Cheesy Zesty Crockpot Chicken and Rice
By: Wendi Spraker
Published: Wednesday, September 16, 2015 - 4:50am

Ingredients




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

Preparation

1 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. 2 In a medium sized bowl, mix all of the other ingredients together except the American cheese. 3 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. 4 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!

About

Cheesy Zesty Crockpot Chicken and Rice.  Simply put everything in the crockpot in the morning - come back in 8 hours and dinner is ready!