Ingredients
- Boneless, skinless chicken breasts: 2 pounds
- Long-grain white rice: 1 cup
- Cream of mushroom soup: 1 (10.75 ounce) can
- Chicken broth: 2 cups
- Onion soup mix: 1 (1 ounce) envelope
- Dried thyme: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Place chicken breasts in the bottom of a crockpot.
- Step 2: In a medium bowl, combine cream of mushroom soup, chicken broth, onion soup mix, thyme, salt, and pepper. Mix well.
- Step 3: Pour the soup mixture over the chicken.
- Step 4: Sprinkle the rice evenly over the soup mixture. Do not stir.
- Step 5: Cover the crockpot 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 before serving.
Notes
- For easier meal prep during the week, divide cooled leftovers into airtight containers and refrigerate for up to 4 days.
- Reheat individual portions in the microwave with a splash of chicken broth to restore moisture and prevent the rice from drying out.
- Serve your Crockpot Chicken and Rice with a side of steamed green beans or a crisp garden salad for a complete and satisfying meal.
- To prevent mushy rice, avoid lifting the lid during cooking and ensure the rice is evenly distributed over the soup mixture before starting the crockpot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American