Ingredients
Scale
- 4 pieces boneless, skinless chicken breasts
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 can cream of chicken soup (10.5 oz)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Place chicken breasts in the bottom of the slow cooker. Season with salt, pepper, and garlic powder.
- Pour uncooked rice evenly around the chicken.
- Whisk together chicken broth and cream of chicken soup. Pour over chicken and rice.
- Cover and cook on LOW for 4-5 hours until chicken is cooked and rice is tender.
- About 15 minutes before serving, shred the chicken lightly with two forks and stir everything together gently.
- Sprinkle mozzarella and cheddar cheese over the top. Cover and cook 10-15 minutes until cheese is melted.
- Stir to combine and serve hot.
Notes
- For extra veggies, add spinach or broccoli.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: x kcal
- Sugar: x g
- Sodium: x mg
- Fat: x g
- Saturated Fat: x g
- Unsaturated Fat: x g
- Trans Fat: 0 g
- Carbohydrates: x g
- Fiber: x g
- Protein: x g
- Cholesterol: x mg