What I like about recipes on FoodGeeks is you can scale the recipes up or down. The chicken and rice recipe originally served 4, I scaled it up to serve 6 so there would be enough for the five [...]]]> Working Woman’s Chicken and Rice with brown rice instead of rice a roni, and green beans

What I like about recipes on FoodGeeks is you can scale the recipes up or down. The chicken and rice recipe originally served 4, I scaled it up to serve 6 so there would be enough for the five of us. This is the recipe serving 4:

Working Woman’s Chicken and Rice by Kathleen Morrison

INGREDIENTS

6 boneless chicken breasts, skinned
2 cans cream of chicken soup
1 can cream of mushroom soup
1 pkg. Rice-A-Roni (chicken flavor)
Salt and pepper, to taste

INSTRUCTIONS

In slow cooker put chicken breast with canned soups, salt and pepper. Cook all day on low (approximately 10 hrs. or until chicken is tender). Fix Rice-A-Roni per directions on box. Put on plate and place chicken and gravy on top.

This one is from Cooks.com, another slow cooker recipe.I’ll be tossing in a bag of baby carrots and four or five peeled potatoes cut into chunks, about an hour or so before the roast is done. Yum!

EASY CROCK POT ROAST

Read more about it at www.cooks.com/rec/view/0,1712,145190-253207,00.html
Content Copyright © 2011 Cooks.com – All rights reserved.

INGREDIENTS

3 lb. chuck roast
1/2 can beef broth
1 c. flour
1/2 tsp. garlic powder
1 or 2 cloves garlic
1 medium onion, diced
2 tbsp. olive oil
1 bay leaf
dash of salt and pepper

DIRECTIONS

Wash chuck roast. Season generously with salt, pepper and garlic powder. Coat with flour.

Place floured roast into oiled skillet and brown lightly on both sides.

While browning roast, add diced onions to skillet.

Transfer roast and onions to greased crock-pot. Toss in whole garlic cloves and bay leaf.

Pour in 1/2 can beef broth over roast and add salt and pepper.

Cover and cook on low for 8 to 10 hours.

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