<p>I have never cooked chicken and rice in the crock pot, but a dear friend of mine lost her husband and it is my turn to provide her family with a meal tomorrow. She will be gone all day, so I would like to have something hot waiting for her when they arrive back home.</p>
<p>I can prepare the meal in the morning, but I leave on a business trip tomorrow afternoon, so I thought a crockpot recipe would be best. I signed up for chicken and rice (can’t really change the menu, because we are trying to provide a variety.</p>
<p>Does anyone have any tips, so the rice doesn’t get starchy and gummy?? Should I put more iquid in that I usually would if I cooked it in the oven?? Should I precook the rice?? Gosh, any tips would be helpful, I have searched online, but would love some experienced input. Thanks in advance!</p>
<p>I would cook the rice separately also, using a rice steamer if you have one. I buy boneless, skinless chicken breasts and put them in the crock pot with some cut up carrots, celery, sliced mushroomsand a can of cream of______ soup. You can use cream of mushroom, chicken or celery soup. Browning the chicken makes it look nicer, but you don’t have to if you want to cut down on the prep time. I really like “All Recipes” website for a variety of quick, easy, meals.</p>
<p>Thanks for the suggestions, but I really want to have it ready where she can just dip it out. I have a great recipe with chicken broth, peas, celery, carrots, mushrooms. Really just wanting some suggestions about liquid or if anyone else had done this. Thanks again.</p>
<p>Sorry I posted before reading your last post above^. Chicken broth will make the rice more “gummy” so I would probably not use it if you want the rice more fluffy and not sticky.</p>
<p>Use water and either a couple of chicken or vegetable BOULLION cubes instead of the broth. It will season the dish without making it as “gummy”.</p>