Slow cooker chicken fried rice
Ingredients (serves 2):
2 cups cooked rice
2 thawed chicken breasts
1 cup frozen or fresh vegetables (I used asparagus and carrots)
1/2 diced yellow onion
3 tbsp butter
2 tbsp soy sauce
2 tsp Worcestershire sauce
1/2 tsp black pepper
1/2 tsp salt
1 egg
1. Cut the fat off the chicken, and add all ingredients to the slow cooker, and stir. Cook on high for 3 hours.
2. At some point during cooking, shred the chicken. I like to shred chicken when it's already cooking as opposed to when it's cold because the tenderness makes it easier. Just be careful not to burn yourself.
No comments:
Post a Comment