Description
A low-effort, comforting one-pot meal featuring tender chicken breasts, long-grain rice, and a melty cheddar topping, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs total)
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth (low-sodium if preferred)
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- 1 cup frozen mixed vegetables (carrots, peas, corn, etc.)
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Spray or lightly oil the slow cooker insert to prevent sticking.
- Place the chicken breasts in a single layer at the bottom of the slow cooker. Season with salt, pepper, and half the garlic powder.
- Scatter rinsed rice and chopped onion over and around the chicken. Sprinkle the remaining garlic powder.
- Pour chicken broth evenly over the rice and chicken. Do not stir vigorously.
- Spoon the frozen mixed vegetables on top. Cover the slow cooker.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours. Ensure chicken reaches 165°F (74°C) and the rice is tender.
- About 15 minutes before serving, sprinkle shredded cheddar over the top and cover to let it melt. Serve warm, fluffing the rice gently around the chicken.
Notes
For a vegetarian version, use vegetable broth and a meat substitute. If using chicken thighs, adjust cook times. Brown rice requires more liquid and cooking time.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American