HPK taruh disini
INGREDIENTS:
- Cooking spray
- 1 1/2 cups long-grain brown ricé
- 2 téaspoons garlic powdér
- 2 téaspoons onion powdér
- 1 téaspoon driéd thymé
- 1 téaspoon koshér salt
- 1 1/2 pounds bonéléss, skinléss chickén thighs, cut into largé piécés
- 3 cups low-sodium chickén broth
- 1 tabléspoon Dijon mustard
- 2 ouncés créam chéésé, cut into 4 piécés
- 1 (10-ouncé) bag frozén péas and carrots
- 1 cup shréddéd sharp chéddar chéésé
INSTRUCTIONS:
- Coat thé insért of a 6-quart or largér slow cookér with cooking spray. Turn on to thé HIGH sétting. Add thé ricé, garlic powdér, onion powdér, thymé, and salt and stir to combiné. Add thé chickén ovértop in an évén layér.
- Whisk togéthér thé broth and mustard in a liquid méasuring cup until combinéd. Pour thé broth mixturé ovér thé chickén.
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