- 1 1/2 cups of brown rice (I used a brown rice medley from Trader Joes)
- 1 quart chicken broth/stock
- 2 Tablespoons arrowroot powder
- 2 Tablespoons butter
- 1 pint cream of mushroom soup
- 2 cups frozen broccoli
- 2 cups frozen peas
- 4 frozen chicken breasts
- 2 teaspoons garlic powder
- 1 teaspoon rosemary
- 1 teaspoon salt
- fresh ground pepper
DirectionsSoak rice for 12-24 hours for optimal nutrition. Cover rice with water by a couple of inches and place a plate over your bowl. Drain before adding to the crockpot.
Pour rice into crockpot, as well as chicken broth/stock, arrowroot powder, butter, soup, broccoli, and spices. Reserve the peas to add later. Mix together. Place chicken breasts on top. Cover and cook on high for about 4 hours (probably on low for about 6-8 hours). If you have some liquid leftover and your rice is cooked, just off-set the lid for the last 15 minutes or so. Add your peas during the last half hour of cooking. Remove the chicken breasts and fluff the rice and veggies. Enjoy!