Description
A comforting and creamy chicken and rice dish made effortlessly in a slow cooker.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts at the bottom of the slow cooker. Season with salt, pepper, thyme, and paprika.
- In a separate bowl, mix together the cream of chicken soup, chicken broth, chopped onion, and minced garlic. Pour this mixture over the chicken in the slow cooker.
- Add the rice and frozen mixed vegetables on top of the chicken and soup mixture. Do not stir; just spread them evenly.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
- Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
- Stir in the heavy cream to add richness and creaminess to the dish. Mix well until everything is combined and heated through.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, you can substitute heavy cream with half-and-half or omit it altogether.
- Feel free to use any frozen mixed vegetables of your choice.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 765mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg