Crock Pot Green Chile Enchilada Soup

Crock Pot Green Chile Enchilada Soup

Ingredients

• 4 chicken breasts (cooked and shredded)
• 2 - 14.5 oz cans chicken broth
• 2 - 15 oz. cans mild green enchilada sauce
• 2 - 4 oz. cans diced green chiles
• 2/3 cup water
• 1 1/2 TB cumin
• 1 TB chili powder
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 2/3 cup corn (if frozen, thaw out)
• 2/3 cup instant rice
• 1 - 8 oz. bar cream cheese (cubed)
• salt and pepper
• Monterrey Jack Cheese

Instructions

1. Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic powder and shredded chicken in crock pot on HIGH. Cook for 3.5 hours.
2. After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour.
3. Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6.

Chicken Enchilada Casserole

1.5 lbs. Fresh boneless skinless chicken breasts
1 10.75 can cream of mushroom soup
1 10.75 can cream of chicken soup
1 7oz diced green chilies
8 oz. shredded cheddar cheese
1 medium onion finely diced
1 32 oz corn tortillas
1 16 oz sour cream

Place chicken in large saucepan and cover with water. Add oregano, garlic powder and 2 Tbsp. oregano, 1 Tbsp. garlic, and 1 tsp. salt. Boil about 20 minutes. Remove chicken from broth and shred. Mix soups, sour cream, and chilies in large pan. Simmer on LOW 15 minutes. Add shredded chicken and diced onion. In casserole dish, arrange 6 tortillas flat across bottom. Spoon in 1/2 the chicken and sauce, sprinkle 1/2 the cheese. Repeat with another layer of tortillas, sauce and cheese. Bake at 350* in the oven for 20 minutes.

Tuscan Beef Stew

1 10.75 oz Tomato soup
1 10.75 oz beef broth
1 14.5 oz diced Italian tomatoes
1 1lb baby carrots
2 lbs. stewing beef
2 15 oz white beans
1 tsp. Italian seasoning
1/2 c. water
1/2 tsp. garlic powder

Stir in crock pot. 1 can soup, beef broth, 1/2 c. water and 1 c. diced tomatoes. Add 1 tsp. Italian seasoning, 1/2 tsp. garlic powder, baby carrots and stew meat. Cover and cook on LOW 8-9 hours or HIGH 4-5 hours until beef is tender. Drain and rinse beans. Stir in the pot. Increase heat to HIGH. Cook for 10-15 minutes longer.

Pizza Bake

1 1/2 lbs. lean ground beef
15 oz. pizza sauce
12 oz. Wide egg noodles
4 oz. shredded mozzarella cheese
1 medium yellow onion finely chopped
26 oz. spaghetti sauce
8 oz. shredded cheddar cheese
8 oz. pepperoni cut in halves
1 green bell pepper finely chopped

Brown meat and diced onion in frying pan. Drain grease and add pizza sauce and spaghetti sauce. Cook noodles according to package. Put layer of noodles, meat mixture, cheese and pepperoni in crock pot. Repeat layers. Cook on HIGH for 30 minutes or on LOW for 3 hours until the cheese melts.

Ham and Cheese Strata

A classic brunch dish, this strata is a snap to prepare, smells heavenly when cooking, and tastes equally divine. It’s a substantial dish, so don’t hesitate to make it for dinner, too!

Yield: 6 servings

1 tablespoon butter
8 slices low-carb white bread, crusts removed and saved, and square centers divided into 16 triangles, staled (cut up and leave out overnight, or toast briefly in a 250-degree oven)
6 ounces sliced deli ham, roughly chopped
8 ounces shredded Monterey Jack cheese, divided
2 tablespoons dried minced onions, divided
6 eggs
3-1/4 cups half-and-half cream (1/2 milk, 1/2 cream)
1/2 teaspoon kosher salt
3/4 teaspoon black pepper
1/4 teaspoon Tabasco sauce (about 2 shakes)

Grease the slow cooker crock with the butter (leave excess in the crock). Place 8 of the bread triangles into the bottom of the slow cooker; sprinkle in the trimmed-off crusts so that the bottom of the slow cooker is covered with bread.

