Creamy Crockpot Chicken & Brown Rice

• 7 chicken legs (semi-thawed)
• 1 cup uncooked extra long grain brown rice
• 3 cup water
• 1/2 large white onion
• 1 rib celery w/ leaves ( see direction #1)
• 3 tbsp jarred minced garlic
• 1 tsp celery salt
• 1 salt & pepper to taste
• 26 oz can cream of chicken soup
• 1/2 cup half n half
• 1 paprika (see directions)
• 1 packet swanson chicken flavor boost ( can use a chicken boullion)

1. celery : choose a softer inner rib that's slightly yellow.
2. I like the texture and flavor of these.
3. ur gonna use the leaves on this as well.. now let's coook!
4. wash rice well until water runs clear.
5. place rice and the 3 cups of water into the crockpot.
6. add swanson flavor boost and stir.
7. turn on high.
8. let this get going while u prepare the rest.
9. medium to thin slice the onion into half circles and place into a medium sized bowl.
10. dice celery add to onion.
11. now add garlic to onion, then add celery salt.
12. mix in chicken soup and half n half.
13. set aside.
14. in the crockpot layer in a single layer over the rice your semi thawed chicken legs.
15. now spread across the chicken the soup mixture so chicken is completely covered.
16. now sprinkle a thin layer of paprika over the top of the soup mixture.
17. place lid on crockpot and cook for two hours.
18. after 2 hours stir it up.
19. and cook an additional 2-3 hours stirring occasionally until rice is cooked through.
20. and add salt n pepper to taste.
21. pull out chicken onto a serving dish and place rice in a serving bowl.
22. and serve!
23. enjoy!

chicken, long grain brown rice, water, white onion, celery w, garlic, celery salt, salt, cream of chicken soup, n, paprika, chicken flavor

Taken from cookpad.com/us/recipes/358001-creamy-crockpot-chicken-brown-rice (may not work)