Crockpot Chicken and Rice: Easy Recipe for a Delicious Meal
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can condensed cream of mushroom soup
- 1 can condensed cream of chicken soup
- 1 packet dry onion soup mix
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- Dried thyme and black pepper for seasoning
- Instructions:
Instructions
- Place the chicken breasts in the bottom of your crockpot.
- In a mixing bowl, whisk together the cream of mushroom and cream of chicken soups until smooth.
- Pour the soup mixture over the chicken, ensuring even coverage.
- Sprinkle the dry onion soup mix on top.
- Add uncooked rice, then pour in chicken broth along with thyme and black pepper.
- Gently stir to combine without disturbing the chicken too much.
- Cover and cook on low for 6 to 8 hours until chicken is tender.
- Shred the chicken into bite-sized pieces and stir back into the dish before serving.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 860mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg