Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breast
- 21 oz cream of chicken soup (2 cans at 10.5 oz each)
- 1 cup chicken broth
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups instant rice
- 1.5 cups shredded cheddar cheese
Instructions
- Place chicken breast in the slow cooker.
- Whisk together cream of chicken soup, broth, onion powder, garlic powder, salt, and pepper.
- Pour the mixture over the chicken.
- Cook on low for 6-7 hours or on high for 4-5 hours.
- Remove cooked chicken, shred it, and return to the slow cooker.
- Cook rice according to package directions and mix into the chicken.
- Stir in 1 cup of cheddar cheese, then top with the remaining 1/2 cup.
- Cover the slow cooker until the cheese melts.
- Turn off the slow cooker and let it cool slightly before serving.
Notes
- Use fresh chicken for best results.
- Adjust seasoning to your preference.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 6-7 hours (low) or 4-5 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg