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Scroll Down to order and scroll further down for RECIPE.
DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
Chicken & Rice for 3-4
2 SPLIT CHICKEN BREASTS BONE-IN
2 CUPS SKIM MILK (OR CUP OF WHOLE MILK WITH CUP OF WATER)
1 10.5 OZ. CAN CREAM OF CHICKEN
1 CUP LONG GRAIN WHITE RICE
1/2 LARGE ONION SLICED
CROCKPOT LINER
1 TBSP. BIDIA POULTRY SEASONING
1 TSP. GROUND SAGE
2 TBSP. BUTTER
1/2 TSP. BLACK PEPPER
Put a crockpot liner in the slow cooker. Put your rice in the bottom of the pot. Place your chicken breasts breast down in the pot. In a large bowl mix together the milk, soup, sage, and poultry seasoning. Pour it over the chicken. Put in butter then sprinkle with black pepper. Cook on low for 4 hours or until chicken reaches 180 degrees Fahrenheit. Enjoy with sides of your choice. I typically serve young peas with it.