Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice, uncooked
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup heavy cream or half-and-half
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Place chicken breasts in the slow cooker.
- Sprinkle rice, garlic powder, onion powder, thyme, and pepper evenly over the chicken.
- In a bowl, whisk together cream of mushroom soup, chicken broth, and heavy cream. Pour over the chicken and rice.
- Cover and cook on low for 4 hours or high for 2.5 hours.
- Shred chicken with two forks and stir gently to combine with rice and sauce.
- Serve warm, garnished with fresh parsley.
Notes
- For added veggies, stir in 1 cup frozen peas or diced carrots at the start.
- Cooking times may vary—check rice tenderness before serving.
- Leftovers thicken significantly; thin with a splash of broth or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Contains Dairy, Gluten (depending on soup)
Nutrition
- Serving Size: 1 serving
- Calories: 485 Kcal
- Sugar: 3g
- Sodium: 760mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
