Slow-Cooker Chicken and Rice

Start the chicken cooking in the morning, and then add the rice just before serving. Dinner's in the crock!

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  • prep time 15 min
  • total time 6 hr 30 min
  • ingredients 9
  • servings 4
 

Ingredients

1 1/4
lb boneless skinless chicken breasts, cut into 3/4-inch cubes
1/2
cup finely chopped onion
1/2
cup shredded carrot
1
clove garlic, finely chopped
2
cups water
2
cups uncooked instant white rice
2
tablespoons butter or margarine
1
can (10 3/4 oz) condensed cream of chicken soup
1/2
cup grated Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 3- to 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.
  • 2 Cover; cook on Low heat setting 6 to 7 hours.
  • 3 Stir in rice and butter. Increase heat setting to High. Cover; cook 5 minutes until rice is tender. Stir in soup and cheese. Cover; cook 10 to 15 minutes or until thoroughly heated. Serve immediately.
  • 1 In 3- to 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.
  • 2 Cover; cook on Low heat setting 6 to 7 hours.
  • 3 Stir in rice and butter. Increase heat setting to High. Cover; cook 5 minutes until rice is tender. Stir in soup and cheese. Cover; cook 10 to 15 minutes or until thoroughly heated. Serve immediately.

EXPERT TIPS

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Expert Tips

Serve this rice casserole immediately. Rice continues to absorb moisture as it stands, so the casserole will lose some of its creaminess.

If you are watching your sodium intake, use reduced-sodium cream of chicken soup.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
580
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
8g,
8%
Trans Fat
1/2g
1/2%
),
Cholesterol
115mg
115%;
Sodium
900mg
900%;
Total Carbohydrate
57g
57%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
43g
43%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
2%;
Calcium
20%;
Iron
20%;
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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