Crock pot Chicken and Rice

Ingredients

• 2 pieces Boneless Skinless Chicken Breast (about 1 lb total, diced into 1‑inch cubes)
• 0.5 medium onion Onion (diced; can use frozen diced onions if preferred)
• 1 teaspoon Garlic (minced; pre‑minced works fine)
• 1 teaspoon Black Pepper (ground)
• 1 teaspoon Salt (kosher or table salt)
• 1 can Cream of Chicken Soup (10.5‑oz condensed soup)
• 3 cups Chicken Broth (low‑sodium preferred)
• 1.5 cups Brown Rice (uncooked, long‑grain brown rice)
• 2 cups Shredded Cheese (hand‑shredded cheddar or Mexican blend for best melt)

Instructions

1. Dice the Chicken

   Trim any excess fat, then cut the chicken breasts into roughly 1‑inch cubes.

   Time: PT5M

2. Prepare the Onion and Garlic

   Dice half a medium onion into small pieces. Mince one teaspoon of garlic (or use pre‑minced).

   Time: PT5M

3. Combine Ingredients in the Crockpot

   Add the diced chicken, onion, garlic, 1 tsp black pepper, 1 tsp salt, 1 can cream of chicken soup, 3 cups chicken broth, and 1.5 cups uncooked brown rice to the crockpot. Stir gently to distribute.

   Time: PT5M

4. Cook on High

   Cover the crockpot and set it to HIGH for 3½–4 hours.

   Time: PT4H

5. Add Cheese and Finish

   When the rice is tender and the mixture is thick, stir in 2 cups hand‑shredded cheese. Cover and let sit for 10‑15 minutes until melted. If the casserole is too thick, thin with a quarter‑cup of water or broth at a time.

   Time: PT15M

6. Optional: Add Vegetables

   About 30 minutes before the end of cooking, you may stir in frozen peas, carrots, green beans, or broccoli for extra nutrition.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g