Crock Pot Chicken and Rice

Chicken and Rice is easy, dependable comfort food. Its warmth and satisfying flavor are a welcome dish whenever its served. This version can use any type of rice and frozen chicken breasts!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 6 15

Total Time 6 20

Servings 1 1/2 cup servings (total yield aproximately: 6 cups)

Calories 362kcal

Author Toni Dash

Ingredients

4 8-ounce frozen boneless skinless chicken breasts
1 teaspoon dried parsley
½ teaspoon garlic powder
½ teaspoon dried onion
½ teaspoon black pepper
1 10.5-ounce can cream of chicken soup
½ cup milk
2 cups white rice prepared

Instructions

Place the chicken breasts in the slow cooker and sprinkle with parsley, garlic powder, dried onion, and black pepper.
Whisk together the cream of chicken soup and milk and pour over the top of the chicken breasts.
Set the crock pot to cook on LOW for 6 hours or HIGH for 3 hours.
When the chicken is cooked through (internal temperature of 165 degrees F), remove the breasts and shred them using 2 forks. Return the shredded chicken to the slow cooker.
Add the rice and stir to combine. Place the lid back on the slow cooker and cook for an additional 15 minutes before serving.

Video

Notes

Cooking time based on cooking on low temperature for 6 hours. That time will be reduced by half if cooking on high heat.

Ingredient Notes

White rice is traditional in this recipe however feel free to change it up and use brown rice too. It's a great use for leftover rice!

Nutrition