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