Cheesy Crock Pot Chicken and Rice Recipe
Cheesy Crock Pot Chicken and Rice makes dinner time not only easy but super delicious! Chicken, creamy soup, rice and 5 minutes of prep are all you need!
Servings 6
Calories 596kcal
Ingredients
- 2 ½ cups white rice
- 5 thin-cut chicken breasts
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ teaspoon paprika
- 1 medium yellow onion peeled and chopped
- 1 tablespoon garlic minced
- 2 cups low-sodium chicken stock
- 10.5 ounces cream of mushroom soup
- 10.5 ounces cream of chicken soup
- 8 ounces sliced mushrooms
- 2 cups cheddar cheese cut into 1-inch cubes (you can also use shredded cheese)
- parsley for garnish
Instructions
- Cook 2 ½ cups white rice according to the package directions. Set aside.
- Spray a 6-quart crock pot lightly with non-stick cooking spray. Add 5 thin-cut chicken breasts and season with 1 teaspoon garlic salt, 1 teaspoon onion powder, 1 teaspoon black pepper, and ½ teaspoon paprika.
- Add 1 medium yellow onion and 1 tablespoon garlic on top of the chicken. Then pour in 2 cups low-sodium chicken stock, 10.5 ounces cream of mushroom soup, and 10.5 ounces cream of chicken soup.
- Cover and cook on LOW for 5-6 hours, or HIGH for 3-4 hours. 30 minutes before the cooking time is up, add 8 ounces sliced mushrooms, re-cover, and finish cooking.
- Once the chicken is done, add the cooked rice and 2 cups cheddar cheese. Cover and let sit for 5 minutes so the cheese can melt. Stir together until the cheese is incorporated into the sauce. Garnish with chopped parsley before serving warm.
You can make the rice up to 1 day in advance. Store in an airtight container in the fridge until you're ready to use.
Video
Nutrition
Calories: 596kcal | Carbohydrates: 74g | Protein: 31g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 1420mg | Potassium: 659mg | Fiber: 2g | Sugar: 2g | Vitamin A: 566IU | Vitamin C: 2mg | Calcium: 319mg | Iron: 2mg
