Ingredients
- Boneless, skinless chicken breasts: 2 pounds
- Long-grain white rice: 1 cup
- Cream of mushroom soup: 1 can (10.75 ounces)
- Chicken broth: 2 cups
- Dried onion flakes: 1 tablespoon
- Garlic powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Place the chicken breasts in the bottom of a 6-quart or larger slow cooker.
- Step 2: In a medium bowl, combine the cream of mushroom soup, chicken broth, dried onion flakes, garlic powder, salt, and pepper. Whisk until smooth.
- Step 3: Pour the soup mixture over the chicken breasts.
- Step 4: Sprinkle the rice evenly over the soup mixture. Do not stir.
- Step 5: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the rice is tender.
- Step 6: Shred the chicken with two forks and stir everything together well before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop with a splash of chicken broth to prevent drying.
- Serve with a side of steamed broccoli or green beans for a complete and comforting meal.
- For extra flavor, lightly sear the chicken breasts in a skillet before adding them to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American