Chicken Hurry

Decided to try this lady’s 10 Chicken crockpot recipes and to come up with a side dish of rice to go along with them using my “No-stir” risotto recipe tailored to a flavor profile to accompany the dish.

The sauce had a bit of a BBQ like taste and at first I was thinking about using Apple Cider Vinegar and a Yellow Onion but decided to use a Red Onion and Red Wine Vinegar instead to mimic the color of the Sauce too. Corn on the Cob goes well with BBQ so I used Corn in Risotto.

Her plan is to have these made ahead so that you just dump the contents that you had placed into a 1 Gallon ziplock Freezer bag into a crock pot

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Chicken Hurry Yum

Course

Main, Main Dish

Cuisine

Crockpot/Freezer

Servings

Ingredients

Chicken Hurry

• 4-5 Chicken Breasts
• 1/2 C Ketchup
• 1/4 C Water
• 1/4 C Brown Sugar packed
• 1 oz Lipton Dry Onion Soup Mix Packet Approx 3 Tb

Risotto

• 1/2 Red Onion small dice
• 3/4 C Calrose Rice
• 1 Tb Red Wine Vinegar
• 15 oz Chicken Stock
• 1/2 C Frozen Corn
• 1/4 C Cheese Shredded blend of Parmasean, Romano and Asiago

Course Main, Main Dish Cuisine Crockpot/Freezer Servings Ingredients Chicken Hurry 4-5 Chicken Breasts 1/2 C Ketchup 1/4 C Water 1/4 C Brown Sugar packed 1 oz Lipton Dry Onion Soup Mix Packet Approx 3 Tb Risotto 1/2 Red Onion small dice 3/4 C Calrose Rice 1 Tb Red Wine Vinegar 15 oz Chicken Stock 1/2 C Frozen Corn 1/4 C Cheese Shredded blend of Parmasean, Romano and Asiago

Instructions

Chicken Hurry

1. Mix the Ketchup, Water, Brown Sugar and the Onion Soup Mix together in a bowl. Place the Chicken breasts in the crockpot and pour the mix over them Cook on low 4-6 Hours

Risotto

1. Place the diced Onion, Calrose Rice, Red Wine Vinegar and Chicken stock in a pan. Bring to a boil then lower the heat and cover for 18 minutes
2. Remove the cover and stir in the Corn kernels. Keep on the heat uncovered for another 3 minutes
3. Stir in the Cheese blend and serve

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