Print
Description
A simple and comforting creamy chicken and rice recipe made in the slow cooker. This one-pot meal is perfect for busy weeknights.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup uncooked white rice
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1.5 cups chicken broth
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Place chicken breasts in the bottom of your slow cooker.
- In a bowl, mix together the cream of chicken soup, cream of mushroom soup, and chicken broth.
- Pour the soup mixture over the chicken.
- Season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- Remove chicken from the slow cooker and shred it. Return the shredded chicken to the slow cooker.
- Stir in the uncooked rice and cheddar cheese.
- Cover and cook on high for another 30-45 minutes, or until rice is tender and the cheese is melted.
- Stir before serving.
Notes
- For a thicker consistency, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) in the last 30 minutes of cooking.
- Feel free to add vegetables like peas or carrots in the last hour of cooking.
- Adjust seasonings as needed.
- Prep Time: 10 minutes
- Cook Time: 3-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: crockpot chicken, slow cooker chicken, creamy chicken, chicken and rice, one pot meal, comfort food, easy dinner, meal prep