Description
A comforting slow cooker chicken and rice recipe that’s easy to make and perfect for family gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen peas and carrots (optional)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese (optional, for topping)
Instructions
- Lightly grease the slow cooker with non-stick spray or use a liner for easy cleanup.
- Place the chicken pieces in the bottom of the slow cooker and season generously with onion powder, garlic powder, paprika, thyme, salt, and pepper.
- Sprinkle the diced onion and minced garlic over the chicken, and layer frozen peas and carrots on top if using.
- Evenly distribute the uncooked rice over the chicken.
- In a separate bowl, whisk together chicken broth and cream of chicken soup until smooth, then pour this mixture over the chicken and rice.
- Cover the slow cooker and cook on low for 5–6 hours or high for 3–4 hours.
- Once the timer goes off, confirm the chicken has reached an internal temperature of 165°F (74°C) and stir the rice to combine.
- For a cheesy twist, sprinkle cheddar cheese over the top during the last 5 minutes of cooking and cover until melted.
- Serve hot, garnished with fresh herbs or a drizzle of sour cream if desired.
Notes
Feel free to customize with different vegetables or spices to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg