Crockpot Cheesy Chicken and Rice

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I use my slow cooker all year long but even more so during the summer! 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 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 then 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!
GIVEAWAY TIME!!!
I will even be giving away a container of the Rice Select Texmati rice that I used for this recipe along with a shopping bag! I can’t wait for you to give it a try! I am sure it will become your go-to rice for all your cooking! So to enter leave below what your favorite thing to make with rice is and you will be entered!

 

 

Slow Cooker Cheesy 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
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 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!

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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