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Description
A simple and flavorful dump and go crockpot recipe for chicken and rice.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup uncooked white rice
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1.5 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
Instructions
- Place chicken breasts in the bottom of your slow cooker.
- In a bowl, mix together the uncooked rice, cream of chicken soup, cream of mushroom soup, and chicken broth.
- Pour the rice mixture over the chicken.
- Season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in the frozen peas during the last 30 minutes of cooking.
- Shred the chicken with two forks before serving.
Notes
- You can substitute chicken thighs for chicken breasts if desired.
- For a creamier texture, add a splash of milk or heavy cream at the end.
- Serve with a side salad or steamed vegetables.
- Prep Time: 10 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg