1
(1-lb.) pkg. frozen broccoli florets, carrots and water chestnuts, thawed, drained*
3
cups uncooked instant rice
3
cups water
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Steps
1
In 3 1/2- to 4-quart slow cooker, combine chicken and simmer sauce; stir gently to mix.
2
Cover; cook on low setting for 8 to 10 hours or until chicken is no longer pink.
3
Before serving, stir in thawed vegetables. Increase heat to high setting; cover and cook an additional 15 minutes or until vegetables are crisp-tender. Meanwhile, cook rice in water as directed on package. Serve chicken mixture over rice.
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For best results, we recommend boneless, skinless chicken thighs for this recipe. Chicken breasts tend to dry out when cooked in a slow cooker.
Feel free to serve with noodles or brown rice instead of white rice, if desired.
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