Chicken and Rice

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  • 1/2 pound fresh mushrooms
  • 1/2 cup onions, chopped
  • 2 pounds raw chicken
  • 1 teaspoon chicken bouillon
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 2 cups water
  • 3/4 cup rice, uncooked


  1. Slice mushrooms.
  2. Remove skin from chicken.
  3. Spray 12-inch skillet with nonstick spray coating.
  4. Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes.
  5. Stir in seasonings and transfer to slow cooker. Can be refrigerated overnight.
  6. Start slow cooker on LOW.
  7. When ingredients are heated, add rice. Cook until done.

Yield: 6 servings

From the kitchen of Martin James – Copenhagen, Denmark.

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