Description
An easy Crockpot or Instant Pot recipe with chicken, rice, mushrooms, water chestnuts, cheddar and more.
Ingredients
Scale
- 2 Tbsp butter
- 1 cup diced onion
- 1 rib of celery, diced
- 4 ounces mushrooms, quartered
- 1 (8 oz) can water chestnuts, drained and sliced
- 1 (4.3) oz box Rice-A-Roni Long Grain and Wild Rice
- 2 cups water
- 16 oz boneless, skinless chicken thighs, cut into 1 inch pieces
- Kosher salt and pepper
- 1/4 cup sour cream
- 1/2 cup shredded sharp cheddar cheese
Instructions
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onion, celery and mushrooms and saute for 5 minutes. Transfer to the slow cooker.
- Stir in the water chestnuts, rice a roni with seasoning packet, water and chicken thighs. Sprinkle with a pinch of salt and pepper.
- Cover slow cooker and cook on low for 2 ½ to 3 hours.
- Stir in the sour cream. Sprinkle the cheddar on top and let it melt. Serve and enjoy.
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion, celery and mushrooms and saute for 5 minutes.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the water chestnuts, rice a roni with seasoning packet and chicken (don’t stir). Sprinkle with a pinch of salt and pepper.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the sour cream. Sprinkle the cheddar on top and let it melt. Serve and enjoy.
- Category: Chicken
- Method: Instant Pot or Slow Cooker