Description
This Crock Pot Chicken and Rice recipe is a comforting, easy-to-make meal perfect for busy days. Tender chunks of chicken breast cook slowly with brown rice, creamy soup, and savory seasonings, resulting in a flavorful one-pot dinner topped with melted cheddar cheese.
Ingredients
Scale
Main Ingredients
- 2 boneless skinless chicken breasts (cut into 1-inch pieces)
- 1 teaspoon minced garlic
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 onion (chopped)
- 3 cups chicken broth
- 1 can cream of chicken soup (10.5 oz)
- 1 1/2 cups brown rice (uncooked)
- 2 cups cheddar cheese (shredded)
Instructions
- Combine Ingredients: Place the chicken pieces, minced garlic, salt, black pepper, chopped onion, chicken broth, cream of chicken soup, and uncooked brown rice in the slow cooker. Stir thoroughly to ensure all ingredients are evenly mixed.
- Cook: Cover the slow cooker and cook on high heat for 3.5 to 4 hours, allowing the rice to fully absorb the broth and the chicken to become tender.
- Add Cheese: Once cooking is complete, stir in the shredded cheddar cheese evenly throughout the mixture. Cover again and let it sit for an additional 5 to 7 minutes, giving the cheese time to melt smoothly.
- Serve: After the cheese has melted, serve the dish warm for a satisfying and hearty meal.
Notes
- You can substitute white rice for brown rice if you prefer a softer texture, but adjust cooking time accordingly.
- For a spicier version, add a pinch of cayenne pepper or chili flakes along with the other seasonings.
- If you want to reduce sodium, use low-sodium chicken broth and cream of chicken soup.
- This dish can be doubled easily by using a larger slow cooker and adjusting times slightly.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