Add the ham, sprinkling it over the bread to make a thick layer, then add all but 1/2 cup of the cheese. Sprinkle 1 tablespoon of the onions over the cheese; top with remaining 8 bread triangles and set aside.

In a large mixing bowl, combine the eggs, cream, salt, pepper and Tabasco sauce; whisk until blended. Pour the egg mixture over the bread triangles, then sprinkle with remaining onions. Let mixture sit 15 minutes, then sprinkle on reserved 1/2 cup of cheese.

Cover and cook on low for 3 hours. Remove the slow cooker lid and let the strata rest for 10 minutes before cutting and serving.

Approximate nutritional content:
Calories: 552, Protein: 34g, Net Carbs: 13g, Fat: 39g, Cholesterol: 316mg, Sodium: 914mg

Cook’s Tip: This recipe is easily adjusted to suit your tastes. Try using cooked chicken, smoked turkey, crabmeat, or salad shrimp instead of the ham. You could also include chopped vegetables such as a little blanched broccoli.

Italian Sausage and Peppers

This classic combination doesn’t get much easier! For crisp vegetables, add the peppers and onions halfway through cooking, being sure to stir them in with the sausages.

Yield: 6 servings

2 pounds Italian sausage, cut in half crosswise
3 bell peppers, sliced into 1/2-inch strips
2 medium onions, halved and thinly sliced
1 teaspoon black pepper
1/2 teaspoon kosher salt
2 teaspoons olive oil
Sour cream, optional garnish

Add all ingredients to the slow cooker crock and toss well to coat vegetables and sausage pieces with the oil and spices.

Cover and cook on low for 8 hours. Garnish each serving with a dollop of sour cream, if desired.

NOTE: The sausages will NOT brown in the slow cooker. If you want them browned, sear them in a hot pan before adding to the slow cooker.

Easy Slow Cooker Beef Stew

Ingredients

1 cup fat-free reduced-sodium beef broth
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1/4 cup KRAFT Original Barbecue Sauce
1 tsp. dried oregano leaves
1 lb. boneless beef chuck for stew, cut into 1-1/4-inch cubes
1 lb. small red potatoes (about 8), cut into bite-size pieces
4 large carrots, cut into 1-inch-thick slices
1 large onion, cut into bite-size pieces
2 slices OSCAR MAYER Bacon, chopped
3 Tbsp. flour
1/4 cup water
Make It

MIX first 4 ingredients in slow cooker. Add all remaining ingredients except flour and water; toss to coat. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).

TRANSFER meat and vegetables to serving bowl with slotted spoon; cover with foil.

MIX flour and water until well blended. Whisk into juices in slow cooker; cover. Cook on HIGH 15 min. or until sauce is slightly thickened. Spoon over meat and vegetables.

Slow Cooker Cheesecake



Crust

- 1 cup graham cracker crumbs (I used Mi-Del gluten free Arrowroot Cookies)
- 2 T brown sugar
- 3 T melted butter
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Filling

- 16 oz cream cheese, room temperature (I nuked mine for 30 seconds to get it soft)
- 3/4 cup white sugar
- 2 large eggs, room temperature (I put the eggs in a bowl of hot water for a few minutes)
- 1/4 cup heavy cream (mmm. cream.)
- 1 t good vanilla
- 1 T flour (I used Pamela's. It didn't make it into the picture)

Directions.

Find a heat-resistant dish that will fit into your crockpot for the cheesecake. You are going to create a bain marie, or water bath. I used a 1.5 qt Corning Ware dish and it fit nicely into 6qt oval. I tried a round cake pan in a 4 qt round, and that fit too. But I opted for my 6qt, because I'm more comfortable with how it heats.

In a plastic zipper bag, beat the animal crackers into crumbs with a rolling pin. Put a cup of the crumbs into a medium bowl, and add melted butter and brown sugar. Stir until it's wet and crumby. Press the crumbs into the bottom of the dish you are going to use.

