Crockpot Creamy Chicken Rice (Easy and Convenient)
This recipe is perfect for a busy weeknight dinner. Throw everything in the crockpot and come home to a delicious and comforting meal!
Ingredients:
- 1 ½ – 2 pounds boneless, skinless chicken breasts or thighs (cubed)
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 cup low-sodium chicken broth
- ½ cup chopped onion
- 1 cup long-grain white rice
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Salt to taste (optional)
- 1 cup shredded cheddar cheese (optional)
Cooking Guide:
- Add the chicken, cream of chicken soup, chicken broth, onion, rice, parsley, garlic powder, and black pepper to your crockpot. Stir everything to combine.
- Cover the crockpot and cook on LOW for 6-8 hours, or on HIGH for 4-6 hours, or until the chicken is cooked through and the rice is tender.
- If desired, stir in the shredded cheese during the last 30 minutes of cooking, or until melted and heated through.
- Serve hot and enjoy!
Tips:
- For a richer flavor, you can brown the chicken in a skillet with some olive oil before adding it to the crockpot. This step is optional but adds a nice depth of flavor.
- Feel free to add other vegetables to this recipe, such as chopped carrots, celery, or broccoli. You can add them with the other ingredients at the beginning of cooking.
- If you don’t have cream of chicken soup, you can substitute with cream of mushroom soup or a combination of both.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Additional Notes:
- Cooking time may vary depending on the size and thickness of your chicken pieces, as well as your crockpot model.
- Be sure to use long-grain white rice for this recipe. Brown rice will take longer to cook and may not turn out as creamy.
- If your crockpot tends to run hot, you may want to start with checking the chicken and rice after 4 hours on LOW.
I hope this recipe helps you create a delicious and convenient meal!
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