Description
This set-it-and-forget-it Slow Cooker Chicken and Rice is the ultimate cozy meal prep, turning simple ingredients into tender, cheesy comfort with no fuss.
Ingredients
- 2 lbs boneless, skinless chicken thighs (juicier and yummier when reheating)
- 1½ cups long-grain white rice (uncooked)
- 1 packet onion soup mix
- 1 can cream of mushroom soup
- 2½ cups chicken broth
- 1 bag (12 oz) frozen mixed vegetables
- 1 bag frozen broccoli, if not in the mixed veggies bag
- 1 cup shredded cheddar cheese (or your favorite cheese)
- ½ tbsp salt
Instructions
- Place the chicken at the bottom of your slow cooker.
- Sprinkle the onion soup mix over the chicken.
- Pour in the cream of mushroom soup and chicken broth. Stir gently.
- Cook on low for 4 hours.
- Add the rice and frozen vegetables. Stir everything together.
- Cook on low for an additional hour, until the rice is tender.
- Shred the chicken with two forks – no need to remove it, as it’ll be falling apart.
- Stir in cheese if using. Let it sit for 5 minutes before serving.
- Prep Time: 5 minutes
- Rest Time: 5 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow cooker
- Cuisine: American