In a separate bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with a hand-mixer. Unless you have one of those fancy Kitchen Aids. Then use that. Pour the cheese mixture on top of the crust. Lick the bowl.

Add 1/2 to 1 cup of water to the bottom of your crockpot. Lower the dish inside, being careful to not slosh water into your cheesecake.

Cover and cook on high for 2-3 hours. Check after 1 hour, just in case. The cheesecake is done when the edges are no longer shiny and have set. Touch lightly to see that you don't get a bunch of stuff on your finger---then you know it's done. My cheesecake wasn't perfectly set in the middle, but I unplugged the crock anyhow.

I cooked it for exactly 2 hours. Let the cheesecake sit in the cooling crockpot for an hour, before removing and transferring to the refrigerator. Chill in the refrigerator for about 2 hours before cutting and serving.

Easy Beef Chimichangas



--1 1/2 pound hunk o' meat (I used top round. I bet you could use pork!)
--salt and pepper
--1/2 cup water
--1 T dried minced onion, or 1 diced fresh onion

to add later:
--1 can tomatoes and chiles--drained
--1 can diced tomatoes--drained

burrito-sized tortillas, and whatever toppings your family likes

The Directions.

You are going to have to be in the kitchen if you plan on making the meat mixture into chimichangas. It doesn't take long, but there is no way around this---you need to fry up the cute little tortilla packets.

If you are feeling cranky and aren't in the mood to cook, don't make this. Crock something else.

In the morning:

salt and pepper your meat on all sides. Plop it into the crockpot and cover with 1/2 cup of water. Cook on low all day---I cooked this for 8 hours.
Shop for fresh ingredients for toppings, tortillas. I chose to use the brown rice tortillas from Trader Joe's. If you aren't gluten free, I'd pick the whole grain no-lard flour tortillas (because I'm mean).


After your meat has cooked all day, remove it carefully. Skim the fat out of the liquid at the bottom of your stoneware, and remove excess juice. You really only need about a cup of juice left in the crock.

Put your meat back inside, and shred it with two forks. The meat should come apart easily. If it doesn't, cut it in pieces and cook on low a few more hours.

Add the can of drained diced tomatoes and drained tomatoes and chiles.

Turn your crock to high to warm everything up.

Prepare your toppings.

When the meat is hot again, start making your little chimichanga packets. Steam a few tortillas at a time by stacking them on a plate and covering with a dampened paper towel. Microwave for 60 seconds.

Take a steamed tortilla and plop a spoonfull of meat in the center. If you use too much meat, it won't fold correctly. Trust me.

Fold the bottom and top of the tortilla, then the sides. The sides need to overlap a bit, so the meat doesn't escape.

Heat up some oil in a big skillet. When it is super hot, carefully put the chimichanga into the oil, seam-side down. Fry until golden brown (about 1 min) then flip.

Top with cheese, salsa, sour cream and guacamole.

Slow Cooker Broccoli Beef




--1 lb thin beef (I used rib eye)
--1/4 cup soy sauce (La Choy and Tamari wheat-free are gluten free)
--2 T white wine
--2 T apple cider vinegar
--1 T brown sugar
--2 t sesame oil
--2 cloves smashed and chopped garlic
--1/2 t crushed red pepper flakes
--1 bag thawed broccoli florets (to add later)


The Directions.

--add the liquid to the crockpot
--chop up your garlic, add to mixture
--stir in spices

--slice meat into thin strips
--toss ( I used my hands. it wasn't gross! )in the liquid and spice mixture to coat thoroughly

--cook on low for 6-8 hours, depending on the cut of meat. Thicker pieces will take longer to tenderize.
--an hour before serving, add entire bag of broccoli, cover and cook on high for another hour or so.

--stir gingerly to coat broccoli

serve over steamed rice.

Crock Pot Pizza Soup



The Ingredients.

