Crock Pot Chicken and Rice

Submitted by CookingMonster

"Threw this together one morning and what a wonderful dinner. Served with peas and dinner buns. Please note: I didn't leave the chicken breast whole, I cut each breast into 3 pieces."

 

• Ready In: 6hrs 10mins
• Ingredients: 8
• Serves: 6-8

ingredients

• 6 tablespoons butter
• 6 boneless skinless chicken breasts
• 1 (2 ounce) package onion soup mix (dry)
• 1 cup rice
• 1⁄4 cup parmesan cheese
• 1 1⁄2 cups milk
• 2 (10 ounce) cans cream soup (mushroom or celery)
• 1⁄2 teaspoon black pepper

directions

1. Mix dry soup to wet soup and rice and milk in a bowl.
2. Lay chicken in lightly greased crock pot. Place 1 tablespoons butter on top of each piece of chicken.
3. Pour over soup mixture.
4. Season with pepper and sprinkle the parmesan cheese on top.
5. Cook in crock pot for 8-10 hours on low or 4-6 hours on high.
6. Enjoy!

Reviews

[marcoandrita]

Just a few thoughts - stir a few times while cooking and when the rice is the right texture cover and move to a warming oven until ready to eat. Chicken was extremely tender as I did cut the half breasts in half again - adding carrots and fresh parsley at 3 hours out of the 6 hours cooked. Really rich tasting!

 

[taraleehindman]

I used cream of celery and also threw in a 1 lb bag of broccoli and cauliflower. It was the perfect flavor and not too salty, but I think if I hadn't added the veggies it would have been. The next time I make this I will make it just the same and add mushrooms as well!

 

[All-Natural-Nut]

A-plus on taste! However, I would do a couple things differently next time...first, I would not cook it on high. The rice got so crusty and black on the edges that a good portion of it was inedible. Secondly, I would not pour the rice/milk mixture OVER the chicken--I would place the chicken on TOP of the rice mixture. Here is why--when I started to dig out the rice and the chicken pieces, the chicken was so moist that it just started to fall apart. In a short while I was unable to tell where the chicken ended and the rice began, and I ended up stirring it all together into a sort of casserole. It tasted fabulous, but there were a lot of bones to pick out.<br/><br/>I should say that I did not follow the recipe exactly, as I did not have either of the soups. Instead, I used 2 big onions chopped and carmelized, and I added 1/2 cup heavy cream, and then a generous portion of dried basil and dried thyme and 2 bay leaves. Another thing I did was brown the chicken before putting it in the crock-pot (I always brown my meat because it adds a lot of flavor).<br/><br/>One more thing is that this recipe kinda needs some color!

 

[Charlotte J]

Update: I took this to a potluck at church this past Sunday. I cut the chicken breast into bite size pieces. For a little color, diced carrots were added in 1 hour before severing. A few minutes before we ate, I added 1/2 cup of minute rice as there was more liquid then I would have liked this time. I love this recipe!!......... September 09, 2005--This was so easy to put together and the whole family loved it! Put mine on high for 5 hours and the chicken was so you could cut it with a fork. The liquid was adsorbed into the rice nicely with no dry or burnt areas in the crockpot. Thank you for sharing this recipe with us. I'll be sharing it with friends and family!!

 

[gloria.leggio]

We love this when we need something easy that we can just throw on and eat later. We use boneless, skinless Chicken breasts and the chicken is super tender and falls apart. The sauce is a bit salty but you can always use less soup base to taste. This is so easy and a favorite go to when we are busy.