Crock Pot Chicken and Rice
A comforting meal combining tender chicken, fluffy rice, and a creamy sauce, all cooked together in one pot.
Prep Time 20 minutes mins
Cook Time 6 minutes mins
Total Time 7 minutes mins
Course DINNER
Cuisine American
Servings 6 people
Calories 350 kcal
Rice
- 2 cups long-grain white rice Rinsed and drained
- 4 cups low-sodium chicken broth
- 1 can cream of chicken soup (10.5 oz)
- 1 can cream of mushroom soup (10.5 oz)
- 1 packet onion soup mix
- 4 pieces boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup frozen mixed vegetables A blend of peas, carrots, and corn
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- to taste none salt
- 1 bunch chopped fresh parsley (optional) For garnish
Rinse the chicken breasts under cold water, pat dry, and season with salt and pepper.
Measure and rinse the rice under cold water until clear, then drain.
Combine chicken broth, cream of chicken soup, cream of mushroom soup, onion soup mix, garlic powder, and black pepper in a bowl. Pour into the crock pot and layer the rice on top without stirring.
Place the seasoned chicken breasts on top of the rice and sprinkle frozen mixed vegetables over the chicken.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours without lifting the lid.
After cooking, fluff the rice with a fork, return the chicken to the pot, and serve hot garnished with parsley if desired.
Calories: 350kcalProtein: 30gSodium: 800mg
Keyword chicken, crock pot, rice