Crockpot Chicken and Rice

Crockpot Chicken and Rice
Crockpot Chicken and Rice
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Crockpot Chicken and Rice

  1. 1 cup Giant Eagle long grain rice

  2. 1 3/4 cup College Inn chicken broth

  3. 4 skinless, boneless chicken breasts

  4. 10.5 oz. Giant Eagle cream of mushroom soup

  5. 12.5 oz. Farmer's Market broccoli and cauliflower medley

Prep Time: 00:10
Total Time: 04:00

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 1 cup Giant Eagle long grain rice
  • 1 3/4 cup College Inn chicken broth
  • 4 skinless, boneless chicken breasts
  • 10.5 oz. Giant Eagle cream of mushroom soup
  • 12.5 oz. Farmer's Market broccoli and cauliflower medley

Recipe Directions:

Directions: In a crockpot, mix rice and broth. Add in chicken breasts and season them with salt and pepper, then top with soup. Place lid on crockpot, then cook on high for 3 hours or until internal temperature of chicken reaches 165 degrees Fahrenheit. Cook vegetables in microwave according to package directions and serve with crockpot chicken and rice. Oven/Stovetop Direction: Preheat oven to 350 degrees Fahrenheit. Place chicken breasts in a 9x13 inch baking dish and spread soup over top. Cover with foil and bake until internal temperature of chicken reaches 165 degrees Fahrenheit, about 50-60 minutes. While chicken is baking, prepare rice on stovetop according to package directions, replacing the water with broth. Prepare broccoli and cauliflower medley in microwave according to package directions. Serve chicken and soup over rice with broccoli and cauliflower medley on the side.

Serving per recipe:

4