Ingredients
Scale
- 2 boneless, skinless chicken breasts (cut into 1-inch pieces)
- 1 tsp minced garlic
- 1 tsp black pepper
- 1 tsp salt
- 1/2 onion, chopped
- 3 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 1/2 cups uncooked brown rice
- 2 cups shredded cheddar cheese
Instructions
- In your crockpot, combine the chicken, garlic, salt, pepper, chopped onion, chicken broth, cream of chicken soup, and brown rice. Stir everything together until well mixed.
- Cover and cook on high for 3.5 to 4 hours, or until the rice has absorbed all the broth.
- Once cooked, stir in the shredded cheddar cheese. Cover again and let it sit for 5-7 minutes to allow the cheese to melt.
- Serve warm and enjoy!
Notes
- For a creamier texture, add an extra 1/4 cup of chicken broth.
- Substitute white rice for brown rice if preferred, adjusting cooking time as needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg