Crockpot chicken and rice

Ingredients

• 6 pieces Chicken Breast (boneless, skinless, cut into bite‑size cubes)
• 1 tsp Salt (to taste)
• 1/2 tsp Black Pepper (freshly ground, to taste)
• 1 tsp Garlic Powder (to taste)
• 1 packet Onion Soup Mix (dry mix, like Lipton)
• 1 medium Green Bell Pepper (diced)
• 1 medium Onion (diced)
• 1.25 cups Mushrooms (sliced; optional if you dislike mushrooms)
• 1 can Cream of Mushroom Soup (10.5 oz)
• 1 can Cream of Chicken Soup (10.5 oz)
• 32 oz Chicken Broth (store‑bought, low‑sodium)
• 2 cups Long Grain White Rice (uncooked)
• 1 stick Unsalted Butter (113 g, cut into pieces)

Instructions

1. Season the Chicken

   Trim any excess fat, cut the chicken breasts into bite‑size cubes, place in a bowl and season with salt, black pepper, and garlic powder. Toss to coat evenly.

   Time: PT5M

2. Prep the Vegetables

   Dice the onion and green bell pepper, slice the mushrooms. Set aside.

   Time: PT5M

3. Load the Crock Pot

   Add the seasoned chicken, diced onion, green pepper, sliced mushrooms, onion soup mix, cream of mushroom soup, cream of chicken soup, and the whole 32 oz chicken broth into the crock pot. Stir gently to combine.

   Time: PT5M

4. Cook on High

   Cover the crock pot and set it to HIGH. Cook for 2 hours 30 minutes without lifting the lid.

   Time: PT2H30M

5. Add the Rice

   After the initial cooking period, stir in 2 cups of uncooked rice, making sure it is evenly distributed in the liquid.

   Time: PT5M

6. Finish Cooking the Rice

   Replace the lid and continue cooking on HIGH for 1 hour, or until the rice is tender and has absorbed most of the liquid.

   Time: PT1H

7. Stir in Butter

   Add the stick of butter, let it melt (about 5 minutes), then stir the whole pot to incorporate the butter for a richer finish.

   Time: PT5M

8. Rest and Serve

   Turn off the crock pot, let the dish sit for 5 minutes, then serve hot.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

45 g

Fat

10 g

Fiber

2 g