Creamy One-Pot Comfort: Easy Slow Cooker Chicken and Rice
This simple, comforting meal is a sigh of relief in a bowl. You literally toss everything into your slow cooker, walk away, and hours later, you're greeted by delicious, creamy, cheesy goodness. It's effortless, satisfying comfort food with minimal cleanup.
Equipment
- Slow Cooker
- Cutting board
- Forks For shredding chicken
Ingredients
Hauptzutaten
- 2 boneless, skinless chicken breasts You can use thighs too
- 0.5 onion chopped, or use onion powder
- 1 tsp garlic minced
- 1 can condensed cream of chicken soup (e.g., 10.5 oz)
- 3 cups chicken broth
- 1.5 cups uncooked brown rice Make sure it's uncooked!
- 1 tsp salt Adjust to taste
- 1 tsp black pepper Adjust to taste
- 2 cups shredded cheddar cheese Feel free to use sharp, mild, or a mix
Instructions
- Place the boneless, skinless chicken breasts right there at the bottom of your slow cooker.
- Add your chopped onion, minced garlic, that can of condensed cream of chicken soup, the chicken broth, the uncooked brown rice, salt, and pepper into the slow cooker, pouring it all around and over the chicken.
- Give everything a good stir. You want to make sure the rice is mostly submerged in the liquid so it cooks properly, and everything is well combined around the chicken breasts.
- Pop the lid on! Cook this on the LOW setting for 4-6 hours. If you're in more of a hurry, you can cook it on HIGH for 2-3 hours. You'll know it's ready when the chicken is cooked all the way through (it should shred easily!) and the brown rice is tender and has absorbed most of the liquid.
- Carefully remove the cooked chicken breasts from the slow cooker. You can place them on a cutting board and shred them using two forks, or if you prefer, cube them into bite-sized pieces. Return all that lovely shredded or cubed chicken back into the slow cooker with the rice mixture.
- Add your 2 cups of shredded cheddar cheese. Stir it gently into the hot chicken and rice. Keep stirring until the cheese is fully incorporated and everything looks wonderfully rich and cheesy.
- Serve immediately.
Notes
Tips for Success: Don't peak the lid during cooking to maintain heat. Use uncooked rice (brown rice takes longer than white). Check for doneness: chicken should shred easily (internal temp 165°F), rice should be tender. Adjust consistency if needed with more broth/milk or cornstarch slurry. Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat in microwave or on stove, adding liquid if dry. Freezing may alter creamy texture; consume within 2-3 months if attempted. Use thawed chicken for best results and food safety.