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In the Crockpot: Creamy Chicken and Rice

Posted by on 18 September 2009

Now that religion class is back in full swing, I’m back to using the crockpot every Wednesday.  This week, we had Creamy Chicken and Rice.  You couldn’t ask for anything easier to make!!


Creamy Chicken and Rice

4 chicken breasts (boneless is optional)            2 cans of cream of chicken soup

1 cup of rice            1/2 cup of diced carrots            1 cup of water or chicken broth

season to taste:  salt, pepper, parsley flakes, finely chopped onion, and garlic or garlic powder

Mix the cream of chicken soup, seasoning, carrots and water/broth in the crockpot.  Add the rice and mix again.  Add the chicken and coat with mixture.  Cook on low for 4-6 hours. 

NOTE:  If you use instant rice, add to crockpot 2 hours before serving.  Don’t add immediately or it’ll overcook and become mush.  Also, it might be necessary to add more water or chicken broth as it all cooks down.  Just add for the consistancy that you prefer.

5 Responses to In the Crockpot: Creamy Chicken and Rice

  1. Valerie REilly

    if i threw in a can of chicken and a chicken breast would that work? do i have to actually open the can?

  2. Deborah

    Sounds super yummy.

  3. Tajuana

    Thanks for stopping by my blog. I don’t know how long I’ll keep posting my crockpot recipes of the week. I need to find things to cook from scratch without using any processed foods. We’re going GFCF for my son so things will be changing around our house.

  4. Debbie

    Looks yummy! Me and rice….not a good mix. LOL Mine is either undercooked or overcooked.

    • Elaine

      LOL Hubby generally cooks the rice in the steamer. I’m not even really sure how to use it. I do alright on the stove, but the crockpot is easiest with a meal like this!! LOL

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