Description
A simple and cozy slow cooker recipe for chicken and rice, perfect for weeknight dinners.
Ingredients
Scale
- 1.5 to 2 pounds boneless skinless chicken breasts or thighs
- 1.5 cups long grain white rice (uncooked)
- 1 small onion, diced (optional)
- 2 to 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 3 cups low sodium chicken broth
- 1 can cream of chicken soup (10.5 oz)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 2 tablespoons butter
- Optional add-ins: frozen peas, diced carrots, chopped spinach
Instructions
- Lightly grease the inside of your slow cooker.
- Add the chicken to the bottom and sprinkle on salt, pepper, paprika, and parsley. Add onion and garlic if using.
- Whisk together the chicken broth and cream of chicken soup until smooth. Pour it over the chicken and dot with butter.
- Cook on LOW for about 3 to 4 hours (or HIGH for 2 to 2.5 hours), until the chicken is cooked through and easy to shred.
- Pull the chicken out and shred it with two forks.
- Stir the uncooked rice into the slow cooker, then stir the shredded chicken back in.
- Cook on HIGH for 25 to 40 minutes, stirring once halfway through.
- If desired, add frozen peas for the last 10 minutes.
Notes
Rice can soak up liquid, store in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg