Crockpot French Onion Chicken and Rice
Ingredients:
4 boneless, skinless chicken breasts
1 (10.5 oz) can French onion soup
1 (10.5 oz) can cream of chicken soup
1 cup long-grain white rice, uncooked
1 cup chicken broth
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 medium onion, sliced
2 cloves garlic, minced
1 tablespoon dried thyme
1 teaspoon dried rosemary
¼ teaspoon black pepper
¼ teaspoon salt
2 tablespoons olive oil
Directions:
Prepare the Chicken:
Season the chicken breasts with salt, pepper, thyme, and rosemary. Heat olive oil in a skillet over medium heat and sear the chicken breasts on both sides until golden brown (about 2-3 minutes per side). Transfer to the crockpot.
Prepare the Sauce:
In a mixing bowl, combine the French onion soup, cream of chicken soup, and chicken broth. Mix well and pour over the chicken in the crockpot.
Add Rice and Vegetables:
Stir in the uncooked rice, sliced onions, and minced garlic. Ensure that the rice is submerged in the liquid.
Cook:
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
Add Cheese:
About 30 minutes before serving, sprinkle the shredded mozzarella and cheddar cheese over the top. Cover and let it melt into the dish.
Serve:
Once the cheese is melted and bubbly, stir gently to combine. Serve hot, garnished with additional fresh herbs if desired.
Prep Time: 15 minutes | Cook Time: 6-7 hours on low or 3-4 hours on high | Total Time: 6-7 hours 15 minutes
Kcal: Approx. 450 per serving | Servings: 4-6 servings