Description
This is a simple, creamy, and delicious dump-and-go Crockpot chicken and rice recipe.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Pour in rice, cream of chicken soup, cream of mushroom soup, and chicken broth.
- Stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and rice is tender.
- Shred the chicken with two forks.
- Stir in milk, garlic powder, and pepper.
- Serve hot.
Notes
- You can add vegetables like carrots, celery, or peas.
- For extra creaminess, stir in a dollop of sour cream or cream cheese at the end.
- Adjust the cooking time based on your slow cooker.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg