Ingredients
- Chicken breasts, boneless, skinless: 2 pounds
- Chicken broth: 4 cups
- Long-grain rice: 1 cup
- Cream of mushroom soup: 1 can (10.75 ounces)
- Onion, chopped: 1/2 cup
- Garlic powder: 1 teaspoon
- Dried thyme: 1/2 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Place the chicken breasts in the bottom of a 6-quart or larger slow cooker.
- Step 2: In a large bowl, combine the chicken broth, rice, cream of mushroom soup, chopped onion, garlic powder, thyme, salt, and pepper. Stir well to combine.
- Step 3: Pour the rice and soup mixture over the chicken breasts in the slow cooker. Ensure the chicken is mostly submerged.
- Step 4: Cover the slow cooker 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 5: Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine with the rice.
Notes
- For easier shredding, let the cooked chicken cool slightly before pulling it apart.
- Leftovers taste great – store in an airtight container in the fridge for up to 3 days.
- Add a dollop of sour cream and some chopped parsley just before serving for extra flavor and freshness.
- If the rice absorbs too much liquid during cooking, stir in a splash more chicken broth before serving to reach your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American