Crock Pot Chicken & Rice
This sounds absolutely delicious! Common ingredients, very little prep time, perfect. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 500-750 grams chicken breasts, boneless, skinless, (1 - 1 1/2 lbs)
- 1 can condensed cream of chicken soup, OR make from a shortcut
- 2 cups chicken broth, fresh or from powder
- 350-500 grams frozen peas and carrots, (12 - 16 oz)
- 1-2 cups Cheddar cheese, shredded
- 2 cups dry white rice, (not instant rice)
- salt and pepper, to taste
- 3/4 cup seasoned breadcrumbs, OR make from a shortcut
- 3 tablespoons butter, melted
Instructions
- Grease your slow cooker insert with butter, this makes the clean up a bit easier for you.
- Dice the chicken breasts into about 3/4 inch cubes.
- Add the rice, chicken, frozen vegetables into slow cooker.
- Mix together the soup, broth, half of the Cheddar cheese, and season with salt and pepper as desired.
- Pour mixture into the slow cooker. Push down the rice so it is covered with liquid.
- Mix together the breadcrumbs and melted butter then mix in the remaining cheese. Spread mixture over the contents of the slow cooker.
- Cover the cooker and set to Low setting and cook for 5-6 hours, or High setting and cook for 3 to 4 hours. If using High setting, check the rice, it may require a bit longer to make it fully cooked.
- Serve and enjoy with a vegetable side of your choice for a nice meal.
Notes
Chicken breasts are low cost, just using the low end of the ingredients, the chicken is only 30 Baht, without doing any math, this is Low cost per serving for sure.
Shortcuts: Condensed Cream of Chicken Soup, Seasoned Breadcrumbs.
Variant: 1. Use fresh cooked corn and fresh diced carrot.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
United States.
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