SLOW COOKER CHEESY CHICKEN AND RICE
A hands-off, creamy one-pot meal where tender chicken and perfectly cooked rice mingle in a rich, cheesy sauce. Ideal for busy weeknights, this slow cooker casserole delivers comforting flavors with minimal prep and cleanup.
Ingredients
1 pound boneless, skinless chicken breasts
1 cup long-grain white rice, rinsed
1 small onion, finely diced
2 cloves garlic, minced
2 cups low-sodium chicken broth
½ cup milk
4 ounces cream cheese, cut into cubes
1½ cups shredded sharp cheddar cheese, divided
1 teaspoon dried thyme
½ teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Place the rinsed rice in the bottom of the slow cooker and scatter the diced onion and minced garlic over it. Pour in the chicken broth and milk, then stir in the dried thyme, smoked paprika, salt, and pepper until evenly combined.
Nestle the chicken breasts into the rice mixture, pushing them slightly below the surface so they absorb the liquid as they cook. Cover and set the slow cooker to low. Cook for 4 to 5 hours, or until the rice is tender and the chicken reaches an internal temperature of 165 °F.
Carefully remove the chicken breasts and transfer them to a plate. Stir the cream cheese and one cup of the shredded cheddar into the rice until the cheeses melt and the sauce becomes creamy. Taste and adjust seasoning if needed.
Shred the chicken with two forks, then return it to the slow cooker. Stir to distribute the chicken throughout the cheesy rice. Sprinkle the remaining half-cup of cheddar over the top, cover, and let sit for five minutes to allow the cheese to melt.
Scoop portions onto plates or into bowls and garnish with chopped parsley if desired.
Notes
For a richer flavor, swap half of the milk for half-and-half or stir in a dollop of sour cream at the end. If you prefer a slightly firmer rice texture, reduce the broth to 1¾ cups. This casserole can be assembled the night before—store in the refrigerator and cook the next morning, adding 30 extra minutes to the cooking time. Leftovers keep well for up to three days and reheat gently on the stovetop with a splash of broth to loosen the sauce.
Find it online: https://richspoon.com/slow-cooker-cheesy-chicken-and-rice/