Description
A simple recipe for tender chicken and rice cooked together in a slow cooker.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup uncooked white rice
- 1 (10.5 ounce) can cream of chicken soup
- 1 (10.5 ounce) can cream of mushroom soup
- 1 cup water
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place chicken breasts in the bottom of a slow cooker.
- In a separate bowl, mix together the cream of chicken soup, cream of mushroom soup, water, onion powder, salt, and pepper.
- Pour the soup mixture evenly over the chicken.
- Sprinkle the uncooked rice over the top of the liquid mixture. Do not stir.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
- Once cooked, shred the chicken using two forks directly in the slow cooker. Stir the shredded chicken into the rice mixture until combined.
- Serve hot.
Notes
- You can substitute chicken broth for the water for extra flavor.
- For a richer taste, add 1/2 cup of shredded cheddar cheese during the last 15 minutes of cooking.
- Prep Time: 10 min
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 850
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 38
- Cholesterol: 95
Keywords: crock pot, slow cooker, chicken and rice, easy dinner, comfort food