Directions
- Heat olive oil in a large stock pot or Dutch oven over medium-high heat and sauté onion, carrot and celery for 8-10 minutes, or until softened.
- Season with salt and pepper, Italian seasoning, ranch seasoning and paprika.
- Add garlic and cook for another 1-2 minutes, or until fragrant, then stir in chicken broth and condensed soup.
- Stir in chicken and rice, then bring to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes, or until rice is fully cooked.
- Add bacon bits, then taste and adjust seasoning, if desired. Serve hot.
Superb! We like to call this dish ‘Queen of the Slow Cooker’ as you feel like royalty eating it
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