Crockpot Cheesy Chicken and Rice

Crockpot Chicken and Rice

I use my slow cooker all year long but even more so during the summer to make this crockpot chicken and rice! Days during the summer with all my kids home are long and hot! By the end of the day I can’t even think about heating up my whole house by turning on the oven! So slow cooker it is!

My other favorite crockpot recipes:

  1. Crockpot Sausage and Corn Soup!
  2. Buttery Crockpot Ritz Chicken
  3. Crockpot Red Chili Burrito
My husband isn’t a huge pasta fan. I still make pasta but my husband would choose rice over pasta every. single. day! I love this rice from Rice Select. I really liked the shape and texture of the long grain rice. I noticed when I opened the container that it had a different type of smell than other brands of rice that I use. It kind of smelt like popcorn! haha I tried a bite of the rice before I mixed it in to see how I liked the flavor. And the verdict was that it tasted great all by itself!

 

Crockpot Chicken and Rice

  • 4 boneless, skinless chicken breasts
  • 2 cups chicken stock
  • 2 can cream of chicken soup
  • 1 medium onion, diced
  • 2 cups long grain white rice
  • 2 cup shredded cheddar cheese
  • 1 (15 oz) can corn, drained

How to Make Crockpot Chicken and Rice

  1. In a crockpot place seasoned with salt and pepper chicken breasts.
  2. Place chopped onions on top of the chicken then pour in the cream of chicken soup and the chicken stock.
  3. Cook on low for 7-8 hours. Prepare the rice as directed on back of the box.
  4. Then once chicken is cooked place on a plate and shred chicken. Then return chicken to the crockpot.
  5. Mix in the rice corn and most of the cheese. I like to leave a little cheese out to sprinkle on the top.
  6. Mix well and keep in crockpot until cheese is melted over everything. Then Serve!

Crockpot Cheesy Chicken and Rice

Servings 8 people
Author madeitateitlovedit

Ingredients

  • 4 chicken breasts
  • 2 cups chicken stock
  • 2 10.5 oz cans cream of chicken soup
  • 1 medium onions chopped
  • 2 cups rice
  • 2 cups cheddar cheese shredded
  • 1 14.5 oz can corn drained

Instructions

  1. In a crockpot place seasoned with salt and pepper chicken breasts. Place chopped onions on top of the chicken then pour in the cream of chicken soup and the chicken stock. Cook on low for 7-8 hours. Prepare the Rice Select Texmati rice as directed on back of the box. Then once chicken is cooked place on a plate and shred chicken. Then return chicken to the crockpot. Then mix in the rice corn and most of the cheese. I like to leave a little cheese out to sprinkle on the top. Mix well and keep in crockpot until cheese is melted over everything. Then Serve! 

 

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1 Comment

  1. Sheri Hoth says:

    Ham fried rice Or this awesome chicken my aunt would make with suace over rice. We now call it Shirley’s chicken. The sauce part you cook the chicken in (after browned in flour, garlic powered , salt and pepper) cream of chicken, orange juice, water, chicken bullion, brown sugar. It so amazing.

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