Description
A rich, comforting one-pot meal combining tender chicken and fluffy rice in a creamy, cheesy sauce. Perfect for busy weeknights, this dump-and-go recipe requires minimal prep and uses your slow cooker to meld flavors into a delicious, family-friendly dish that tastes like a warm hug.
Ingredients
2 lbs boneless, skinless chicken breasts
1.5 cups long-grain white rice
2.5 cups chicken broth
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
Salt and pepper to taste
Optional: Frozen peas, corn, or diced bell peppers for veggies
Optional: Extra shredded cheese or sour cream for topping
Instructions
Add 2 lbs chicken breasts to crockpot
Add 1.5 cups uncooked rice, 2.5 cups chicken broth, 10.5 oz cream of mushroom soup, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, and season with salt and pepper
Submerge everything with 1.25 cups chicken broth
Cook on low for 7-8 hours or high for 3-4 hours until rice is tender
Stir in 1 cup shredded cheddar cheese until melted and creamy
If using optional veggies, add 20 minutes before the timer ends and stir
Top with extra cheese and sour cream if desired before serving
Notes
Pre-cooked chicken thighs or shredded rotisserie chicken can be used for added flavor
For a meat-free version, substitute cream of mushroom soup and vegetable broth, omitting chicken
Store leftovers in an airtight container for up to 3 days
- Prep Time: 10
- Cook Time: 210
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 5000mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg