4 medium boneless chicken breasts
16 ounce family size package Vigo Saffron Yellow Rice mix
5 cups chicken broth
1 medium onion
2 large bay leaves
1 teaspoon salt
½ teaspoon pepper
Place the chicken, onion, bay leaves and pepper in a 6 quart crock pot
Pour 4 cups chicken broth over the chicken
Cook for 3-4 hours on high or until the chicken is cooked through
Remove chicken from crock pot and break apart into large chunks
Remove the onion and bay leaves from the crock pot and discard
Return the chicken to the crock pot
Add the yellow rice to the crock pot and stir
Cook for an additional hour or until the rice is tender
Thoughts
I love Chicken And Yellow Rice and so does my family. I think I’ve only made it in a Crockpot once before, and in the oven once. Both are ways to make it when you are too busy to spend much time on the chicken. It was good but not as good as the way I’ve made it since I started cooking.
My family and I think the recipe that tastes the best is the one I’ve been making for over 40 years, using bone in/skin on whole chicken leg quarters. It’s more steps and time but tastes so much better and definitely worth the extra time if you have it.