I knew I wanted to make chicken, broccoli and rice. I didn’t have any chicken stock on hand, but I did have boullion cubes. I wanted to speed up the process, since I’d forgotten to start the meal sooner. So I used my new “browning” Crock-Pot to make this dish. FYI this isn’t a soup. It could be a soup if you use a lot more liquid. This is very thick. It’s tasty and filling and pretty inexpensive to make if you get the chicken on sale. Here’s how I did it.
- 1.25 lbs boneless chicken (I used tenderloins, you can use any boneless chicken you like)
- 1x 16 oz bag frozen broccoli
- 3 cups Minute rice
- 8 cups water
- 6x chicken boullion cubes (the cubes I use have a ration of 1 cube to 2 cups of water according to the instructions, yours may be 1 to 1)
- 1 tbsp onion powder
- 1 tbsp garlic powder
- salt and pepper to taste
Bring the 8 cups of water to a boil on the stovetop in the Crock-Pot’s crock.
Cut the chicken into chunks or cubes.
Place the chicken in the water and bring to a boil. This should take about 10 minutes. The chicken should be mostly cooked, it’s ok if it’s still a little pink inside since it’s going to cook in the Crock-Pot.
Place the crock into the bottom of the Crock-Pot.
Add in the broccoli and the seasonings.
Stir and cook on high for 90 minutes.
Add the rice in. Stir well and cook on high for 30 minutes.
Serve with salt and pepper to taste.