— 3 large chicken breasts
— 1 stick (1/2 cup) butter
— 4 cups chicken broth
— 1 can cream of celery soup
— 1 teaspoon salt
— 1 teaspoon pepper
— 1 teaspoon garlic powder
— 1/2 teaspoon onion powder
— 1/2 teaspoon paprika
— 2 cups long grain rice, uncooked
Spray the inside of a crock pot with cooking spray, then place chicken in the bottom.
Cut butter into 6-8 pieces, then arrange on top of chicken.
Combine broth, soup, salt and remaining seasoning in a mixing bowl, then stir until smooth. Pour over chicken.
Cook on High for 3 hours or Low for 6 hours.
If chicken was cooked on Low, increase temperature to High. Keep the crock pot covered at all times to keep heat in. The rice cooks best when starting with HOT liquids.
Remove chicken from crock pot, then shred with two forks. Add chicken and uncooked rice to crock pot, then cook on High for 45 minutes.
Using a fork, stir rice, scraping the bottom and sides of the crock pot, once every 15 minutes. DO NOT over-stir the rice, or it will break down and become gummy. Do not open the crock pot more than necessary.
Check the rice after 45 minutes. My crock pot will cook rice in 45 minutes, but all crock pots are different. Continue cooking for 15-20 minutes longer if needed until rice is tender.
When ready to serve, stir once more with fork to fluff the rice. Serve with hot sauce if desired.