I found this recipe on the Super Health Kids website and wanted to share. I love the ease of it, and have adapted the direction to so you can make it ahead, freeze, and then dump and dash while it cooks in either your Crock Pot or InstantPot.
I know my kids can be picky with veggies, but I can usually entice them with a creamy dish like this. Pair it with potatoes, rice, or riced cauliflower. I would also serve with a green salad to boost the veggie factor up a notch. Let me know what you think!
Chicken & Rice - Dump and Dash
The Directions are to freeze for later:
Heat oil in a small skillet over medium heat. While it heats, dice onion, mince garlic, and chop veggies. Rinse and drain rice.
Once the oil is hot saute onions for 3 minutes. Turn off heat and set aside.
Add onions, veggies, garlic, rice, and broth into the freezer bag. Place chicken on top, salt and pepper, then cover with cream of chicken soup and Worchestershire sauce. Place 8-10 small sprigs of thyme on top.
To make - Instant Pot:
Dump the bag into the Instant Pot. You may choose to thaw in fridge the night before, but it's not necessary.
Seal the Instant Pot, close the vent, and press "manual." Use the "pressure" button to toggle to high pressure, then set the time for 30 minutes (26 minutes if thawed).
Once the pot is done cooking, either let it sit for 15-20 minutes to naturally release pressure, or carefully open the vent (keep your hand out of the path of the steam) for about 2 minutes. Once pressure has released completely (the pin drops) the pot is safe to open.
Remove thyme sprigs (keeping leaves when possible). Stir pot to shred chicken and mix in any extra liquid. Serve warm.
To Make - CrockPot
Dump the bag into the CrockPot. You may choose to thaw in fridge the night before, but it's not necessary.
Cook on low for 6-8 hours or on high for 2-4 hours
Remove thyme sprigs (keeping leaves when possible). Stir pot to shred chicken and mix in any extra liquid. Serve warm..