Creamy 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
Scale
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
Find it online: https://cookwithlea.com/creamy-chicken-and-rice-recipe/
