Cheesy Crock Pot Chicken and Rice
Ingredients:
4 boneless, skinless chicken breasts
1 cup uncooked long-grain white rice
2 cups chicken broth
1 cup shredded cheddar cheese
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1 small onion (chopped)
1 tsp garlic powder
1 tsp onion powder
Salt and pepper (to taste)
1 cup frozen peas and carrots (optional)
2 tbsp butter
Directions:
Prepare the Crock Pot: Grease the inside of your crock pot with butter or non-stick spray.
Layer the Ingredients: Place the chicken breasts at the bottom of the crock pot. Season them with salt, pepper, garlic powder, and onion powder. Add the uncooked rice on top of the chicken.
Mix Wet Ingredients: In a separate bowl, mix together the chicken broth, cream of chicken soup, and sour cream. Pour this mixture over the chicken and rice.
Cook: Set the crock pot to low and cook for 4-5 hours. About 30 minutes before serving, shred the chicken breasts inside the crock pot and stir the mixture to evenly distribute the rice and sauce.
Add Cheese and Veggies: Stir in the shredded cheddar cheese and frozen peas and carrots (if using). Continue cooking on low for an additional 30 minutes until the cheese is melted and the veggies are tender.
Serve: Spoon the cheesy chicken and rice into bowls or plates. Garnish with extra cheese or fresh parsley if desired.
Prep Time: 10 minutes | Cook Time: 5 hours | Total Time: 5 hours 10 minutes
Kcal: 350 kcal | Servings: 4