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Crockpot Cheesy Chicken and Rice

Crockpot Cheesy Chicken and Rice Recipe

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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup whole milk
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 1½ cups shredded sharp cheddar cheese
  • 1 cup frozen peas (optional)
  • Fresh parsley, chopped (optional)

Method
 

  1. Season the chicken with salt, pepper, garlic powder, and onion powder. Place in a single layer in the slow cooker.
  2. Whisk together the soup, milk, onion, and garlic. Pour over the chicken.
  3. Cover and cook on low for 4 hours, until the chicken is tender and reaches 165°F.
  4. Stir in the rice and peas. Cover and cook on high for 1 hour, until the rice is tender.
  5. Turn off the heat, sprinkle on the cheese, and stir until melted. Rest 5 minutes before serving.

Notes

The rice will continue to absorb liquid as it sits, so expect the dish to thicken. For a looser texture when reheating, add a splash of warm milk.