Slow Cooker Chicken and Rice

I love to cook in a slow cooker.  It's a fix it and forget it kind of thing! The food comes out so moist and the flavors are infused throughout the meat... YUM!!!

This recipe is very easy and can be changed in many ways.  Feel free to add sour cream, cream cheese, cheddar cheese, vegetables, etc.  I also combine all the ingredients the night before, that way it is ready to be cooked the next day.  If you are like me, you don’t have any extra time in the morning to spare.

Slow Cooker Chicken and Rice

4 chicken breasts

1/2-1 cup rice

1 onion, chopped

1 can cream of chicken or cream of mushroom

1 can mushrooms, drained

1 1/2 cup chicken broth (you can use water or milk)

To taste: garlic powder, red pepper flakes, salt, pepper

Spray your slow cooker insert with non-stick cooking spray.

Place the chicken breasts on the bottom of slow cooker.

In a separate bowl, combine cream of chicken, onion, mushrooms, spices, and ½ cup broth (this is also where you can add any other extra ingredients you may choose).  Once mixed well, pour over chicken breast. 

Put rice on top of soup mixture. 

**At this point, if you are not cooking immediately, put in the refrigerator until ready to cook**

Once you are ready to begin the cooking process, pour 1 cup broth into the slow cooker insert.  This will give a little extra moisture and make a thin gravy for your rice to soak up (optional step, if left out the chicken and rice will be thicker).

Cook on low for 6-8 hours.