Ingredients
- Cooking spray for greasing
- 1 3/4 cups uncooked parboiled long-grain white rice
- 1 onion diced
- 3 garlic cloves minced
- 2 lbs chicken breasts boneless, skinless, fully thawed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 4 cups chicken broth low sodium
- 1 can condensed cream of chicken soup 10.5 ounces
- 2 cups peas and carrots frozen
- 2 cups shredded cheddar cheese divided
- Fresh chopped parsley for topping
Equipment
- 6-quart Crockpot
- Mixing bowl and whisk
- nstant-read thermometer
- Cutting board and two forks or a knife
Instructions
- Lightly coat the inside of a 6-quart Crockpot with cooking spray.
- Add the uncooked parboiled rice, then top with the diced onion and minced garlic.
- Arrange the chicken breasts on top in an even layer. Season with salt, pepper, and Italian seasoning.
- Whisk together the chicken broth and condensed cream of chicken soup. Pour over the chicken, making sure the rice is covered by liquid.
- Cover and cook on HIGH for about 3½ hours, until the chicken reaches 165°F in its thickest part and much of the liquid has been absorbed.
- Transfer the chicken to a cutting board and shred with two forks or chop into bite-sized pieces.
- Return the chicken to the Crockpot. Add the frozen peas and carrots and 1 cup of cheddar cheese. Gently fold together without mashing the rice.
- Sprinkle the remaining 1 cup of cheddar over the top. Cover and cook on HIGH for about 30 minutes more, until the rice is tender, the vegetables are heated through, and the cheese is melted. Cooking time may vary by slow cooker; check the rice before serving.
- Top with chopped parsley and serve.
Nutrition
Notes
- Rice choice: Use uncooked parboiled long-grain white rice. Regular white rice, instant rice, brown rice, and wild rice are not direct substitutes for this method.
- Condensed soup: Add it straight from the can without extra water or milk.
- Extra creamy option: Stir in about ½ cup of heavy cream or half-and-half with the chicken, vegetables, and first cup of cheese.
- Storage: Refrigerate promptly in shallow, sealed containers for 3–4 days.
- Reheating: Warm on the stovetop over medium heat with a splash of broth as needed. Heat leftovers to 165°F.
- Condensed soup: Add it straight from the can without extra water or milk.
- Extra creamy option: Stir in about ½ cup of heavy cream or half-and-half with the chicken, vegetables, and first cup of cheese.
- Storage: Refrigerate promptly in shallow, sealed containers for 3–4 days.
- Reheating: Warm on the stovetop over medium heat with a splash of broth as needed. Heat leftovers to 165°F.