Looking for an easy, comforting dinner that practically cooks itself? This Crock Pot Chicken and Rice recipe combines tender chicken, creamy soup, and cheesy rice for a delicious, hands-off meal your whole family will love.
2 boneless, skinless chicken breasts (cut into 1-inch pieces)
1 teaspoon minced garlic
1 teaspoon black pepper
1 teaspoon salt
½ onion (chopped)
3 cups chicken broth
1 can (10.5 oz) cream of chicken soup
1 ½ cups brown rice (uncooked)
2 cups shredded cheddar cheese
Instructions:
Combine Ingredients:
In the Crockpot, combine chicken, garlic, salt, pepper, onion, chicken broth, cream of chicken soup, and brown rice.
Stir everything together to ensure it is evenly mixed.
Cook:
Cover and cook on high for 3.5 to 4 hours, or until the rice has absorbed the chicken broth and is fully cooked.
Add Cheese:
Once cooking is complete, stir in the shredded cheddar cheese.
Cover again and let it sit for 5-7 minutes to allow the cheese to melt from the heat.
Serve:
Serve warm and enjoy!
Recipe Notes
Brown Rice: It's best to use brown rice in this recipe rather than white rice because it holds up better during the longer cook time in the Crockpot. White rice may turn out too mushy.
Consistency: If the dish is too thick for your liking, stir in additional chicken broth at the end of the cook time, adding ¼ cup at a time until you reach your desired consistency.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 5 days.