Description
This Easy Crockpot Chicken and Rice is a simple, one-pot meal that combines tender chicken, fluffy rice, and vegetables in a creamy sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken breast, cubed
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Place the cubed chicken at the bottom of the slow cooker.
- Add the uncooked rice, mixed vegetables, and seasonings, layering them over the chicken.
- Pour the chicken broth and cream of chicken soup over the top.
- Gently stir to combine, ensuring the rice is submerged in the liquid.
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is cooked through and the rice is tender.
- Stir well before serving to combine the flavors.
Notes
For best results, ensure that chicken is thoroughly cooked to an internal temperature of 165°F (75°C) and that the rice reaches its optimal tenderness. Always store leftovers in a refrigerator within two hours of cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner Ideas
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg