Description
This comforting Crock Pot Chicken and Rice recipe combines tender chicken breasts, brown rice, and a creamy mixture of chicken broth and soup, slow-cooked to perfection. Topped with melted cheddar cheese, it’s an easy, hearty meal perfect for busy days.
Ingredients
Chicken and Rice Mixture
- 2 boneless skinless chicken breasts, cut into 1 inch pieces
- 1 teaspoon minced garlic
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 onion, chopped
- 3 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 1/2 cups uncooked brown rice
Topping
- 2 cups shredded cheddar cheese
Instructions
- Prepare Ingredients: Cut the chicken breasts into 1-inch pieces, chop the onion, and gather all other ingredients.
- Combine Ingredients in Crock Pot: Place the chicken pieces, minced garlic, salt, black pepper, chopped onion, chicken broth, cream of chicken soup, and uncooked brown rice into the crock pot. Stir well to thoroughly combine everything.
- Cook: Cover the crock pot and cook on high for 3½ to 4 hours. The rice should absorb all the chicken broth and become tender.
- Add Cheese: Stir in the shredded cheddar cheese. Cover the crock pot again and let the residual heat melt the cheese for 5 to 7 minutes.
- Serve: Once the cheese is melted and gooey, serve the dish warm and enjoy this hearty crock pot meal.
Notes
- Brown rice takes longer to cook than white rice, so precise cooking times matter.
- If you prefer a thicker consistency, reduce the chicken broth slightly.
- For extra flavor, you can sauté the onions and garlic before adding to the crock pot.
- Leftovers can be refrigerated for up to 3 days and reheated well.
- Ensure the chicken is cooked through to an internal temperature of 165°F for safety.
