Description

This Crock Pot Chicken and Rice recipe is creamy, flavorful, and the ultimate comfort food. Tender chicken breasts, seasoned and slow-cooked with rice, veggies, and a creamy sauce make this a family-friendly dinner with minimal prep.

Ingredients

1 1/2 lbs boneless, skinless chicken breasts (about 3-4 breasts)
1 cup long grain white rice (uncooked)
2 1/2 cups low-sodium chicken broth
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup (or use a second can of cream of chicken)
1 small onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas and carrots mix
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup shredded cheddar cheese (optional)
Fresh parsley, chopped (for garnish)

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Instructions

Spray the inside of your Crock Pot with nonstick cooking spray.
Add the uncooked rice, chopped onion, garlic, peas and carrots, chicken broth, both soups, salt, pepper, garlic powder, and onion powder. Stir to combine.
Nestle the chicken breasts into the mixture, making sure they’re mostly covered.
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is cooked through and the rice is tender.
Remove the chicken, shred it with two forks, then stir it back into the Crock Pot.
Add the shredded cheddar cheese (if using) and stir until melted and creamy.
Taste and adjust seasoning if needed. Garnish with fresh parsley and serve warm.

Notes

For extra flavor, use seasoned or grilled chicken.
Swap peas and carrots with broccoli or corn if desired.
Brown rice is not recommended in this recipe as it takes longer to cook.
If the mixture is too thick after cooking, stir in a bit of warm broth or milk.

Nutrition

Serving Size: 1 portion (about 1.5 cups)
Calories: 410
Sugar: 3g
Sodium: 780mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 30g
Cholesterol: 85mg