Cheesy CrockPot Chicken and Rice
A delightful and comforting dish, perfect for busy weekdays or cozy weekends, combining tender chicken, creamy soup, and cheesy goodness cooked in a slow cooker.
Ingredients
Main Ingredients
- 2 cups chicken, diced Ensure chicken is diced into uniform pieces for even cooking.
- 1 cup rice (white or brown) Choose rice based on preference; brown rice requires longer cooking time.
- 1 can cream of chicken soup Can be substituted with cream of mushroom or homemade sauce.
- 1 cup chicken broth Adjust for creaminess when reheating leftovers.
- 1 cup shredded cheese (cheddar) Feel free to mix different cheeses for unique flavor.
Seasonings
- 1 teaspoon garlic powder Adjust to taste.
- 1 teaspoon onion powder Adjust to taste.
- to taste Salt and pepper Season to your preference.
Instructions
Preparation
- Prepare your slow cooker; a 6-quart size works well for this recipe.
- Layer 2 cups of diced chicken at the bottom of the slow cooker.
- Sprinkle 1 cup of uncooked rice over the chicken.
- In a bowl, mix 1 can of cream of chicken soup with 1 cup of chicken broth.
- Pour the soup and broth mixture over the chicken and rice.
- Season with garlic powder, onion powder, salt, and pepper.
- Cover the slow cooker with the lid.
Cooking
- Set the slow cooker to cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- 30 minutes before serving, stir in the shredded cheese.
- Once cooking is complete, stir everything together and serve warm.
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Notes
Consider garnishing with extra cheese or fresh herbs when serving. Leftovers can be stored in airtight containers for 3 to 4 days in the refrigerator and can be frozen for longer storage. When reheating, add a splash of chicken broth or milk for creaminess.