Creamy Chicken and Rice Recipe
Introduction
This Crockpot Chicken recipe is a simple and comforting meal perfect for busy days. With minimal ingredients and hands-off cooking, you’ll have tender, flavorful chicken ready to serve over hot rice.
Ingredients
- 3 to 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) unsalted cream of chicken soup
- 2 packets (0.87 oz each) chicken gravy mix
- 1/2 cup water or chicken broth (optional)
- Hot cooked rice
Instructions
- Step 1: Place the chicken breasts in the slow cooker. Season with salt and pepper to taste, if desired.
- Step 2: In a separate bowl, whisk together the cream of chicken soup, chicken gravy mix, and water or broth (if using) until smooth. Pour the mixture over the chicken in the slow cooker.
- Step 3: Cover the slow cooker and cook on LOW heat for 4 to 6 hours, allowing the chicken to become tender and flavorful.
- Step 4: Once cooked, break the chicken breasts into bite-sized pieces using a fork or spoon to make serving easier.
- Step 5: Serve the shredded chicken over hot steamed rice and enjoy your comforting meal.
Tips & Variations
- For extra flavor, add a teaspoon of garlic powder or onion powder to the sauce before cooking.
- Use chicken broth instead of water for a richer sauce.
- Try adding frozen mixed vegetables to the slow cooker for a complete one-pot meal.
- If you prefer a thicker sauce, stir in a slurry of cornstarch and water during the last 30 minutes of cooking.
Storage
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water or broth if needed to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts in this recipe?
Yes, you can use frozen chicken breasts, but be sure to increase the cooking time to 6 to 8 hours on LOW to ensure they cook through completely.
Is it necessary to use gravy mix with the cream of chicken soup?
The gravy mix enhances the flavor and thickens the sauce, but if you prefer, you can omit it and add herbs or spices to taste for a lighter sauce.
PrintCreamy Chicken and Rice Recipe
This Crockpot Chicken recipe is a simple and comforting slow-cooked dish featuring tender boneless, skinless chicken breasts simmered in a creamy mixture of condensed cream of chicken soup and chicken gravy mix. Easy to prepare and perfect for busy days, this meal is served over hot steamed rice for a hearty and satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 3 to 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) unsalted cream of chicken soup
- 2 packets (0.87 oz each) chicken gravy mix
- 1/2 cup water or chicken broth (optional)
- Hot cooked rice, for serving
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts in the slow cooker. Optionally, season with salt and pepper to taste to enhance the flavor.
- Prepare and Pour the Sauce: In a medium bowl, whisk together the unsalted cream of chicken soup, chicken gravy mix packets, and water or chicken broth if using, until the mixture is smooth and well combined. Pour this sauce evenly over the chicken breasts in the slow cooker.
- Cook the Chicken: Cover the slow cooker with its lid and set it to cook on LOW heat. Let the chicken cook for 4 to 6 hours. This slow cooking process will ensure the chicken becomes tender and infused with the creamy flavorful sauce.
- Final Preparation: Once the chicken is fully cooked and tender, use a fork or spoon to break the chicken breasts into bite-sized pieces right in the slow cooker. This makes serving easier and allows the chicken to absorb more of the sauce.
- Serve: Spoon the bite-sized chicken and sauce over hot steamed rice on plates or bowls. Serve immediately to enjoy this comforting and delicious dish.
Notes
- For added flavor, consider adding garlic powder or onion powder along with salt and pepper when seasoning the chicken.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Chicken thighs can be used as a substitute for breasts if you prefer darker meat with more flavor.
- Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving for food safety.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Keywords: crockpot chicken recipe, slow cooker chicken, creamy chicken, easy chicken dinner, chicken with gravy, chicken and rice, comfort food
