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Slow Cooker Chicken and Rice

This easy and filling slow cooker chicken and rice recipe combines simple ingredients for a creamy, comforting dish everyone loves.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups rice Use long-grain rice for best texture.
  • 4 pieces boneless, skinless chicken breasts Chicken thighs can also be used.
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 cup shredded cheese Cheddar, Monterey Jack, or pepper jack are great options.
  • 1 piece onion, chopped
  • 1 teaspoon garlic powder
  • to taste salt and pepper

Method
 

Preparation
  1. Spray or lightly oil the inside of the slow cooker to prevent sticking.
  2. In the slow cooker, combine rice, cream of chicken soup, chicken broth, chopped onion, garlic powder, salt, and pepper.
  3. Place the chicken breasts on top of the rice mixture.
Cooking
  1. Cover and cook on low for 4-6 hours, until the chicken is cooked through and the rice is tender.
  2. Remove the lid and shred the chicken with two forks directly in the slow cooker.
  3. Mix the shredded chicken into the rice and stir in shredded cheese until melted and creamy.
Serving
  1. Serve warm, optionally with a green side salad, steamed vegetables, or bread.
  2. Top with extra cheese, chopped parsley, or a squeeze of lemon for brightness.

Notes

Let the dish cool to room temperature and store in airtight containers in the fridge for 3-4 days, or freeze in freezer-safe containers for up to 2 months.