--1 jar (14 oz) of pizza sauce
--3 empty jars full of water
--1 green bell pepper, seeded and chopped
--1/2 red onion, chopped
--1 cup baby tomatoes, cut in quarters (or 1 can diced tomatoes, drained)
--2 already-cooked Italian sausage (I used chicken Italian sausage)
--1 cup sliced pepperoni, sliced in quarters (Hormel turkey pepperoni is labeled gluten free)
--8 fresh basil leaves, chopped (or 1/2 T dried)
--1 T dried oregano
--1/2 to 1/3 cup of dried pasta (if your pasta is tiny, use 1/3 cup. if it's big, do 1/2. I used 1/2 cup Trader Joe's brown rice penne)
--shredded mozzarella cheese (to add later)

The Directions.

Use a 5 or 6 quart crockpot for this recipe. Serves 4 hungry adults, or 2 hungry adults and 2 kids with enough leftovers to feed them all again.

Wash and prepare veggies. Dump them into the crockpot. Cut up the sausage into small pieces--I sliced, then cut the pieces in fourths. Add to crockpot. Cut up the pepperoni, add it, too. Add basil and oregano. Pour in the pizza sauce, and follow with three empty jars of water.

Cover and cook on low for 7-9 hours. Everything in this is already cooked, so you are really only heating through and allowing the flavors to meld.

Thirty minutes before serving, add the dry pasta, and turn to high. My pasta only took 20 minutes to soften quite nicely.

Garnish/top with shredded mozzarella cheese.

Crock Pot Broccoli and Three Cheese Soup



The Ingredients.
--1 qt chicken broth (or vegetable)
--2 cups milk (I used 2% cow's)
--2 10 oz bags of frozen broccoli florets
--1/2 diced white onion
--1/2 t black pepper
--1/2 t kosher salt
--1/2 t ground nutmeg
--1 cup each of three different cheeses, I used jarlsberg, gruyere, and cheddar.


The Directions.

Mince the onion into really small pieces. I used my pampered chef chopper thingy. The onions are going to soften in the milk and the broth, and need to be quite small so you don't crunch on onion pieces when the soup is complete.

Add the onion to your crockpot, and top with the milk, broth, and spices. Stir in the two frozen bags of broccoli.

Cook on low for 7-9 hours, or on high for 4-6. The broth is done when the onion is cooked nicely.

20 minutes or so before serving, shred all the cheese you are going to use, and stir it in. The cheese will be stringy and will stick to the broccoli florets---that's okay!

Serve with your favorite rolls or drop biscuits.

UPDATED: so, um, some of you have issues with texture and HATE the way the broccoli and cheese collide. You should blend this a bit, then. Use a hand held stick blender to blend some of the large broccoli florets. In doing so, the broth will thicken without needing to add extra calories with a roux, and the texture will be more even. And no worries, there's no judgment from me... :-)

Slow Cooker Baked Potato Soup



The Ingredients.

--5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
--1 teeny onion, diced
--4 cloves garlic, minced
--1 teaspoon seasoned salt
--1/2 teaspoon black pepper
--1/2 teaspoon red pepper
--2 quarts chicken broth
--2 (8-ounce) packages cream cheese, to add at the end
--crumbled bacon and green onion or chives as garnish (optional)

The Directions.

Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.

After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.

Garnish with crumbled bacon, green onion or chives, and I'd assume cheddar cheese would be just delightful.

The Verdict.

When I first started hanging out on the internet, I was surprised at how much bacon talk there was. Everywhere I turned (clicked), it seemed there was somebody else going on and on and on some more about their love for bacon. Since I don't eat pork, I really didn't get it, and just figured it was a weird internet thing.

But yesterday I figured out the secret to really good turkey bacon. Fry it in a ton of butter.

Slow Cooker Ultimate Breakfast Casserole Recipe



12 slices bacon, cooked and crumbled
4 cups toasted (or stale) bread cubes (I used Pamela's Amazing Wheat Free bread)
2 cups shredded cheese (I used a 4 cheese Mexican blend)
8 ounces sliced mushrooms
8 eggs
1 1/2 cup milk (I used fat free cow's, any would work just fine)
1/2 tsp kosher salt
1/2 tsp black pepper

The Directions.

