Cheesy Zesty Crockpot Chicken and Rice
A delicious and simple crockpot recipe for chicken and rice. Guaranteed family pleaser
Servings: 4 servings
Calories: 300kcal
Ingredients
- 2-4 bone in chicken breasts remove the skin
- A single pat of butter for each chicken breast
- Salt and pepper
- 2 cans of cream of chicken soup
- 1 small can of chopped green chilis
- ½ cup grated parmesan cheese
- 1 cup white rice I use Basmati – but simple white rice is fine
- 1 ½ cups milk I use whole but any is fine
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried celery
- ½ tsp salt
- ½ tsp pepper
- 1 cup grated sharp American cheese
- Garnish with chopped fresh parsley or thyme.
Instructions
- Remove the skins from the chicken breasts. Spray a light coat of non stick spray inside of crockpot. Lay the chicken, bone side down in the crockpot and place a single pat of butter on the top of each chicken breast. Salt and pepper each breast as per your taste.
- In a medium sized bowl, mix all of the other ingredients together except the American cheese.
- Pour the ingredients from the mixing bowl over the top of the chicken breasts in the crockpot. Sprinkle ¾ of the American cheese over the top and reserve the rest for serving. Place the lid on the crockpot.
- Set crockpot on Low for 8 hours or high for 4 hours. When ready to serve, shred the chicken from the bone using a fork and mix the meat in with the rice mixture. Discard the chicken bones. Sprinkle the remaining American cheese over the top and serve. Best served with a green vegetable or bright orange carrots - as in the photos here!
Notes
Choose a great flavored cheese as this is what adds much of the flavor to your dinner.
Nutrition
Calories: 300kcal