#149: Crockpot Chicken and Brown Rice

Looks appealing doesn't it??  Everything is one color!

I almost always use instant (brown) rice.  This recipe called for regular brown rice...in a crock pot...that makes me nervous that I'm going to have a very mushy dinner.  And Mr. Must-Have-Texture doesn't like a mushy dinner.  So I was very leery of making this recipe.  (As you can see it didn't stop me from putting it on the menu though!)


For a crock pot meal, it had a few more steps than I would have liked.  All crock pot meals should be 1 step...put in crock; turn on. 

The chicken was good, it was fairly moist and good, yet, nothing super special.  The rice, however although was a little sticky had an odd taste/texture.  The recipe calls for flour, and I used whole wheat flour.  That might have made a little bit of a difference, but overall I'd have much preferred grilled chicken with a side of instant brown rice.   Sadly, this is NOT a recipe we will be making again. 

1 1/2 cups of brown rice
1 1/2 cups chicken broth
1 1/2 cups milk, divided
3/4 cup flour
1 small yellow onion, diced
8 oz sliced fresh mushrooms (I omitted)
3-4 chicken breast halves or equivalent parts
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp paprika


Combine chicken broth and 1/2 cup of milk in a sauce pan. Heat over medium heat on the stove. In a separate bowl, whisk the remaining 1 cup of milk with 3/4 cup flour.


When milk and broth begin to boil, reduce heat. Slowly stir in the milk and flour mixture. Mix well and set aside to cool.


Spray crock pot with cooking spray. Put remaining ingredients, except chicken, in crock pot. Mix in cooled milk/broth. Place chicken breasts on top and sprinkle with more paprika. Cook on HIGH 4-5 hours or LOW 6-7 hours. When you remove the top, if rice is too wet, cook another 15-30 minutes without lid.