Ingredients
- Boneless, skinless chicken breasts: 2 pounds
- Chicken broth: 4 cups
- Long-grain white rice: 1 cup
- Cream of mushroom soup: 1 (10.75 ounce) can
- Dried onion flakes: 1 tablespoon
- Garlic powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Place the chicken breasts in the bottom of the crockpot.
- Step 2: Pour the chicken broth over the chicken.
- Step 3: In a separate bowl, combine the rice, cream of mushroom soup, onion flakes, garlic powder, salt, and pepper. Mix well.
- Step 4: Pour the rice mixture over the chicken and broth in the crockpot.
- Step 5: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the rice is tender.
- Step 6: Shred the chicken with two forks and stir everything together before serving.
Notes
- For easier reheating, portion leftovers into airtight containers before refrigerating for up to 3 days.
- A splash of extra chicken broth during reheating helps loosen the rice and restore moisture.
- Garnish with chopped fresh parsley or green onions for a pop of color and fresh flavor.
- To prevent mushy rice, make sure the rice mixture is evenly distributed over the chicken and broth; don't stir until the end.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American