Use a 6 quart slow cooker. This makes a lot! Cook bacon to desired crispyness, and toast the bread. Set these aside. Spray the inside of your slow cooker with cooking spray, and set that aside, too.

In a large mixing bowl, combine the shredded cheese, mushrooms, eggs, milk, salt, and pepper.

Put the bread cubes into the bottom of your sprayed slow cooker, and pour the egg mixture evenly over the entire thing. Place bacon pieces on top.

Cover and cook on low for 6-8 hours, or until eggs have set, or on high for about 3-4 hours. When the eggs have completely set, and your casserole has begun to brown on top and pull away from the sides, take the lid off the cooker and let the steam and moisture evaporate for about 15 minutes before serving.

Slow Cooker Hash Brown Breakfast Casserole



The Ingredients.

--30 oz package of plain frozen hash brown (shredded) potatoes
--4 already-been cooked sausage, or leftover diced ham (I used chicken and apple sausage)
--1/2 onion, diced
--1 green bell pepper, diced
--1 1/2 cups shredded cheese
--12 eggs
--1 cup skim or fat free milk
--1 tsp kosher salt
--1 tsp black pepper

The Directions.

I used a 6 quart Smart-Pot for this recipe.

Spray the inside of your crockpot with cooking spray. Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.

In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cut up sausage, and diced vegetables. Pour everything on top of the hash browns.

Cover and cook on low for 6-8 hours, or on high for 3-4. This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.

Slow Cooker French Toast Bake



The Ingredients.

--1 whole loaf of bread (I made a gluten-free raisin bread)
--1 dozen eggs
--2 t vanilla
--4 cups of milk (1 used 3 cups of soy, and 1 cup of heavy cream)
--1/4 t salt
--2 t cinnamon
--1/4 cup brown sugar
--1/4 cup walnuts, or other desired nuts (optional. I did not use nuts this time.)

The Directions.

I used a 6 qt Smart-Pot Crock-Pot for this. I'd recommend a 5 or 6qt for this dish. If you have a smaller crockpot, scale back a bit. Maybe only use 1/2 a loaf of bread.

Grease the inside of your crockpot very well with butter, shortening, or cooking spray. Slice your bread into large slices (if it's already sliced, just dump it in) and place the bread into the crockpot.

In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, and vanilla together. Pour on top of the bread.

Cover and cook on low for 6-8 hours. This is done when the bread has soaked up all of the liquid and the egg has cooked (you can tell because you'll see bits of cooked egg stuck to the bread). The bread will expand---it's like one of those spongy foam things that come in the capsules and turn into a dinosaur. Very cool.

After 8 hours, I had a bit of liquid left in the crockpot, but the bread on top was browned nicely and the egg was done. I took the lid off and went hunting for the camera, and then checked email, and then watered the garden. 30 minutes had passed before I remembered that I had left the lid off of the crockpot, and that it was still plugged in. BUT! all the moisture was gone and the french toast was perfect.

Slow Cooker Sweet and Sour Chicken with Mango Lettuce Wraps



The Ingredients.

--1 1/2 lbs frozen, skinless breast pieces (I used 3 humongous breast halves)
--10 oz jar mango jam (I couldn't find mango, and used apricot-orange. It was great)
--3 T soy sauce (La Choy and Tamari wheat free are GF)
--1 T sesame oil
--2 chopped garlic cloves
--1 tsp. chili paste (usually found in the ethnic aisle, but you could use red chili flakes)
--1 inch peeled and grated fresh ginger (or 1 tsp ground)
--2 cucumbers, peeled, seeded, and diced
--1/2 red onion, chopped
--2 whole jalapeno peppers (do NOT cut, just toss in whole)
--1/2 tsp salt
--1/4 tsp black pepper

to add later:
--2 mangoes, peeled and chopped (if you can't find fresh mango, use frozen)
--romaine lettuce leaves
--2 limes
--2 T sesame seeds

The Directions.

I used a 6.5 quart eLume crockpot.

