Crockpot Chicken Rice SoupOctober 20, 2011 | Email This Post Print This Post Post a Comment
1 pound boneless chicken breasts, cut into small bite size pieces
5 cups chicken broth
1 (8 ounce) can sliced mushroom or 2 cups sliced fresh mushrooms,
3/4 cup diced celery
1 cup cooked rice
1/4 cup chopped onions
1 cup frozen or 1 can mixed vegetables
1/2 teaspoon ground sage
1/4 teaspoon pepper
Combine chicken, broth, vegetables, and seasonings in slow cooker.
Cover and cook on LOW 6 to 8 hours, or cook on high for 3 to 4 hours.
Add cooked rice the last 30 minutes to an hour of cooking time.
Makes 2 quarts.