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Crockpot Chicken and Rice

🇺🇸 United States

Servings: 6 Prep: 5 minutes Cook: 4 hours 5 minutes Total: 4 hours 10 minutes

Ingredients

  • 1 1/2 cups long-grain brown rice, uncooked
  • 3 cups low-sodium chicken broth
  • 1 (10.5 oz) can cream of chicken soup
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 onion, chopped
  • 2 boneless, skinless chicken breasts
  • 2 cups mixed vegetables (carrots, peas, corn)
  • 2 cups shredded cheddar cheese

Steps

  1. Place rice, chicken broth, cream of chicken soup, garlic, salt, pepper, and onion in the crockpot; stir to combine.
  2. Nestle the chicken breasts on top, pressing them slightly into the liquid.
  3. Cover and cook on HIGH for 3 to 4 hours, until the rice has absorbed most of the liquid and the chicken is cooked through.
  4. In the last 30 minutes of cooking, remove the chicken to a plate and cover with foil to rest. Stir the mixed vegetables into the pot.
  5. Stir 1 1/2 cups of the cheddar cheese into the pot until melted.
  6. Shred or chop the chicken and mix it back into the pot.
  7. Top with the remaining 1/2 cup cheese, cover, and cook until melted.
  8. Serve warm.

Source: insanelygoodrecipes.com