Description
A hearty slow cooker dish with chicken, rice, and mixed vegetables that provides comfort and ease to busy lives.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup long-grain white rice
- 1 cup frozen mixed vegetables
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Begin by getting your chicken ready. Pat the chicken breasts dry with a paper towel.
- In a bowl, combine the cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper. Stir until well mixed.
- Pour half of the soup mixture into the bottom of the Crock Pot. Lay the chicken breasts on top and pour the remaining soup mixture over the chicken.
- Sprinkle the uncooked rice around the chicken, followed by the mixed vegetables on top.
- Cover your Crock Pot and set it on low for 240-360 minutes or on high for 120-180 minutes.
- When the cooking time is up, check the chicken’s internal temperature to ensure it has reached 165°F.
- Finally, garnish with fresh parsley if you’d like, and serve it hot right from the pot.
Notes
This dish is easily adaptable; consider brown rice for a chewier texture or swap mixed vegetables with your favorites.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 70mg