Cheesy Zesty Crockpot Chicken and Rice
2-4 bone in chicken breasts (remove the skin)
A single pat of butter for each chicken breast
Salt and pepper
2 cans of cream of chicken soup
1 small can of chopped green chilis
½ cup grated parmesan cheese
1 cup white rice (I use Basmati – but simple white rice is fine)
1 ½ cups milk (I use whole but any is fine)
1 tsp onion powder
1 tsp garlic powder
1 tsp dried celery
½ tsp salt
½ tsp pepper
1 cup grated sharp American cheese
Garnish with chopped fresh parsley or thyme
Remove the skins from the chicken breasts. Spray a light coat of non stick spray inside of crockpot. Lay the chicken, bone side down in the crockpot and place a single pat of butter on the top of each chicken breast. Salt and pepper each breast as per your taste.
In a medium sized bowl, mix all of the other ingredients together except the American cheese.
Pour the ingredients from the mixing bowl over the top of the chicken breasts in the crockpot. Sprinkle ¾ of the American cheese over the top and reserve the rest for serving. Place the lid on the crockpot.
Set crockpot on Low for 8 hours or high for 4 hours. When ready to serve, shred the chicken from the bone using a fork and mix the meat in with the rice mixture. Discard the chicken bones. Sprinkle the remaining American cheese over the top and serve. Best served with a green vegetable or bright orange carrots - as in the photos here!
Cheesy Zesty Crockpot Chicken and Rice. Simply put everything in the crockpot in the morning - come back in 8 hours and dinner is ready!
Chicken, Rice, Crockpot, slow cooker, grain, easy, one dish, cheese, casserole, chicken and rice
Wednesday, September 16, 2015 - 4:50am