Crockpot Cheesy Chicken and Rice Recipe
This crockpot chicken and rice is a comfort food family favorite that could not be easier. It’s got tender bites of seasoned chicken, fluffy cooked rice, and mixed veggies all served in a deliciously creamy cheese sauce.
Servings: 6 people
Calories: 434kcal
Ingredients
- 1 ½ pounds chicken breasts cut into 1" pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 ounces cream cheese cut into 1" cubes
- 1/2 cup carrots cut into 1/2" pieces
- 3 cups chicken broth
- 1 ½ cups long grain white rice
- 1/2 cup corn frozen, fresh, or canned
- 1/2 cup peas
- 1 cup shredded cheddar cheese
Instructions
- In a crockpot, add the diced chicken breast, garlic powder, onion powder, salt, pepper, cream cheese, diced carrots, chicken broth, and rice. Mix lightly.
- Cover and cook on high for 3-4 hours, or until the rice and chicken are cooked.
- Once the rice and chicken are cooked, add the peas, corn, and shredded cheddar cheese and stir gently. Cover and switch to the "warm" setting, allowing the mixture to sit and the cheese to melt for about 15 minutes.
- Serve immediately. Enjoy!
Notes
- Storing leftovers: store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: leftovers can be frozen in freezer bags, or any other airtight container, for up to 2 months. To thaw, transfer to the refrigerator overnight.
- To reheat: reheat in the microwave for 1-2 minutes on high, or until warmed through. You can also reheat in a saucepan over low heat with a bit of extra chicken broth or water.
Nutrition
Calories: 434kcal | Carbohydrates: 45g | Protein: 27g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1104mg | Potassium: 496mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2377IU | Vitamin C: 7mg | Calcium: 182mg | Iron: 1mg