6, 2009
My husband raved and thought that it was very difficult to make. I didn't have time for the crock-pot so I sauteed the veggies in the dutch oven and the chicken in another pan. After adding the soups, rice, and artichoke hearts and mixing it all up, I put the chicken on top, covered it and put it in the oven at 350 for 45 mins. Perfect! Thanks!