Description
Hearty crockpot cheesy chicken and rice brings comfort to dinner tables with minimal effort. Southern-style flavors meld together, creating a creamy one-pot meal you’ll savor to the last delicious bite.
Ingredients
Scale
- 1.5 lbs (680 g) chicken breasts or thighs, boneless and skinless
- 1.5 cups (180 g) sharp cheddar cheese, shredded
- 2 cups (480 ml) chicken broth
- 1 cup (185 g) long-grain white rice, rinsed
- 1 can (10.5 oz or 298 g) cream of chicken soup
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons (30 g) butter
- 1 teaspoon (5 g) paprika
- 1 teaspoon (5 g) dried thyme or parsley
- 1 cup (150 g) frozen peas or mixed vegetables
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the aromatics by finely chopping the onion and mincing the garlic. Thoroughly rinse the long-grain rice under cold water until the liquid runs clear.
- Heat butter in a skillet over medium temperature. Sauté the onions until translucent and softened, approximately 3-4 minutes. Add garlic and cook for an additional minute until fragrant.
- Position chicken pieces at the bottom of the crockpot. Season generously with salt, pepper, paprika, and selected herbs. Layer the sautéed onions and garlic over the chicken.
- Pour chicken broth and cream of chicken soup into the crockpot. Gently mix the ingredients to ensure even distribution.
- Incorporate the rinsed rice, spreading it evenly across the liquid. Cover and slow cook on low for 4-6 hours or on high for 2-3 hours until chicken is fully cooked and rice reaches tender consistency.
- Thirty minutes before serving, shred the chicken using two forks and reincorporate into the mixture. Sprinkle shredded cheddar cheese and stir until completely melted.
- For enhanced creaminess, blend in cream cheese, heavy cream, and sour cream. Mix thoroughly to create a smooth, rich texture.
- If desired, add frozen vegetables during the final 20-30 minutes of cooking.
- Perform a final taste test, adjusting seasonings as needed. Serve piping hot, optionally garnishing with additional cheese or fresh herbs.
Notes
- Rinse rice thoroughly to remove excess starch, ensuring fluffy and separated grains during cooking.
- Choose boneless, skinless chicken breasts or thighs for even cooking and easier shredding.
- Customize the dish by adding different vegetables like broccoli, carrots, or spinach for extra nutrition and flavor variety.
- For a gluten-free version, substitute cream of chicken soup with homemade cream sauce or gluten-free alternative, and use cornstarch to thicken if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours (on Low) or 3 hours (on High)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg