Ingredients

The following ingredients have 6 Servings
  • 2 cups brown rice (or white rice)
  • 1 (10 oz) can evaporated milk
  • 1 cup water
  • 1 (10.5 oz) can cream of chicken soup
  • 1/2 cup buffalo sauce (Frank’s is a good brand)
  • 3 ribs of celery, sliced quarter inch thick
  • 2 lbs frozen boneless, skinless chicken thighs (or you can use bone-in thighs with skin removed)
  • Salt and pepper
  • 1/2 cup bleu cheese crumbles
  • Green onions, optional

Instruction

  • Pour rice into the bottom of your 3 quart casserole crock* or your 6 quart oval slow cooker. Add in evaporated milk, water, cream of chicken soup and buffalo sauce and celery. Stir.
  • Place the frozen chicken on top of the rice and lightly salt and pepper.
  • Cover the slow cooker and cook on HIGH for 4-6 hours, if using brown rice. If you want to use white rice then you won’t need to cook it quite as long (about 3-4 hours on high) and you won’t need to use frozen chicken.**
  • Remove lid and make sure rice is cooked through and chicken is cooked through. Sprinkle the bleu cheese crumbles on top. It’s optional but sliced green onions on top will brighten up this dish and add some flavor.