Cheesy Crock Pot Chicken and Rice Recipe
Ingredients:
4 boneless, skinless chicken breasts (or thighs)
2 cups long-grain white rice, uncooked
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup chicken broth
1 cup shredded cheddar cheese (plus extra for topping)
1/2 cup sour cream (optional for extra creaminess)
1 small onion, finely chopped (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Instructions:
1. Prepare the Chicken:
Season the chicken breasts (or thighs) with salt, pepper, garlic powder, and onion powder.
Place the chicken in the bottom of the slow cooker.
2. Add Rice and Liquids:
Pour the uncooked rice around the chicken in the slow cooker.
Add the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir gently to combine.
If using, add the chopped onion and sour cream at this stage for extra flavor and creaminess.
3. Cook:
Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through (internal temperature should reach 165°F) and the rice is tender.
4. Shred the Chicken:
Once the chicken is cooked, shred it directly in the slow cooker using two forks. Mix the shredded chicken with the rice and sauce to combine.
5. Add Cheese:
Stir in the shredded cheddar cheese until it melts and makes the dish creamy. Add extra cheese on top if desired and let it melt.
6. Serve:
Serve the cheesy chicken and rice hot, garnished with fresh parsley if desired.