creamy crockpot chicken brown rice

Ingredients creamy crockpot chicken brown rice

7 chicken legs (semi-thawed)
1 cup uncooked extra long grain brown rice
3 cup water
1/2 large white onion
1 rib celery w/ leaves ( see direction #1)
3 tbsp jarred minced garlic
1 tsp celery salt
1 salt & pepper to taste
26 oz can cream of chicken soup
1/2 cup half n half
1 paprika (see directions)
1 packet swanson chicken flavor boost ( can use a chicken boullion)

how to make creamy crockpot chicken brown rice

celery : choose a softer inner rib that's slightly yellow. I like the texture and flavor of these. ur gonna use the leaves on this as well.. now let's coook!

wash rice well until water runs clear. place rice and the 3 cups of water into the crockpot. add swanson flavor boost and stir. turn on high. let this get going while u prepare the rest.

medium to thin slice the onion into half circles and place into a medium sized bowl.

dice celery add to onion.

now add garlic to onion, then add celery salt.

mix in chicken soup and half n half.

set aside.

in the crockpot layer in a single layer over the rice your semi thawed chicken legs.

now spread across the chicken the soup mixture so chicken is completely covered.

now sprinkle a thin layer of paprika over the top of the soup mixture.

place lid on crockpot and cook for two hours.

after 2 hours stir it up. and cook an additional 2-3 hours stirring occasionally until rice is cooked through. and add salt n pepper to taste.

pull out chicken onto a serving dish and place rice in a serving bowl. and serve!

enjoy!