Description
Transform ordinary dinner into an extraordinary experience with this creamy, velvety chicken and rice dish that’s perfect for family gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1/2 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts at the bottom of your slow cooker. Season them generously with salt, pepper, thyme, and paprika.
- In a separate bowl, mix the cream of chicken soup, chicken broth, chopped onion, and minced garlic until combined.
- Pour the creamy mixture over the seasoned chicken in the slow cooker.
- Spread the rice evenly over the top of the mixture, followed by the frozen mixed vegetables. Do not stir.
- Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and the rice is fluffy.
- Once done, remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the slow cooker and stir in the heavy cream until well mixed.
- Serve in bowls, garnishing with freshly chopped parsley.
Notes
Consider seasoning the chicken ahead of time and chopping vegetables the night before for best results. This dish can also be made in the oven or air fryer if you don’t have a slow cooker.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Keywords: slow cooker, creamy chicken, chicken and rice, family dinner, comfort food