Slow Cooker Parmesan Chicken and Rice
Ingredients:
For the Chicken and Rice:
4 boneless, skinless chicken breasts
1 ½ cups long-grain white rice
4 cups chicken broth (low-sodium preferred)
1 cup grated Parmesan cheese
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
½ tsp onion powder
½ tsp garlic powder
1 tsp salt
½ tsp black pepper
2 tbsp butter (optional)
Fresh parsley, chopped (for garnish)
For the Creamy Sauce:
1 cup heavy cream
½ cup grated Parmesan cheese
2 tbsp unsalted butter
1 tbsp all-purpose flour (optional, for thickening)
¼ tsp black pepper
¼ tsp salt
½ cup shredded mozzarella cheese (optional, for extra cheesiness)
Directions:
Prepare the Slow Cooker:
Lightly grease the bottom and sides of your slow cooker insert with cooking spray or a little olive oil.
Add Rice and Seasoning:
Place the uncooked rice at the bottom of the slow cooker. Add the chicken broth, chopped onion, garlic, basil, oregano, onion powder, garlic powder, salt, and pepper. Stir to combine.
Place the Chicken:
Season the chicken breasts with a pinch of salt and pepper, then place them on top of the rice mixture. You don’t need to stir the chicken in. Just let it sit on top of the rice.
Slow Cook:
Cover the slow cooker and cook on low for 4-6 hours, or until the chicken is cooked through (internal temperature of 165°F) and the rice is tender. The rice will absorb most of the liquid during the cooking process.
Make the Creamy Sauce:
About 30 minutes before serving, melt butter in a small saucepan over medium heat. Add heavy cream and bring it to a simmer. Stir in the grated Parmesan cheese and continue stirring until it melts into a smooth sauce. If you’d like a thicker sauce, whisk in the flour and cook for another minute. Season with salt and pepper to taste.
If using mozzarella cheese, stir it in at this point and cook until melted.
Finish and Serve:
Once the chicken is done, shred it directly in the slow cooker using two forks or leave it whole. Stir the rice and chicken together, then pour the creamy Parmesan sauce over the top, stirring to combine.
Sprinkle fresh parsley over the top for garnish.
Serve Hot:
Spoon the creamy Parmesan chicken and rice onto plates and serve with a side of vegetables or a crisp salad.
Prep Time: 10 minutes | Cook Time: 4-6 hours (on low)
Total Time: 4 hours 10 minutes to 6 hours 10 minutes
Kcal: Approx. 450-500 per serving | Servings: 4