Description
A delicious and creamy chicken and rice dish made in a crockpot.
Ingredients
Scale
- 5 chicken breasts (thin sliced)
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 medium onion (chopped)
- 1 tablespoon garlic (minced)
- 2–1/2 cups white rice (cooked)
- 2 cups chicken stock
- 10 ounces cream of mushroom soup
- 10 ounces cream of chicken soup
- 8 ounces sliced mushrooms
- 2 cups cheese (cut into 1-inch cubes or shredded)
- parsley (to garnish)
Instructions
- Cook white rice and set aside.
- Spray a 6qt crock pot lightly with non stick cooking spray. Add chicken breast and season with garlic salt, pepper, onion powder, and paprika.
- Add diced onion and minced garlic on top of chicken and pour in chicken stock, cream of mushroom soup, and cream of chicken soup.
- Cover and cook on LOW for 5-6 hours, or HIGH for 3-4 hours.
- 30 minutes before done, add in sliced mushrooms and finish cooking.
- Once done, add in cooked rice and cheese. Cover and let sit for 5 minutes for cheese to melt, stir and garnish with parsley. Serve warm.
Notes
- Using a mix of cream of mushroom and cream of chicken soup creates a rich flavor.
- You can substitute shredded cheese for cubed cheese if preferred.
- This dish can be served with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg