Description
This creamy chicken and rice dish is perfect for a comforting meal.
Ingredients
Scale
- 1½ pounds chicken breast (boneless skinless cut into 1” pieces)
- 1 cup yellow onion (diced (about ½ medium sized onion))
- 3 cloves garlic (chopped)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- 1 (10 ounce) can cream of chicken soup
- 2 cups white rice (cooked)
- 2 cups cheddar cheese (shredded)
Instructions
- Spray a 5 qt or larger slow cooker with non-stick cooking spray.
- Place the chicken, onion, garlic, salt, pepper, chicken stock and cream of chicken soup into the slow cooker. Stir everything well to combine.
- Cover the slow cooker and cook on high for about 2-3 hours (or 4 hours on low) until the chicken is cooked through, reaching an internal temperature of 165 degrees F.
- Reduce the temperature to low and stir in the cooked white rice. Cover and cook for 15 minutes.
- Top with the cheddar cheese and cover for about 5-10 minutes until the cheese is melted and serve. Garnish with fresh chopped parsley if desired.
Notes
- For a creamier texture, add more chicken broth if needed.
- Fresh chopped parsley can enhance the flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg