Crock Pot Chicken Rice 2 Die 4
Prepare to fall in love with "Crock Pot Chicken Rice 2 Die 4," the epitome of comfort food made effortlessly in your slow cooker! This creamy, flavor-packed dish combines tender, shredded chicken with perfectly cooked long-grain white rice, all infused with the rich flavors of garlic, onion, and Parmesan cheese. A touch of cream cheese takes the creaminess over the top, while optional mixed vegetables add a pop of color and nutrients. With just 10 minutes of prep time, this hands-off recipe is perfect for busy weeknights or hearty family dinners. Serve it straight from the crock pot, garnished with fresh parsley for an inviting finish. Packed with flavor and simplicity, this crock pot chicken and rice is a one-pot meal you'll crave again and again. Keywords: crock pot chicken and rice, creamy chicken rice recipe, slow cooker chicken dinner, comfort food recipes, one-pot meals.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Uncooked long-grain white rice
- 2 cups Chicken broth
- 1 can (10.5 oz) Cream of chicken soup
- 2 teaspoons Minced garlic
- 1 teaspoon Onion powder
- 1 tablespoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 ounces (softened) Cream cheese
- 0.5 cup Grated Parmesan cheese
- 1 cup Frozen mixed vegetables (optional)
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Place the uncooked rice evenly at the bottom of the crock pot.
Pour the chicken broth over the rice, making sure all the rice is submerged.
Add the chicken breasts on top of the rice.
In a medium bowl, mix the cream of chicken soup, minced garlic, onion powder, dried parsley, salt, and pepper. Stir until combined.
Pour the soup mixture over the chicken breasts, covering them completely.
Cover the crock pot with the lid and cook on LOW for 4 to 5 hours (or HIGH for 2 to 3 hours).
After 3 hours (or 1.5 hours on HIGH), stir in the softened cream cheese and grated Parmesan cheese. If using frozen mixed vegetables, add them at this time.
Stir gently to combine, ensuring the cheese melts evenly into the dish. Allow the mixture to continue cooking for the remaining time.
Once the chicken is fully cooked and can be shredded easily with a fork, use two forks to shred the chicken directly in the crock pot, mixing it into the rice.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley if desired. Enjoy this creamy masterpiece!
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 475 mg | 158% | |
| Sodium | 6082 mg | 264% | |
| Total Carbohydrate | 229.3 g | 83% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 23.6 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1010 mg | 78% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2561 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
