Ingredients
Scale
- 2 lbs Boneless skinless chicken breasts or thighs
- 2 cans (10.5 oz each) Condensed cream of chicken soup (or cream of mushroom)
- 2 cups Long-grain white rice (uncooked)
- *Note: 3 cups of water or chicken broth are required to cook the rice, though the three core “food” ingredients remain the chicken, soup, and rice.*
Instructions
- Start by greasing the inside of your slow cooker with non-stick cooking spray or a light coating of butter to prevent the rice from sticking. Place the raw chicken breasts or thighs at the very bottom of the pot in a single layer. If the pieces are very large, you can slice them into smaller chunks to ensure even cooking and easier serving later.
- Pour the uncooked white rice directly over the chicken. In a separate bowl or directly in the pot, whisk together the two cans of condensed soup with 3 cups of water (or broth). Pour this liquid mixture over the rice and chicken. Give it a very gentle stir just to ensure the rice is submerged in the liquid. Cover the slow cooker with the lid and cook on High for 3.5 to 4 hours, or on Low for 6 to 7 hours. Avoid opening the lid during the cooking process, as this releases the steam necessary to tenderize the rice.
- Once the timer goes off, check the rice for tenderness and ensure the chicken has reached an internal temperature of 165°F. Use two forks to shred the chicken directly in the pot, stirring it into the creamy rice mixture. If the mixture looks too thick, splash in a little extra warm milk or broth. Serve large scoops into bowls and garnish with fresh cracked black pepper or a sprinkle of parsley for a pop of color.
- Cook Time: 4 hours 5 minutes