Put the frozen chicken in. Add the jam, soy sauce, sesame oil, and chili paste. Chop the garlic, onion, and cucumber. Add that too.
Add spices and ginger. Toss in the whole jalapeno peppers.

Cover and cook on low for 6-8 hours, or high for 4-5. The meat is done when it shreds easily with a fork.

Cut the mango now while the kitchen is already dirty and put it in a tupperware for later.

When fully cooked, shred the meat with two large forks, and serve 1/2 cup at a time on large romaine lettuce leaves. Add cubed mango, a squeeze of lime, and a sprinkle of sesame seeds.

Slow Cooker Rotisserie-Style Chicken



The Ingredients.

--1 whole chicken, skinned (4-5 pounds)
--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)

--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)

The Directions.

I used a 6 quart crockpot for a 5 pound bird. It fit nicely.

Skin the chicken and get rid of the neck and other stuff from the cavity. This takes a while, and is gross. Keep small children away so you don't freak out about salmonella. I skin whole chickens because I hate the idea of the chicken fat simmering all day in the crock---it also looks disgusting when the chicken is cooked because it's all slimy and icky.

I get it that I'm weird. If chicken skin makes you happy, then by all means, ignore me.

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.

If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Slow Cooker Lemon Chicken



The Ingredients:

--4 boneless, skinless chicken breast pieces or equivalent
--1/2 cup flour (or Pamela's)
--1 T kosher salt
--6 oz (1/2 can) frozen lemonade concentrate, thawed
--3 T brown sugar
--1 t balsamic vinegar
--3 T ketchup
--olive oil for browning chicken

The Directions:

--cut chicken into strips or largish chunks
--dredge in flour and salt, shake off excess
--brown chicken in a skillet with a bit of olive oil (you are not trying to cook the chicken--just give it some color and get the flour mixture to stick a bit)


--place into crockpot
--mix the rest of the ingredients in a separate bowl and pour over the top of chicken pieces
--cover and cook on high for 4 hours, low for 6-8


Serve over rice, drizzle with remaining sauce.


This tastes amazing all on it's own, but next time I might add a bit of red pepper flakes to the grown-up portions for a bit of a kick.

Slow Cooker Chicken and Brown Rice Casserole



--1 1/2 cups of brown rice
--1 1/2 cups chicken broth
--1 1/2 cups milk, divided (stick with 2% or lower in fat content. I used soy.)
--3/4 cup flour (I used Pamela's)
--1 small yellow onion, diced
--8 oz sliced mushrooms
--3-4 chicken breast halves or equivalent parts (1 used 3 huge frozen breast halves)
--1/2 tsp onion powder
--1/4 tsp black pepper
--1/4 tsp paprika

The Directions.

Use a 4-quart slow cooker.

You need to use the stove top for one part. This is tricky for me, because I always, always, always have things boil over. Which is why the canned soup in the Little Dipper is so exciting.

I did it again. And needed to be reminded by my 4-year-old that "bad words aren't nice, mommy." But I had JUST cleaned the stove top, and even ran the burner thingy-mabobs through the self-cleaning cycle of the oven last Thursday. So they were spotless.

Combine all of the chicken broth (1 1/2 cups) and 1/2 cup of milk in a sauce pan and heat over medium heat on the stove. In a separate bowl, whisk the remaining 1 cup of milk with 3/4 cup flour.
When the broth and milk have begun to boil, reduce heat, and slowly stir in the milk and flour mixture. When everything is fully incorporated, set the pot aside to cool.

Spray the inside of your crockpot with cooking spray.

Add the rice and seasonings to your crock. Chop up the onion, and add it with the mushrooms. Stir in your broth, flour, and milk mixture. The rice will turn a bit red from the paprika.

Lay the chicken pieces on top.

Cover and cook on high for 4 hours, or low for about 8. I cooked ours on high for 4, and let it stay warm for another 2.

When you take the lid off of the crockpot, stir the rice. If the rice is fully cooked and you have extra liquid, keep the lid off for about 15 minutes. The liquid will absorb quickly.