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Crockpot Chicken and Rice
Prep Time: 10 Minutes
Cook Time: 4 Hours
Total Time: 4 Hours, 10 Minutes
Servings: 6 Servings
2 boneless skinless chicken breasts, cut into 1-inch pieces
1/2 onion, chopped
1 teaspoon garlic, minced
1 teaspoon black pepper
1 teaspoon salt
3 cups chicken broth
1 (10.5 oz) can cream of chicken soup
1-1/2 cups brown rice*, uncooked
2 cups cheddar cheese, shredded
Place all the ingredients except for the cheddar cheese in the crock pot. Stir until everything is well combined.
Cover and cook on high for 3-1/2 – 4 hours until the chicken is cooked through and the rice has absorbed all the chicken broth.
When done, stir in the cheddar cheese. Cover and let sit 5-7 minutes for cheese to melt. Serve warm.
Brown rice works best for this recipe because it’s a bit heartier, so it can better handle the longer cooking time.
Calories 424kcal, Carbohydrates 42g, Protein 23g, Fat 18g, Saturated Fat 9g, Trans Fat 1g, Cholesterol 68mg, Sodium 1455mg, Potassium 442mg, Fiber 2g, Sugar 1g, Vitamin A 486IU, Vitamin C 10mg, Calcium 308mg, Iron 2mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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