Cayenne Chicken

25/365 Cayenne Chicken, originally uploaded by Kirk Howard.

Image 25/365

Today on this rainy Monday, I made in the Slow Cooker or Crock-Pot a Cayenne Chicken. It’s a take off of Grandmas Chicken and Rice. I could remember what the real recipe was, so I improvised.

It was very tasty…

(4) 1/2 Boneless, skinless chicken breasts (frozen or thawed).
(2) Cans of Cream of Mushroom soup (condensed).
1 cup of brown rice or white rice.
1/2 of medium white onion (sliced).
1/2 of whole red bell pepper.
1 Teaspoon of Cayenne Pepper. (optional)
2 1/2 cups of water.
Salt
Black Pepper

In a slow cooker or crock-pot layer all the ingredients. Fisrt pour the water in, then the rice.

Next place two pieces of chicken ontop of the rice water mixture.

Next add one can of cream of mushroom soup. Add onion and bell pepper.

Add the last two pieces of chicken, pour the last can of soup and add the cayenne pepper.

With a spoon lightly mix the soup up with the cayenne pepper.

Last turn on the slow cooker to low and let it cook for 6-8 hours. You can cook it on high for 3-4 hours. The slower the chicken cooks the more tender the chicken will be.

To serve:
Remove chicken from the slow cooker. Scoop the rice and place it on a plate. The add some of the onion and red bell pepper on the rice. Place a piece of chicken on top. Scoop some of the soup and pour it on top of it all, Serve warm.

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