5 Ingredient Crockpot Cheesy Chicken & Rice 👏🏻

Ingredients

• 2 packages Nor Cheddar Broccoli Rice Side (8‑oz (225 g) each, frozen or refrigerated)
• 1 can Crea Chicken Soup with Herbs (≈10.5 oz (300 g) can, any herb‑flavored chicken soup works)
• 2 cups Chicken Broth (Low‑sodium preferred; used to fill the soup can twice)
• 16 oz Frozen Broccoli Florets (Bag of frozen broccoli (about 1 lb))
• 1 lb Chicken Breast (Skinless, boneless; cubed into 1‑inch pieces)
• 1 tsp Morton Season All (All‑purpose seasoning blend)
• 1 tsp Kinder's Buttery Steakhouse Blend (Savory butter‑based seasoning)
• 2 cups Craft Signature Mexican Blend Cheese (Shredded; any Mexican blend or cheddar works)

Instructions

1. Add Rice Side and Soup Base

   Place the two packages of Nor Cheddar Broccoli Rice side into the slow cooker. Open the can of Crea chicken soup and pour it over the rice. Fill the empty soup can twice with chicken broth (about 2 cups) and add the broth to the pot. Stir briefly to combine.

   Time: PT5M

2. Add Vegetables, Chicken, and Seasonings

   Add the 16 oz bag of frozen broccoli florets and the cubed chicken breast to the slow cooker. Sprinkle in 1 tsp Morton Season All and 1 tsp Kinder's Buttery Steakhouse Blend. Stir everything together until the chicken pieces are coated with the seasonings.

   Time: PT5M

3. Slow‑Cook Until Chicken Shreds

   Cover the slow cooker and set it to LOW. Cook for about 4 hours, or until the chicken is tender enough to shred with a fork.

   Time: PT4H

4. Add Cheese and Finish

   After 4 hours, give the mixture a quick stir. Sprinkle the shredded Mexican blend cheese over the top, replace the lid, and continue cooking on LOW for another 15 minutes, until the cheese is fully melted.

   Time: PT15M

5. Serve

   Turn off the slow cooker, let the dish sit for 2‑3 minutes, then scoop servings onto plates. Enjoy the creamy, cheesy comfort meal!

   Time: PT0M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

35 g

Fat

12 g

Fiber

4 g