Slow Cooker Creamy Chicken and Rice

Yields: 6 servings | Prep time: 10 minutes | Cook time: 4-6 hours (low)

Ingredients

• 2 large Boneless, Skinless Chicken Breasts (about 1.5 lbs total)
• 1 (10.5 oz) can Cream of Chicken Soup
• 1 (10.5 oz) can Cream of Mushroom Soup (or another can of Cream of Chicken)
• 1 cup Chicken Broth
• 1/2 cup Milk or Half-and-Half
• 1 Tbsp Dried Onion Flakes (or 1/2 tsp Onion Powder)
• 1 tsp Garlic Powder
• 1/2 tsp Black Pepper
• 1/2 cup Long-Grain White Rice, uncooked
• 1/2 cup Shredded Cheddar Cheese (optional, for extra creaminess)
• Fresh or Dried Parsley or Thyme, for garnish

Instructions

1. **Combine Ingredients (Except Rice and Cheese):** Place the chicken breasts in the bottom of the slow cooker. In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, milk, onion flakes, garlic powder, and black pepper until well combined.
2. **Cook Chicken:** Pour the soup mixture over the chicken breasts. Cover and cook on **LOW for 4 to 5 hours** or on **HIGH for 2 to 3 hours**, until the chicken is cooked through and easily shredded.
3. **Shred Chicken:** Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
4. **Add Rice:** Stir the uncooked white rice into the creamy mixture. Ensure the rice is fully submerged.
5. **Finish Cooking:** Cover and continue to cook on **LOW for an additional 60-90 minutes**, or until the rice is tender and the liquid has thickened to a creamy consistency. *Check the rice after 60 minutes, as cooking times can vary.*
6. **Stir and Serve:** If using, stir in the shredded cheese during the last 10 minutes of cooking. Stir well. Garnish with parsley or thyme before serving.