Creamy Crockpot Chicken and Rice
A comforting and delicious dish featuring tender chicken, creamy rice, and fresh vegetables, perfect for busy days.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup white rice
- 4 cups chicken broth
- 1 can cream of chicken soup
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- to taste Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- to garnish Fresh parsley For garnish
Instructions
Preparation
- In a crockpot, combine the chicken breasts, rice, chicken broth, and cream of chicken soup.
- Add the chopped onion, minced garlic, frozen peas and carrots, salt, pepper, garlic powder, and onion powder.
- Drizzle with olive oil and stir to combine.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and the rice is tender.
- Once done, shred the chicken with a fork and stir everything together.
Serving
- Serve warm, garnished with fresh parsley.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stovetop. For freezing, use a freezer-safe container for up to 3 months.