A Comforting Dinner Ready When You Get Home
One-pot dishes may be part of your secret weapon for getting dinner on the table in a flash while keeping the kitchen mess to a minimum. But these meals, such as baked chicken and rice, can take over an hour from prep to table. To save time and headache, make your one-pot chicken and rice dish in the Crock-Pot. That way, dinner will be ready after the kids set the table. And, there's even less cleanup.
This chicken and rice Crock-Pot recipes uses cream of chicken soup to create a creamy and savory dish.
Total Time: 6 to 7 hours | Prep Time: 10 minutes | Serves: 4
- Spray oil
- 2 10-3/4-ounce cans of cream of chicken soup
- 1 cup chicken broth
- 1 cup uncooked long-grain rice
- 4 boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup diced onions
- Spray a 6-quart Crock-Pot with oil.
- In the Crock-Pot, mix together the soup, broth and rice.
- Place the chicken on top of the soup and rice, and season with salt and pepper.
- Top the chicken with onions.
- Cover the Crock-Pot and cook on low for 6 hours.
- Serve hot.
TL;DR (Too Long; Didn't Read)
If you have time, saute the onions in 1 teaspoon of oil or butter for 2 to 3 minutes over medium heat before topping your chicken. Cooking the onions before they go into the Crock-Pot adds a touch of sweet carmelization to the chicken and rice dish, and raises it up a notch on the yummy scale.
To truly make it a one-pot meal, add your veggies to the pot, too. Baby carrots and sliced celery make tasty fresh veggie additions. Or try frozen peas and carrots or corn. Broccoli and cauliflower may get mushy if cooked for too long, so throw them in during the last 30 to 45 minutes of cooking time.
For a cheesy twist, add 1 to 2 cups of shredded cheddar cheese when mixing the soup and rice in the Crock-Pot.
For super moist and tender chicken with a lot of flavor, replace the chicken breasts with 8 chicken thighs. Drumsticks also work in this recipe.
Spraying the Crock-Pot with oil is an important step that helps prevent the rice from sticking to the pot. A non-stick Crock-Pot liner also works.
Jill Corleone is a registered dietitian and health coach who has been writing and lecturing on diet and health for more than 15 years. Her work has been featured on the Huffington Post, Diabetes Self-Management and in the book "Noninvasive Mechanical Ventilation," edited by John R. Bach, M.D. Corleone holds a Bachelor of Science in nutrition.