Description
A comforting and easy Crock Pot Chicken and Rice recipe that combines tender chicken breasts, brown rice, and creamy chicken soup into a flavorful one-pot meal. This hearty dish is perfect for hands-off cooking and delivers cheesy, savory goodness with minimal effort.
Ingredients
Scale
Main Ingredients
- 2 chicken breasts
- 2 cloves minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chopped onion
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup uncooked brown rice
- 1 cup shredded cheddar cheese
Instructions
- Combine Ingredients: In the crock pot, add chicken broth, minced garlic, salt, pepper, chopped onion, cream of chicken soup, and uncooked brown rice. Stir well to combine all ingredients evenly.
- Cook: Cover the crock pot and cook on high for 3½ to 4 hours, or until the rice has absorbed all the broth and is tender, and the chicken is fully cooked through.
- Add Cheese: Once the rice and chicken are cooked, stir in shredded cheddar cheese until it melts and blends into the mixture.
- Let Cheese Melt: Cover the crock pot again and let the dish sit for a few more minutes so the cheese fully melts and the flavors meld together.
- Serve: Serve the chicken and rice warm for a delicious, comforting meal.
Notes
- Use low-sodium chicken broth to control salt levels if preferred.
- Swapping brown rice for white rice will reduce cooking time but change texture and flavor.
- For added veggies, consider adding diced carrots or peas during the initial step.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently in the microwave or stovetop.
