Buds Italian Style Chicken & Rice
Submitted by Fynx
Italian-seasoned chicken breasts slow-cooked in tomato soup and red wine, then finished with rice right in the crockpot. A hands-off weeknight dinner that serves 4 with zero fuss.
YIELD
4 servingsPREP
10 minCOOK
5 hrsREADY
5 hrsThis is the kind of set-it-and-forget-it crockpot meal that makes weeknights feel manageable.
Chicken breasts simmer all day in a tomato and red wine sauce punched up with garlic, oregano, basil, and bay leaf.
The clever move? Rice goes straight into the pot during the last hour, soaking up all that seasoned liquid so every grain is loaded with flavor.
No separate pots, no extra dishes. Just one crockpot doing all the heavy lifting.
Chef’s Tips
- Use long-grain white rice here, not instant. It holds up better during that final hour without turning to mush.
- If your chicken breasts are thick, slice them in half horizontally so they cook evenly and shred easily.
- A splash more wine never hurt anybody. If the liquid looks low before adding rice, top it off with extra broth or water.
Ingredients
Directions
Put soup, tomatoes, seasonings, wine and chicken in crockpot.
Cook on low for 5 hours.
1 Hour before done, remove chicken and set aside.
Add rice and 1 cup water stir.
Replace chicken and let cook on high for 1 hour.
serves 4.
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