Creamy Crockpot Chicken and Wild Rice

Crockpot cooking always seems like a double edged sword to me. On the one side, it's an incredibly convenient cooking option that frees up my time to other things I enjoy. On the other side, the food that comes out is usually not very visually appealing and there tends to be very little taste or texture variation to a dish after it has been cooking for several hours.

So on Saturday I mentioned I was experimenting with a new crockpot recipe. This is the first time I've "invented" a crock recipe and it wasn't half bad. The paprika made the whole dish kind of pink and the chicken breasts seemed a bit dry. If I make it again I may add a ½ cup more liquid or try thighs instead of breasts. I also started with frozen meat, which may have had something to do with the dryness. Anyhow, here it is.

Creamy Crockpot Chicken and Wild Rice

Cooking time: 5 - 10 hours
Prep time: 10 minutes

Ingredients

4 boneless, skinless chicken breasts

1 cup brown rice (I used a long grain brown jasmine rice)

½ cup wild rice

1 10½oz can condensed cream of mushroom soup

1 10½oz can condensed cream of celery soup

1 tsp paprika

1 tsp Worcestershire sauce

chicken broth

Directions

1. Place brown rice, wild rice, and chicken in the crock.
2. In a bowl, mix cream or mushroom and cream of celery soups with the paprika and Worcestershire, then pour over chicken and rice.
3. Add broth until the chicken is covered.
4. Cook on low for 8 - 10 hours, or on high for 4 - 5 hours.

About an hour or so after I started the crock, I ran across this article which includes tips for making your own Cream of "__" soups at home. Seeing as how we're always watching sodium in the Wayward house, even though I did choose the low sodium varieties at the store, it might be worth giving this method a whirl. If any of you try it before I do, I'd love to hear about it.