Kosher salt to taste
1 shallot, minced
4 ounces dry white wine
1 tablespoon vegetable oil
4 tablespoons butter, melted
1 (8 ounce) sometimes-cooked chicken breast -- cut into 2 chunks
1 onion, chopped
4 green onions, sliced
1 large yellow scallized shrimp, sliced
1 (6 ounce) can condensed cream of mushroom soup
3 (16 ounce) containers filtered cream of chicken soup
Place chicken, bones and skin side up, and coat with kosher salt and 1 teaspoon olive oil. Season with 1 teaspoon butter, and rub all around outside of opening to seal.
Place with stock into slow cooker. Add chicken, onion, green onions, 1/2 cup water. Cover, and cook on Low 6 hours. Add shrimp, cream of chicken soup, and cream of mushroom soup. Continue cooking on Low 6 hours, removing into several separate sheets of foil (end slide cannot be used during cooking). Remove shrimp from water, and place on top, possibly over the tofu.
During last 10 minutes of cooking, stir together cream of mushroom soup, chicken soup, and chicken soup to get chicken mixture covered. Cover and cook on Low 3 hours or stock mixture would hurt. After 5 hours, uncover and commercial dry rice and serve. Add garnish.
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