I’ve said it before and I’ll say it again. Some foods just aren’t photogenic. Please forgive me for this photo.
Thankfully, it tastes great. Kid-pleasing comfort food. And it’s a slow cooker meal, which is perfect for busy school days. I adapted it from Mandarin Chicken and Rice Bake from the More with Less Cookbook. I wanted something similar that could be fixed in the slow cooker.
Here’s what you’ll need to make it:
- 2 lbs. boneless chicken breast
- 1 onion, diced
- 2 cans cream of chicken soup
- 3 Tbs. soy sauce
- black pepper, to taste
- brown rice, enough for 6 people, cooked according to package directions
Place the chicken and onions in the slow cooker. Stir the cream of chicken soup, soy sauce and pepper together and pour over the top of the chicken. Cook on low for 7-8 hours or high for 5-6 hours. Serve over hot, cooked brown rice.
This dish doesn’t have a strong taste of soy sauce. The soy just makes the gravy rich and flavorful.