Description
A delicious and comforting one-pot meal that combines tender chicken, creamy flavors, and cheesy goodness, perfect for busy families.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of chicken soup
- 1 (8 oz) package cream cheese, softened
- 1 (1 oz) packet ranch seasoning mix
- 1 1/2 cups uncooked long-grain white rice
- 3 cups chicken broth
- 1 1/2 cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions (optional, for garnish)
Instructions
- Spray the inside of your slow cooker with non-stick cooking spray.
- Place the chicken breasts in the bottom of the slow cooker. Spread cream cheese over the chicken. Sprinkle the ranch seasoning mix evenly on top. Add the cream of chicken soup.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is fully cooked and tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add uncooked rice and chicken broth to the slow cooker. Stir everything together well.
- Cover and cook on high for an additional 30–45 minutes, or until the rice is cooked and tender. Stir occasionally to ensure the rice doesn’t stick to the bottom.
- Stir in the shredded cheddar cheese and cooked bacon crumbles. Let the cheese melt into the mixture.
- Scoop the crack chicken and rice onto plates. Garnish with chopped green onions if desired.
Notes
Serve hot with a sprinkle of green onions and pair with a side salad or steamed vegetables. Store leftovers in an airtight container for 3-4 days or freeze for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American