Tried Crock Pot Chicken and Rice

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 can)
1 1/2 cup brown rice (uncooked)
2 cups cheddar cheese (shredded)
Instructions
Place the chicken, garlic, salt, pepper, onion, chicken broth, cream of chicken soup and brown rice in the crock pot. Stir to thoroughly combine all the ingredients.
Cover and cook on high for 3.5-4 hours until the rice has absorbed all the chicken broth in the crock pot.
Stir in the shredded cheese. Cover and allow the heat from the meal to melt the cheese (5-7 minutes).
Serve warm and enjoy!
Recipe Notes
I recommend brown rice for this recipe instead of white rice as it’s more hearty and able to handle the longer cook time from the crock pot. I do not recommend white rice for this recipe as it will likely turn too mushy.
If the mixture is too thick, gradually stir in more chicken broth at the end of the cook time until the meal is the consistency that you prefer (¼ cup at a time).
Refrigerate the leftovers in an air tight container for up to 5 days.

Tried Crock Pot Chicken and Rice

Recipe Card powered by WP Delicious

Kristy Cook

Food and Lifestyle Blogger

Hi, I'm Kristy Cook, A passionate food enthusiast and recipe creator. I love crafting delicious, healthy meals that are both nutritious and easy to prepare. My goal is to inspire you to embrace wholesome cooking in your everyday life, making it simple and enjoyable.

Rate this recipe

Your email address will not be published. Required fields are marked *

Add a question

Your email address will not be published. Required fields are marked *

Min

Share it on your social network