Ingredients
Main Ingredients
- 2 cups chicken breast, diced Use fresh chicken for the best flavor and texture.
- 1 cup rice (white or brown) Brown rice adds more fiber but may require longer cooking time.
- 1 cup chicken broth
- 1 cup cream of chicken soup Can be substituted with cream of mushroom soup for a different flavor.
- 1 teaspoon garlic powder Adjust according to taste.
- 1 teaspoon onion powder Adjust according to taste.
- Salt and pepper to taste
- Optional vegetables (e.g., broccoli, peas) Feel free to add any vegetables you enjoy.
Method
Preparation
- In the slow cooker, combine the diced chicken, rice, chicken broth, and cream of chicken soup.
- Add garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- If using, add vegetables on top.
Cooking
- Cover and cook on low for 4-6 hours or until the chicken is cooked through and the rice is tender.
Serving
- Stir the mixture before serving, and enjoy your creamy chicken and rice hot, straight from the slow cooker.
- It’s great on its own or paired with a simple side salad or some crusty bread.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 38gProtein: 30gFat: 10gSaturated Fat: 5gSodium: 700mgFiber: 2gSugar: 2g
Notes
Let leftovers cool completely before transferring to an airtight container for refrigeration. Keeps for 3-4 days in the fridge, or freeze for up to 3 months. Thaw in the fridge before reheating.
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