Description
This Crock-Pot Chicken and Rice delivers tender, shredded chicken and fluffy grains in a rich tomato-onion sauce, ready to serve with minimal effort.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts (Can substitute with thighs for a different texture.)
- 1 cup long-grain white rice (Do not use instant or brown rice.)
- 1 can (10.75 oz) condensed tomato soup (Do not dilute with water.)
- 1 cup water (Measure carefully to avoid mushy rice.)
- 1 medium yellow onion, diced (Finely diced for even cooking.)
- 1 teaspoon garlic powder (Distributes flavor evenly.)
- 1/2 teaspoon dried parsley (Best added near the end of cooking.)
- salt (To taste.)
- black pepper (To taste.)
Instructions
- Measure 1 cup of long-grain white rice into a fine-mesh strainer and rinse under cold water until it runs clear. Dice the medium yellow onion into small pieces. Place the rinsed rice in the slow cooker and distribute the diced onions over it.
- Pour the condensed tomato soup over the rice and onions, then add 1 cup of cold water. Sprinkle garlic powder and dried parsley over the mixture without stirring yet.
- Place the chicken breasts on top of the mixture, ensuring they are covered by the liquid. Cover the slow cooker and set to Low for 6 hours or High for 3 to 3.5 hours.
- After cooking, check that the rice is tender and chicken reaches 165°F. Shred the chicken with two forks and mix it back into the rice and sauce.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: main course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Avoid lifting the lid during the first half of cooking to maintain temperature.