Description
Hearty chicken and rice simmers deliciously in this classic crockpot recipe from Southern kitchens. Creamy cheese and tender chicken create a comforting meal that will satisfy hungry diners at your table.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts
Grains and Base:
- 1 cup long-grain white rice (uncooked)
Dairy and Cheese:
- 2 cups shredded cheddar cheese
- 1 cup milk
Soups and Broth:
- 1 can (10.5 ounces/298 grams) condensed cream of chicken soup
- 1 can (10.5 ounces/298 grams) condensed cream of mushroom soup
- 2 cups chicken broth
Vegetables and Aromatics:
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup frozen peas and carrots (optional)
Herbs and Seasonings:
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
Garnish:
- Fresh parsley
Instructions
- Arrange raw chicken breasts in a single layer at the bottom of the slow cooker, ensuring they are evenly spaced.
- Pour uncooked rice over the chicken, creating a uniform layer.
- Gently combine cream of chicken soup, cream of mushroom soup, chicken broth, and milk in the slow cooker, ensuring thorough mixing.
- Sprinkle shredded cheddar cheese evenly across the surface, followed by diced onion and minced garlic.
- Season the mixture with salt, black pepper, paprika, thyme, and parsley, distributing the spices uniformly.
- If desired, scatter frozen peas and carrots across the top of the ingredients.
- Secure the lid and cook on low temperature for 6-8 hours or on high for 3-4 hours until chicken is fully cooked and rice reaches tender consistency.
- Once cooking is complete, gently stir the contents to blend flavors and ensure even distribution of cheese and seasonings.
- Garnish with freshly chopped parsley before serving for added visual appeal and herbal freshness.
Notes
- Use boneless, skinless chicken breasts for even cooking and easier shredding.
- Replace chicken with tofu or plant-based protein for a vegetarian version that maintains creamy texture.
- Reduce sodium by using low-sodium broths and soups to control salt content.
- Customize spice levels by adjusting black pepper and adding red pepper flakes for extra kick.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on Low) or 4 hours (on High)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 870 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 95 mg