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Chicken And Rice In The Crockpot Recipe

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Crock Pot Chicken and Rice Flour On My Face
Crock Pot Chicken and Rice Flour On My Face from flouronmyface.com

Description

Chicken and rice in the crockpot is a classic recipe that is perfect for busy weeknights. The dish is incredibly easy to make, and it only requires a few ingredients that you probably already have in your pantry. The slow cooker does all the work, so you can enjoy a delicious meal without spending a lot of time in the kitchen.

Prep Time

The prep time for this recipe is minimal. You will need about 10 minutes to prepare the ingredients and get everything into the crockpot.

Cook Time

The cook time for this recipe is 4-6 hours on low heat, or 2-3 hours on high heat.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 cup uncooked white rice
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper to taste

Equipment

  • Slow cooker
  • Measuring cups and spoons
  • Large mixing bowl

Method

  1. Begin by placing the uncooked rice in the bottom of the slow cooker.
  2. In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, water, garlic powder, onion powder, paprika, salt, and pepper.
  3. Pour the soup mixture over the rice in the slow cooker.
  4. Place the chicken breasts on top of the soup and rice mixture.
  5. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.
  6. After the cook time has elapsed, carefully remove the chicken from the slow cooker and shred it using two forks.
  7. Return the shredded chicken to the slow cooker and stir it into the rice and soup mixture.
  8. Cover the slow cooker and cook on high for an additional 30 minutes, or until the rice is cooked through and the liquid has been absorbed.
  9. Once the rice is cooked, turn off the slow cooker and let the dish rest for about 5 minutes before serving.
  10. Serve the chicken and rice hot, garnished with fresh parsley or chopped scallions if desired.

Notes

This recipe can easily be doubled to serve a larger crowd. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

This recipe yields 6 servings. Each serving contains approximately:
  • Calories: 330
  • Carbohydrates: 32g
  • Protein: 25g
  • Fat: 9g
  • Sodium: 600mg
  • Sugar: 1g

Recipe Tips

  • You can add additional vegetables to this recipe, such as sliced carrots, diced bell peppers, or frozen peas.
  • If you don't have cream of mushroom soup or cream of chicken soup on hand, you can use any cream soup that you like.
  • If you prefer a creamier dish, you can add an additional can of soup and 1/2 cup of milk or heavy cream.
  • If you prefer brown rice, you can use it in place of the white rice, but you may need to add an additional 1/2 cup of water and increase the cook time by 30 minutes.

Enjoy this easy and delicious chicken and rice in the crockpot recipe!


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