Rainy days call for soup and grilled cheese. So, that is exactly what was on the menu for tonights dinner. Crock pot recipes are my favorite because it does the work for you. This recipe was basically a combination of what I had in the fridge and it turned out superb. You can alter the recipe with different veggies or meat, but I think this was prime!
1 Garlic Seasoned rotisserie Chicken
1 cup uncooked Minute brown rice (cook in chicken broth and garlic clove for extra flavor)
1 yellow summer squash
1 red bell pepper
1/2 carton white mushrooms
1/4 cup white onion (minced)
1 clove garlic (minced)
1 box Swanson Chicken Broth, (4 servings worth) *will need more if cooking rice in chicken broth
Toppings – Sharp Cheddar cheese, Plain Full Fat Yogurt
- Separate the chicken, removing the skin and bones. Chop up chicken into small pieces. I did not use the entire chicken but about half.
- Chop up squash, red bell pepper, white mushroom in to small pieces. Mince onion and garlic.
- In the crock pot add container of Swanson Chicken Broth, chopped veggies, onion, garlic and chicken. Cook on low/medium heat for 1-2 hours. This allows for the veggies to soften for a while before adding the rice. Adding the rice/grain or noodle early on in the cooking process can lead to a mushy disaster. Especially if you make enough for leftovers.
- Last step, cook the rice adding the 1 cup of rice to 2 cups chicken broth until prepared al dente. The rice continues to cook in the crock pot, so it doesn’t have to be fully cooked right away. Throw in whole garlic clove (removed at the end of cooking process, just enhances flavor, or add pinch of garlic salt). Add rice to crock pot with other ingredients. Leave crock pot on low heat for another hour. Top with cheddar cheese or plain full fat yogurt. Grilled cheese sandwich on the side doesn’t hurt either! 🙂 Enjoy