About the Recipe
Ingredients
1 1⁄2 cups long-grain brown rice, uncooked
3 cups low-sodium chicken broth
1 (10.5 ounce) can cream of chicken soup
1 teaspoon minced garlic
1 teaspoon salt
1⁄2 teaspoon black pepper
1⁄2 onion, chopped
2 boneless, skinless chicken breasts
2 cups mixed vegetables (carrots, peas, corn)
2 cups shredded cheddar cheese
Preparation
Step 1
Place the rice, chicken broth, cream of chicken soup, garlic, salt, pepper, and chopped onion in the Crockpot. Stir until well combined then nestle the chicken breasts on top, pushing to submerge them slightly.
Step 2
Cover and cook on HIGH for 3 to 4 hours, or until the rice has absorbed most of the liquid and the chicken is cooked through.
Step 3
In the last 30 minutes of cooking, remove the chicken from the pot to a plate and cover with foil to let it rest. Then, add the mixed vegetables and stir gently.
Step 4
When the cooking time is complete, stir in 1 1/2 cups of the shredded cheddar cheese until melted. Shred or chop the chicken and mix it into the pot, then cover with the remaining 1/2 cup of cheese. Put the lid on and cook until the cheese is melted.
Step 5
Serve warm, and enjoy your creamy, cheesy Crockpot chicken and rice!
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