Slow Cooker Chicken and Rice
Chicken is slow cooked with creamy soups and spices, then served with rice in this classic comfort food dish.
Servings: 6 servings
Calories: 376kcal
Ingredients
- 1 tablespoon olive oil
- 4-6 chicken breasts
- 1 10.5 oz. can cream of chicken soup
- 1 10.5 oz. can cream of mushroom soup
- 1 1/2-2 cups chicken broth
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1-2 cloves garlic minced
- 1/2 teaspoon dry thyme
- 1/4 teaspoon dry oregano
- Salt and pepper to taste
- 1 1/2 cups instant white rice Minute Rice
- 2 tablespoons chopped fresh parsley
Instructions
- In a large skillet, heat oil over medium-high heat. Add chicken breasts and brown and both sides.
- Combine the soups, 1 1/2 cups of broth, onion, celery, garlic, oregano and thyme in the bowl of a slow cooker. Stir to mix well.
- Transfer the browned chicken to the slow cooker. Cover and cook on low for 4 hours, or until the chicken is tender. Remove the chicken from the slow cooker and cut or shred into bite size pieces.
- Return the chicken to the slow cooker and stir in the instant rice. Cover and cook on high for 20-25 minutes, or until rice is tender.
- Use a fork to fluff the rice and combine with the chicken. Add more broth if desired for a smoother consistency. Season with salt and pepper, to taste. Stir in fresh parsley just before serving.
Nutrition
Serving: 1g | Calories: 376kcal | Carbohydrates: 22g | Protein: 42g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 110mg | Sodium: 1131mg | Fiber: 1g | Sugar: 5g