Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts, cut into 1 inch pieces
- 1 teaspoon minced garlic
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ onion, chopped
- 3 cups chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1½ cups uncooked brown rice
- 2 cups shredded cheddar cheese
Instructions
- Combine Ingredients: Place the cut chicken breasts, minced garlic, salt, black pepper, chopped onion, chicken broth, cream of chicken soup, and uncooked brown rice into the crock pot.
- Mix Thoroughly: Stir all ingredients together inside the crock pot to ensure even distribution of flavors and rice absorption.
- Cook: Cover the crock pot with its lid and cook on high for 3½ to 4 hours, allowing the rice to absorb the broth and the chicken to become tender.
- Add Cheese: Stir in the shredded cheddar cheese into the hot mixture, then cover again and let the residual heat melt the cheese for 5 to 7 minutes.
- Serve: Once the cheese is melted and incorporated, serve the dish warm and enjoy the creamy, flavorful meal.
Notes
- You can use white rice instead of brown rice but adjust cooking times accordingly as white rice cooks faster.
- For extra creaminess, add a little more cream of chicken soup or a splash of milk before serving.
- This recipe can be doubled or halved easily depending on serving size requirements.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Use low-sodium chicken broth if you prefer a lower salt version.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
