Cheesy Crock Pot Chicken With Rice
I modified another recipe to come up with this simple meal.
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INGREDIENTS
Nutrition- 1
- 1(10 3/4 ounce) can cream of chicken soup, undiluted
- 1cup water
- 1small chicken bouillon cube
- 1⁄2teaspoon salt
- 1⁄2teaspoon garlic powder
- 1⁄2teaspoon black pepper
- 1⁄2teaspoon onion powder
- 3
- 1⁄2
- 1⁄2 - 3⁄4cup ricotta cheese
- 1
- 2cups instant rice
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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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