Cheesy Crock Pot Chicken With Rice

I modified another recipe to come up with this simple meal.
- Ready In:
- 8hrs 5mins
- Serves:
- Units:
3
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ingredients
- 1 (10 1/2 ounce) can Rotel tomatoes & chilies, do not drain
- 1 (10 3/4 ounce) can cream of chicken soup, undiluted
- 1 cup water
- 1 small chicken bouillon cube
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon onion powder
- 3 medium boneless skinless chicken breasts, frozen
- 1⁄2 cup low-fat sour cream
- 1⁄2 - 3⁄4 cup ricotta cheese
- 1 cup monterey jack cheese, grated
- 2 cups instant rice
directions
- Mix the tomatoes, soup, water, and spices in a crock pot. Add the frozen chicken breasts and cover with a lid. Cook on low heat for 6-7 hours.
- Remove the lid and stir in the sour cream, ricotta, and monterey jack cheese. Turn the crock pot onto high and continue to cook for another hour.
- Once the breasts are tender turn off the crock pot and break apart the breasts. Stir in the instant rice and recover with the lid for 10 minutes. Serve warm.
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RECIPE MADE WITH LOVE BY
@FDADELKARIM
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@FDADELKARIM
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"I modified another recipe to come up with this simple meal."
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This was very good and so easy to put together. The seasoning was perfect too. I thought I had ricotta cheese but didn't so used Parmesan which worked very well for us. Liked the little bit of heat that the Rotel added. The chicken was fall apart tender. Cooked it for 6 hours then another hour and a half after adding the cheese on low setting. Just delicious. Thanks for sharing. Made for WTTM tag game. :)Reply
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