Slow Cooker Green Chicken and Rice Soup ~ Recipe

5:46 AM | Labels: Cooking, Crock-Pot, Dinner, Recipes, Soup

I have been asked by quite a few people recently about how I manage my time. And you know what, that's a really good question. One that makes me stop and think, how do I manage my time? I guess I just go about life doing what I love doing and don't really think about how I make it work. Well, I'm going to give it some more thought and I'll try create some posts on time management in the future.

I'll tell you right off the bat, I don't get 'it all done'. I don't think anyone does. You can't be all things to all people all of the time. I just don't think that is possible. However, one of the very first things that popped into my head when asked 'how do you manage your time?' was my slow cooker (or crock pot).

The slow cooker is one of the absolute best inventions for the busy mom or for anyone, for that matter. It allows you to prepare a home cooked meal, but it doesn't put any time constraints on you in regards to when you get it done. Feeling motivated in the morning? Throw in all the ingredients and set it on low. Have a few minutes while the kids are napping in the afternoon? Throw in all the ingredients and set on high. You can make dinner work for you whenever it's convenient. Plus it makes the house smell great all day!

If you like warm, comforting meals, you're going to love my Slow Cooker Green Chicken and Rice Soup. This soup can cook all day and through the use of 'Uncle Ben's Ready Rice' (I love this stuff), your meal can be ready in minutes when you are ready to eat.

Slow Cooker Green Chicken and Rice Soup

(Serves 4-6)

Ingredients:

3-4 chicken breasts (frozen or thawed)

1 box chicken stock

1 can white beans (rinsed)

1 jar green salsa (I used Frontera brand ~ Tomatillo)

1 cup frozen corn

1 onion, chopped

1 teaspoon chile powder

1 teaspoon cumin

1 package 'Uncle Ben's Ready Rice ~ Whole Grain Medley ~ Santa Fe Style'

Garnish (optional): Crushed tortilla chips, shredded jack cheese and sour cream.

Directions:

Place first 8 ingredients into your slow cooker (or crock pot). I used frozen chicken breasts, but you can use fresh as well. Set slow cooker on low and cook for 7-8 hours.

Before serving, remove chicken from slow cooker and shred with two forks. Then return chicken back to slow cooker. Cook your 'ready rice' according to package directions (should only take 90 seconds) and add the entire contents of the package to the soup. Stir to combine.