Made this the other night and was really impressed. I left out the rice and the carrots and added jalepenos and extra celery. I also used a whole can of salmon (14.75 oz.)



  • 12 ounces alaskan salmon, drained and flaked (canned or pouch)
  • 3 ounces chopped onions
  • 6 ounces chopped celery
  • 4 -5 ounces shoestring carrots
  • 3 cups fat-free chicken broth
  • 8 ounces fat free cream cheese, cubed
  • 1/4 cup brown rice
  • 1 tablespoon dill weed
  • 1 teaspoon salt (optional)
  • 1/4 cup water


Directions:



  1. 1
    In slow cooker, combine onion, celery, carrots, chicken broth, and rice.
  2. 2
    Cook for about 4-5 hours on LOW.
  3. 3
    When the vegetables are soft to your preference, turn the slow cooker to high, add the cream cheese, and stir until melted.
  4. 4
    Add the salmon, spices, and ¼ cup water. Stir. Cook about 10-20 more minutes on high, stirring occasionally.


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Ingredients



    • 12 ounces alaskan salmon, drained and flaked ( canned or pouch)
    • 3 ounces chopped onions
    • 6 ounces chopped celery
    • 4 -5 ounces shoestring carrots
    • 3 cups fat-free chicken broth
    • 8 ounces fat free cream cheese, cubed
    • 1/4 cup brown rice
    • 1 tablespoon dill weed
    • 1 teaspoon salt (optional)
    • 1/4 cup water


Directions


  1. In slow cooker, combine onion, celery, carrots, chicken broth, and rice.
  2. Cook for about 4-5 hours on LOW.
  3. When the vegetables are soft to your preference, turn the slow cooker to high, add the cream cheese, and stir until melted.
  4. Add the salmon, spices, and ¼ cup water. Stir. Cook about 10-20 more minutes on high, stirring occasionally.