Ingredients
- Chicken breasts: 2 pounds
- Chicken broth: 4 cups
- Long-grain rice: 1 cup
- Cream of mushroom soup: 1 can (10.75 ounces)
- Onion soup mix: 1 packet
- Dried thyme: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Place chicken breasts in the bottom of a slow cooker.
- Step 2: In a large bowl, combine chicken broth, rice, cream of mushroom soup, onion soup mix, thyme, salt, and pepper. Stir well to combine.
- Step 3: Pour the rice mixture over the chicken breasts, ensuring the chicken is mostly submerged.
- Step 4: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and rice is tender.
- Step 5: Once cooked, shred the chicken with two forks directly in the slow cooker.
- Step 6: Stir the shredded chicken into the rice mixture and serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave with a splash of chicken broth to prevent drying.
- Serve this comforting dish with a side of steamed green beans or a crisp garden salad for a complete meal.
- To prevent mushy rice, avoid opening the lid during cooking and ensure the rice is submerged in broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American