Description
Tender chicken and hearty brown rice cook together in a creamy, savory sauce before shredded cheddar melts into the dish. This easy crock pot dinner serves six and needs only 10 minutes of preparation.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon minced garlic
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 medium onion, chopped
- 3 cups chicken broth, plus more if needed
- 1 can cream of chicken soup, 10.5 ounces
- 1 1/2 cups uncooked brown rice
- 2 cups shredded cheddar cheese
Instructions
- Trim the chicken breasts and cut them into even 1-inch pieces.
- Add the chicken, minced garlic, black pepper, salt, chopped onion, chicken broth, cream of chicken soup, and uncooked brown rice to the crock pot.
- Stir thoroughly until the soup blends into the broth and the rice spreads evenly throughout the mixture.
- Cover and cook on high for 3 1/2 to 4 hours, keeping the lid closed as much as possible.
- Check the rice near the end of the cooking time and continue cooking until it feels tender and has absorbed most of the broth.
- Stir in the shredded cheddar cheese.
- Cover and let the cheese melt for 5 to 7 minutes.
- Stir again, add extra warm chicken broth if needed, and serve warm.
Notes
- Use long-grain brown rice because it handles the extended slow-cooker time better than regular white rice.
- Do not use regular white rice for the full cooking time because it may become overly soft or mushy.
- If the finished mixture feels too thick, stir in warm chicken broth 1/4 cup at a time.
- Add the cheddar only after the rice has finished cooking so the cheese melts smoothly.
- Refrigerate leftovers in an airtight container for up to 5 days.
- Add a small splash of chicken broth before reheating to restore the creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 424
- Sugar: 1
- Sodium: 1455
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 42
- Fiber: 2
- Protein: 23
- Cholesterol: 68