Ingredients
Scale
- 1 ½ lbs. boneless skinless chicken breasts
- 21 oz. cream of chicken soup
- ½ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. garlic powder
- ½ tsp. onion powder
- 4 Tbsp. salted butter
- 8 oz. sharp cheddar cheese, divided
- ½ cup sour cream
- 2 cups uncooked long grain rice
- sliced green onion (optional)
Instructions
- Place the chicken breasts into the slow cooker and sprinkle with salt, pepper, garlic powder, and onion powder.
- Layer the cream of chicken soup over the chicken and add sliced butter on top.
- Cover the slow cooker and cook on LOW for 6-7 hours or HIGH for 5 hours.
- About 20-30 minutes before the cooking is complete, prepare the rice according to package directions.
- Once cooked, shred the chicken using two forks within the slow cooker.
- Stir in the cooked rice, half of the shredded cheese, and sour cream to the chicken mixture.
- Gently mix everything together and sprinkle the remaining cheese on top.
- Cover the slow cooker again and let the cheese melt for about 10 minutes. Serve with sliced green onions if desired.
Notes
For extra flavor, consider adding your favorite herbs or spices to the chicken before cooking.
To make meal prep easier, shred the chicken and rice ahead of time and store them separately until ready to serve.
Adjust the consistency of the dish by adding more or less sour cream based on your preference.
- Prep Time: 25 minutes
- Cook Time: 5-7 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg