Description
A comforting and creamy Crockpot Chicken and Rice recipe that is perfect for a hassle-free dinner. Tender chicken, rice, and vegetables cooked in a flavorful sauce, topped with melted cheese – a delicious family-friendly meal.
Ingredients
Scale
Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup long-grain white rice (uncooked)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups low-sodium chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas and carrots
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Spray the crockpot: Coat the inside of the crockpot with nonstick cooking spray.
- Add rice: Place uncooked rice in the bottom of the crockpot.
- Mix soup: In a bowl, combine cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and pepper. Pour half over the rice and mix.
- Layer ingredients: Add onion, frozen vegetables, then chicken on top. Pour remaining soup mixture over the chicken.
- Cook: Cover and cook on low for 5–6 hours or high for 2 1/2–3 hours until chicken is cooked and rice is tender.
- Shred chicken: Shred chicken, mix back into rice with cheese until melted.
- Garnish: Optionally, garnish with fresh parsley before serving.
Notes
- You can substitute cream of celery for cream of mushroom soup.
- Avoid using brown rice due to longer cooking time.
- Enhance flavor with hot sauce or smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 3g
- Sodium: 790mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
