Disclosure: Mama Smith received this recipe inside Cathy Mitchell’s Crock Pot Dump Meals Cookbook, which she received in exchange for her honest opinion.

Being a busy mom of two young girls, I am always looking for easy recipes that I can set and forget. Between school, dance, and the gym – I barely have time to think. At least three nights a week, I make slow cooker meals. They are usually pretty easy and super delicious. My husband tends to get sick of the same thing over and over though, so I am always looking for new recipes to try out. I was really excited to flip through Cathy Mitchell’s Crock Pot Dump Meals cookbook and find some more go to recipes – and guess what, I found more than a few (and even some sides and desserts!). It features over 100 recipes from appetizers to desserts and I plan to feature a few over the rest of January since it is Slow Cooker Month. First up is….

Chicken and Rice

 

     

Ingredients

• 3 cans (10 1/4 ounces each) condensed cream of chicken soup, undiluted
• 1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
• 2 cups uncooked instant rice
• 1 cup water
• 1/2 cup diced celery
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Directions

Combine soup, chicken, rice, water, celery, pepper, and paprika in slow cooker; stir to blend. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

I made this for dinner the other night and it was a huge with my husband and with my daughters (who are 3 and 4). The only complaint I have is my fault, that I let it warm a *tad* too long after it stopped cooking so it was a little drier than I would have liked. It was still delicious – and we even heated up the leftovers for dinner a couple nights later!