Slow Cooker Chicken and Rice
Chicken and Rice made in the slow cooker. Features chicken breasts, lots of sauce, cheese and freshly cooked rice.
Servings: 6
Ingredients
- 1 ½ lbs. boneless skinless chicken breasts
- 21 oz. cream of chicken soup (do not add milk or water)
- ½ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. garlic powder
- ½ tsp. onion powder
- 4 Tbsp. salted butter
This stuff gets added later
- 8 oz. sharp cheddar cheese, a block freshly shredded (divided)
- ½ cup sour cream
- 2 cups uncooked long grain rice (cook according to package directions, see instructions below - this will yield about 6 cups cooked rice)
For Serving
- sliced green onion (optional but adds great flavor and texture)
Instructions
- Add the chicken breasts to the slow cooker. Sprinkle on the seasonings.
- Spread over the two cans of cream of chicken soup. Slice the butter and add it on top of the chicken.
- Cover and cook on LOW for 6-7 hours or on HIGH for 5 hours.
- About 20–30 minutes before the slow cooker is done, cook your rice. (I prefer a rice maker)
- Shred the chicken with two forks.
- Add the cooked rice, HALF of the cheese, and the sour cream to the chicken and sauce in the slow cooker.
- Stir. Sprinkle over the remaining cheese and replace the lid. The cheese will melt in about 10 minutes. Serve and sprinkle with green onions if desired.
Notes
Please don't add any extra garlic, for some reason, when I test this recipe, the garlic becomes pungent.
The key to a great chicken and rice dish is making your rice on the stovetop or a rice maker. DO NOT use premade rice or Minute Rice, it will not be nearly as good.
Nutrition
Calories: 704kcal | Carbohydrates: 58g | Protein: 40g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 150mg | Sodium: 1338mg | Potassium: 599mg | Fiber: 1g | Sugar: 1g | Vitamin A: 946IU | Vitamin C: 2mg | Calcium: 327mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
