Description
This comforting Crock Pot Chicken and Rice recipe combines tender chicken breasts, flavorful minced garlic, and savory cream of chicken soup with wholesome brown rice, all slow-cooked to perfection in a crock pot. Topped with melted shredded cheddar cheese, this easy-to-make, one-pot meal is perfect for busy weeknights and serves a crowd with minimal cleanup.
Ingredients
Scale
Chicken and Rice Mixture
- 2 chicken breasts
- 2 cloves minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chopped onion
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup uncooked brown rice
Topping
- 1 cup shredded cheddar cheese
Instructions
- Combine Ingredients: In the crock pot, add the chicken broth, minced garlic, salt, pepper, chopped onion, cream of chicken soup, and uncooked brown rice. Place the chicken breasts on top of the mixture.
- Mix Thoroughly: Stir the ingredients gently to combine everything evenly, ensuring the rice is submerged.
- Cook: Cover the crock pot with the lid and cook on high for 3½ to 4 hours, or until the rice has absorbed all the broth and is tender, and chicken is cooked through.
- Add Cheese: Remove the chicken breasts and shred or slice them as desired, then return them to the crock pot. Stir in the shredded cheddar cheese until well incorporated.
- Melt Cheese: Cover the crock pot again and let sit for a few minutes to allow the cheese to melt fully into the dish.
- Serve: Serve the dish warm and enjoy your hearty, flavorful meal!
Notes
- For extra flavor, season the chicken breasts with additional herbs like thyme or paprika before cooking.
- Using low-sodium chicken broth can help control the salt content.
- Feel free to substitute brown rice with white rice; adjust cooking time accordingly.
- Adding vegetables such as peas, carrots, or bell peppers can boost nutrition and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
