Easy Slow Cooker Cheesy Chicken and Rice
This ridiculously easy slow cooker recipe delivers the ultimate comfort food: tender chicken and fluffy rice coated in a creamy, cheesy sauce. Minimal prep makes it perfect for busy nights, creating a dish that tastes like hours were spent in the kitchen.
Equipment
- Slow cooker
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup uncooked white rice long grain
- 2 cups chicken broth
- 1 can cream of chicken soup 10.5 oz
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1 tsp garlic powder
- salt to taste
- pepper to taste
Instructions
- Step 1: Place chicken breasts at the bottom of your slow cooker.
- Step 2: Sprinkle garlic powder, salt, and pepper evenly over the chicken breasts.
- Step 3: Pour uncooked white rice around the chicken breasts in the slow cooker, trying to create an even layer.
- Step 4: Pour chicken broth and cream of chicken soup evenly over the chicken and rice mixture, ensuring the rice is mostly submerged.
- Step 5: Place the lid on the slow cooker and set it to the LOW setting. Cook for 4 to 5 hours, or until the chicken is cooked through and the rice is tender.
- Step 6: Approximately 30 minutes before serving, open the slow cooker and sprinkle both shredded mozzarella and cheddar cheese evenly over the top.
- Step 7: Replace the lid and continue to cook for another 20-30 minutes, until the cheese is completely melted and bubbly.
- Step 8: Serve hot, stirring gently if desired, making sure to get plenty of cheesy, creamy goodness with each scoop.
Notes
Substitute boneless, skinless chicken thighs for breasts for potentially moister results. Feel free to swap in or add other cheeses like Monterey Jack or Colby Jack. Stir in frozen peas, corn, or chopped broccoli florets during the last hour of cooking for added vegetables. Add a pinch of onion powder, paprika, or hot sauce for extra flavor. Sauté and add chopped onions and mushrooms with the chicken for depth of flavor.
Avoid lifting the slow cooker lid often as it increases cooking time. Ensure rice is mostly covered by liquid. Thick chicken breasts may take longer; ensure they reach 165°F. Taste and adjust salt and pepper before serving. For easier serving, shred the cooked chicken directly in the slow cooker before adding cheese.
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop, adding milk or broth if dry.