1 1/2 pounds chicken breast (boneless and skinless)
21 oz cream of chicken soup (I used two 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 1/2 cups cheddar cheese (shredded)

  1. Add chicken breast to your slow cooker. In a separate bowl whisk together cream of chicken soup with broth and all seasonings. Pour over chicken breast in the slow cooker. Cover and cook on low for 6-7 hours or on high for 4-5 hours.
  2. Once the chicken is cooked through remove from slow cooker. Shred then return to the slow cooker.
  3. Cook rice according to package directions. Mix rice into cooked and shredded chicken. Mix in 1 cup of cheddar cheese then topped with the remaining 1/2 cup cheese and place lid on your slow cooker until cheese melted.
  4. Recipe Notes
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