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Easy Crockpot Chicken and Rice

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A warm and wholesome meal that combines tender chicken and rice with rich flavors, all cooked effortlessly in a crockpot.

Ingredients

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  • 2 cups long grain rice (jasmine)
  • 2 pounds boneless skinless chicken breast (or thighs)
  • 1 cup celery (sliced)
  • 21 ounces cream of chicken soup (2-10.5 ounce cans)
  • 1 ounce onion soup mix (one packet – divided use)
  • 1 jalapeno (diced – optional)
  • Chopped fresh parsley (for garnish)

Instructions

  1. Cook the rice in the rice cooker until done – about 20 minutes.
  2. Spray the crock with non-stick cooking spray.
  3. Add the cooked rice, celery, cream of chicken soup, diced jalapeno, and half the onion soup mix. Stir to combine.
  4. Lay the chicken breasts over the top and sprinkle with the remaining onion soup mix.
  5. Cook on low for 5-6 hours or until the internal temperature of the chicken reaches 165°F.
  6. Sprinkle with chopped fresh parsley and serve.

Notes

Make sure the chicken is fully submerged in the mixture to keep it moist. Adjust spice levels to taste by adding more jalapenos or red pepper flakes.

Nutrition

Find it online: https://recipesunfolded.com/easy-crockpot-chicken-and-rice/

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