Slow Cooker Chicken and Rice
This Slow Cooker Chicken and Rice casserole is creamy, cheesy comfort food. It's an easy-to-make, family-friendly dinner recipe.
Servings 8
Calories 423kcal
Equipment
Ingredients
- 8 oz block cream cheese softened
- (2) 10 oz condensed cream of chicken soup
- 2 cups chicken broth
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 lbs boneless, skinless chicken breasts
- 2 cups minute rice
- 15.25 oz corn drained
- 6 ounces shredded cheddar cheese about 1 1/2 cups
- 1 tablespoon chopped parsley
Instructions
- Put the chicken breasts in a greased or lined slow cooker.
- In a medium bowl, beat the softened cream cheese until smooth. Add the cream of chicken soup, chicken broth, onion powder, garlic powder, and black pepper. Stir at a low speed to combine. Pour over the chicken in a slow cooker.
- Cover and cook on low for 5-6 hours or high for 3-4 hours or until the chicken is fully cooked.
- Remove the chicken and cut it into bite-sized pieces before returning it to the crockpot.
- Stir in the rice, corn, and shredded cheddar cheese. Cover and cook on low for 20-25 minutes or until the rice is tender. Garnish with parsley and season with salt and pepper to taste.
Video
Nutrition
Serving: 1/8 | Calories: 423kcal | Carbohydrates: 35g | Protein: 38g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 989mg | Potassium: 678mg | Fiber: 2g | Sugar: 5g | Vitamin A: 526IU | Vitamin C: 5mg | Calcium: 272mg | Iron: 3mg
