Slow Cooker Chicken Rice (Printable Version)
Tender chicken slow-cooked with creamy broth, garlic, and cheddar cheese over rice for a hearty meal.
# What You'll Need:
→ Protein
01 -
1.5 pounds boneless, skinless chicken breast, cut into 1-inch pieces
→ Vegetables & Aromatics
02 -
1 cup yellow onion, diced (approximately half a medium onion)
03 -
3 cloves garlic, minced
→ Seasonings
04 -
1 teaspoon kosher salt
05 -
0.5 teaspoon ground black pepper
→ Liquids
06 -
1 cup chicken broth
07 -
1 can (10.5 ounces) cream of chicken soup
→ Carbohydrates
08 -
2 cups cooked white rice
→ Dairy
09 -
2 cups shredded cheddar cheese
# Step-by-Step Guide:
01 -
Coat a 5.5-quart or larger slow cooker with non-stick cooking spray to prevent sticking.
02 -
In the slow cooker, add chicken pieces, diced onion, minced garlic, kosher salt, black pepper, chicken broth, and cream of chicken soup. Stir thoroughly to combine all components evenly.
03 -
Cover and cook on high heat for 2.5 to 3 hours or on low heat for 4.5 to 5 hours, until the chicken reaches an internal temperature of 165°F and is fully cooked.
04 -
Reduce slow cooker to low temperature, stir in cooked white rice, re-cover and cook for an additional 15 minutes. Then sprinkle shredded cheddar cheese evenly over the top, cover again, and cook for 5 to 10 minutes until cheese is completely melted.
05 -
Serve hot directly from the slow cooker. Optionally garnish with freshly chopped parsley for added color and flavor.
# Additional Notes:
01 -
Ensure chicken is cooked thoroughly by verifying internal temperature reaches 165°F for food safety.