Could four ingredients create a tasty slow cooker dinner?
The short answer is…
…a resounding “Yes!” Stepping into the front door and remembering that dinner is already done, thanks to delicious aromas filling the air is a good feeling.
Italian Chicken and Rice Slow Cooker RecipeThis is an amazing recipe for many reasons. Shall we count the ways?
- It’s simple, as in, four ingredient kind of simple.
- This is a recipe that even a beginning cook could handle.
- The end result smells (and tastes) wonderful. It’s hearty, filling, satisfying, and comforting.
There are times when I just cannot (or do not) want to be in the kitchen for a chunk of my day. There are also times when I don’t want to have to run errands to buy the ingredients I need. There’s nothing fancy in here. For me, that’s a part of the appeal.
I like to think of this recipe as a good base too. I always recommend that beginners make a recipe as it is written, but for a seasoned cook, slow cooker recipes aren’t difficult to tweak. In fact, you could incorporate additional ingredients that suit your family’s tastes.
What would you like to add? Do you love mushrooms? Add some freshly chopped mushrooms. How about sauteed carrots, celery, and onion for a traditional soffritto base (it’s Italian, like me)?
It’s okay to play around with slow cooker recipes. That’s part of the fun! I typically try the recipe the way it was originally posted the first round…
…and then I dig in and experiment. Try not to add in so much that the liquid amounts are thrown off. Just remember to add a little more in, if needed. Just wipe the lip off around the slow cooker so you don’t have to hear the sounds of water splashing around, if you spill a little liquid. Not that I have ever forgotten to do that and regretted it later.
Short History of the Slow Cooker
You might call it a slow cooker Italian Chicken and rice recipe or you may call it a Crock Pot Italian chicken and rice recipe, but did you know that those aren’t exactly the same things? Well, they are sort of the same things, but one refers to a brand and the other refers to a specific way of cooking:
slowly cooking ingredients inside a ceramic or porcelain pot surrounded by metal and heated electrically.
Irving Naxon invented the slow cooker. After hearing his mother’s stories of growing up in Lithuania and the “cholent” or bean soup. Tamara Kaslovski Nachumsohn had to lug the uncooked ingredients to the bakery. There, they would sit in the oven that, over the course of the day, would cool down from its high temperatures as the oven would cool off during its disuse. During that long process, the dish would cook over Shabbat. She would then pick up the cooked dish for the family to eat that night during that would simmer all day, until she would pick it up and lug it home for this family’s meal.
It was quite a process. But the idea planted a seed…
…this inventor’s mind made a plan.
The First Slow Cooker
On May 21, 1936, Irving Naxon applied for the patent for what would become known as a slow cooker. It would be a few years before his request would receive approval, but it finally happened in January of 1940.
The Naxon Beanery was available in the 1950s. He sold it to luncheonettes and coffee shops where it was used for soups and chili. But not in their home. In the Naxon household, it was used for a variety of dishes.
If only Irving Naxon had realized its potential. After retiring, he sold the company in the 1970s to Rival Manufacturing where, in 1972, they trademarked the name and released the new and improved Crock-Pot. He opted for a lump sum rather than royalties. Interestingly, he had 200 patents behind his name. Isn’t that amazing?
Now, few homes are without a slow cooker:
A June 2002 study commissioned by the Betty Crocker Kitchens in Minneapolis, revealed that 80.6% of United States households have a slow cooker. With the economic climate and a new push for folks to find new ways to save money, I have a feeling that that number has grown.
I have used a slow cooker since I was a young, single gal. After working all day, I loved coming back to something good. Now, I use it for my family. What’s more–I own more than one! I have slow cookers similar to the following (affiliate link):
There’s even a month dedicated to slow cookers: Did you know that January is National Slow Cooker Month?
Do you love slow cooker recipes like I love slow cooker recipes? You won’t want to miss the appetizers, entrees, side dishes, and even desserts (like chocolate molten lava cake and s’mores dessert dip) that I share right here on Little Indiana.
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Slow Cooker Chicken and Rice Recipe
Slow Cooker Chicken and Rice
I don’t like to include cream cheese at the beginning of the cook cycle. I wait until the last thirty minutes, add it in, stir, let it cook, stir again, and serve.
I use a homemade Italian dressing seasoning mix that I also share on this website. Use the search bar below to find it on this site.
Serve it with rice, a vegetable or other side, and dinner is done!
From Stick a Fork in it Blog.
2-3 Large Chicken Breasts, Boneless, Skinless
1 Envelope Italian Dressing Seasoning
1 Can Cream of Chicken Soup
1 8 Oz. Package Cream Cheese
2. Sprinkle in the Italian Dressing Seasoning Mix.
3. Pop in the Can of Cream of Chicken Soup.
4. I add 1/2 Cup of HOT Water to the mix when I am using Frozen Chicken.
5. Turn on Low for 6-7 Hours or until cooked.
6. Shred Chicken, add in Cream Cheese, and Cook 30 minutes longer.
8. Serve over Rice or Mashed Potatoes.
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