Crockpot Chicken and Rice Recipe
Stop everything you're doing and make this Crockpot Chicken and Rice for dinner! It couldn't be more delicious or easy to make. Flavor packed brown rice and tender cooked chicken breasts are topped with cheese and slow cooked to perfection.
Ingredients
- 1 ½ cups long grain brown rice
- 1 onion (diced)
- 2 carrots (diced)
- 2 cloves garlic (minced)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 cups chicken broth
- 10.5 ounces cream of chicken soup (1 can)
- 2 boneless, skinless chicken breasts (diced into bite sized pieces)
- 1 cup frozen peas
- 2 cups shredded cheddar cheese (divided)
- Fresh parsley (for garnish)
Directions
- 1
Spray the slow cooker insert with nonstick spray. Add the rice, onion, carrots, garlic, salt, pepper, broth, cream of chicken soup, and diced chicken. Stir until well combined.
- 2
Cover and cook on high for 3 ½ to 4 hours until both the chicken is cooked through and the rice has absorbed all the liquid.
- 3
Add the frozen peas and half of the shredded cheese. Stir until well mixed.
- 4
Top with the remaining cheese, cover, and cook on high until the cheese is melted, about 10 more minutes. Garnish with parsley and serve.