Crock Pot Chicken and Rice Recipe
Crock pot Chicken and Rice with Frozen Veggies & Canned Soup - a comforting, savory combination of chicken breasts, long-grain white rice, onions, creamy cream of mushroom soup, and chicken broth. This slow cooker chicken and rice casserole is seasoned with savory spices and topped with gooey cheese for a filling dinner that everyone in your household is sure to love.
Ingredients
- 2 boneless, skinless chicken breasts (cut into 1-inch pieces)
- 1⅔ cups long grain white rice
- 1 (12 ounce) bag frozen mixed vegetables
- 2 cloves garlic (minced)
- 1 tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp salt
- 1 tbsp Worcestershire sauce
- 2½ cups chicken broth
- 1 small yellow onion (dice)
- 1 (10 ounce) can condensed cream of mushroom soup
- 2 cups cheddar cheese (shredded)
Instructions
- Add chicken, rice, garlic, black pepper, Italian seasoning, salt, Worcestershire sauce, onion, chicken broth, and mushroom soup in the slow cooker. Stir thoroughly combine all the ingredients.
- Cover and cook on high for 3 1/2 hours or until rice is completely soft and has absorbed the chicken broth. 30 minutes before the cooking time is complete pour frozen vegetables over the top of the rice.
- Then add in the shredded cheese and gently stir into the rice. Cover and let the cheese melt for 5-10 minutes.
- Serve while hot and enjoy!
Notes
- If using brown rice, up the chicken broth to 3 cups.
- If using fresh vegetables add them in during the first step.
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