Description
This Slow Cooker Cheesy Chicken and Rice is a creamy, comforting dish made with tender chicken, fluffy rice, and melted cheddar cheese, perfect for a busy weeknight dinner.
Ingredients
- 2 pounds of chicken breasts or thighs (boneless and skinless)
- 1 cup long grain white rice, uncooked
- 1 can (10.5 oz) of cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup milk
Instructions
- Place the chicken breasts or thighs at the bottom of the slow cooker.
- In a separate bowl, mix together the uncooked rice, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and black pepper. Stir until combined.
- Pour the rice mixture over the chicken in the slow cooker.
- Cover and cook on low for 4 to 6 hours or until the chicken is cooked through and the rice is tender.
- Shred the chicken using two forks, then stir in the shredded cheddar cheese and milk. Mix until everything is well combined and the cheese is melted.
- Cover again and let it sit for a few minutes to allow the cheese to fully melt into the dish.
Notes
- Add frozen peas, corn, carrots, or bell peppers for extra vegetables.
- Try different cheeses like Monterey Jack or mozzarella for variety.
- Add cayenne pepper or jalapeño for a spicy kick.
- Stores well for up to 3 days in the fridge or 2 months in the freezer.
- Reheat with a splash of milk to maintain creaminess.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
