Wednesday, September 9, 2009

Slow Cooker Chicken and Rice

Slow Cooker Chicken and Rice from Paula Deen's Magazine Jan/Feb '09

4 large boneless, skinless chk breasts cut 1/2" pieces or shred after cooking
2 10 3/4 cans cream chicken soup
4 oz can sliced mushrooms, drained
1 t paprika
16 oz sour cream
hot cooked rice (4 servings or more)
green beans *optional

1. In 4 qt SC, combine chicken, soup, mushrooms, and paprika.
2. Cover and cook on high 4 hours or low 8 hours.
3. Stir in sour cream 30 minutes before serving.
4. Serve over hot cooked rice and with green beans if desired. Garmish with paprika. 4-6 servings

In my opinion: It's a Paula Deen recipe, what do you think? It was really good! I have added it to my favorites and will have it again and again.

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