28 minutes to prepare slow cooker chicken with brown rice quinoa and vegetables

28 minutes to prepare slow cooker chicken with brown rice quinoa and vegetables

2:21 to 2:49 am

3 whole bone in chicken breasts
sprinkled with Tabasco salt and garlic power

1 1/2 cups brown rice
1 cup quinoa

1 tsp garlic powder
2 tsp curry powder
3 tsp parsley flakes
1/2 tsp coarse black pepper

1/2 large onion chopped
1/2 orange bell pepper chopped
1/2 green bell pepper chopped
2 cloves fresh garlic minced

1 can Campbell's golden mushroom soup
1 can Campbell's cream of chicken soup
6 cups water
1/2 cup frozen corn kernels
1/2 cup frozen okra
1 cup frozen broccoli

Dumped rice and quinoa in slow cooker. Mixed 3/4 of each can of soup
with 4 cups water. Stirred this soup and water into rice/quinoa.

Rinsed off chicken breasts. Sprinkled Tabasco salt and garlic powder on both
sides of chicken and placed over rice/quinoa mix.

Mixed 1/4 can of mushroom and cream of chicken soup into 2 cups water.
Added parsley, curry powder, more garlic powder, Tabasco salt to this mix.

Dumped onion, orange and green bell pepper, garlic on top of chicken.
Dumped frozen corn, okra and broccoli over chicken.
Dumped the 1/4 can of mushroom and cream of chicken and water mix over chicken.

Turned slow cooker on the low setting.
It should be done around 9 to 11 am.