Source: Fix it and Forget it Lightly
I have to say that after (thoroughly) reading the ingredients and directions from this recipe, both Rick and I were a little skeptical. First off, it called for the chicken to be cooked first, which seemed odd to me because the crockpot can cook chicken just fine. Second, the recipe didn’t specify if the shrimp should be cooked first or not (but we assumed it did).
It turned out decent, though. The chicken was fine. The shrimp, however, didn’t fare so well. It shrunk and dried up and the texture was off. It didn’t taste bad, but if I made the dish again, I would probably leave it out completely, or just add it at the end so it didn’t simmer all day with the rest of the ingredients.
1 1/4 cups uncooked brown rice
2 tbsp. butter, melted
3 cups chicken broth
1 cup water
2 chicken breasts, cooked and cut up
2 4 oz. cans sliced mushrooms, drained
1/3 cup soy sauce
12 oz. pkg. frozen shrimp
about 8 green onions, chopped
Add rice to bottom of crockpot and thoroughly mix with the melted butter. Then mix in the rest of the ingredients. Cook on low for 6-8 hours.