Skip to content Skip to sidebar Skip to footer
Home / chicken / cream / crock / recipe / rice / soup

Cream Of Chicken Soup Crock Pot Recipe And Rice

Post a Comment
Table of Contents [Show]

Crock Pot Creamy Chicken and Rice Soup
Crock Pot Creamy Chicken and Rice Soup from jamiecooksitup.net

If you're looking for a warm and comforting meal that's easy to make, then you should try this cream of chicken soup crock pot recipe with rice. It's perfect for a chilly day, and the best part is that you can set it and forget it while it cooks in your slow cooker. This recipe is creamy, flavorful, and filling, making it a great choice for a family dinner or meal prep.

Prep Time

The prep time for this recipe is minimal, and you can have it ready to go in just 15 minutes.

Cook Time

The cook time for this recipe is 6 hours on low heat in your crock pot.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 cup uncooked rice
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1/2 cup heavy cream (optional)

Equipment

  • Slow cooker
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spatula

Method

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Add the cream of chicken soup, chicken broth, rice, onion, celery, carrots, garlic powder, thyme, salt, and pepper to the slow cooker. Stir to combine.
  3. Cover the slow cooker and cook on low heat for 6 hours.
  4. If using, stir in the heavy cream during the last 30 minutes of cook time.
  5. Once the chicken is cooked through and the rice is tender, use a spatula to shred the chicken into bite-sized pieces.
  6. Stir everything together in the slow cooker before serving.

Notes

This recipe is easily customizable, so feel free to add or substitute ingredients based on your preferences. You could use brown rice instead of white rice, or add in some frozen peas or corn for extra veggies. You could also swap out the cream of chicken soup for cream of mushroom soup or cream of celery soup.

Nutrition Info

Serving size: 1 cup
Calories: 315
Fat: 9g
Saturated Fat: 4g
Cholesterol: 81mg
Sodium: 757mg
Carbohydrates: 31g
Fiber: 1g
Sugar: 2g
Protein: 26g

Recipes FAQ

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts for this recipe. Just be sure to add an extra hour or two to the cook time, and check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F.

Do I have to use heavy cream?

No, you don't have to use heavy cream. It does add a nice creaminess to the dish, but if you prefer a lighter option, you can skip it or use half and half or milk instead.

Can I make this recipe on the stovetop?

Yes, you can make this recipe on the stovetop instead of in a crock pot. Simply cook the chicken in a large pot or Dutch oven until browned on both sides, then add the rest of the ingredients and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.

Recipe Tips

  • If you don't have fresh onion, celery, or carrots on hand, you could use frozen or canned veggies instead.
  • If you're short on time in the morning, you could prep the ingredients the night before and store them in the fridge, then just dump everything in the slow cooker in the morning.
  • Leftovers can be stored in the fridge for up to 4 days or in the freezer for up to 3 months.

Post a Comment for "Cream Of Chicken Soup Crock Pot Recipe And Rice"