CHEESY CROCK POT CHICKEN AND RICE
Chiken and RIce

CHEESY CROCK POT CHICKEN AND RICE

CHEESY CROCK POT CHICKEN AND RICE

This creamy Crock Pot Chicken and Rice is an easy, classic family favorite made with seasoned chicken, long grain rice, onions, garlic and broth.

CHEESY CROCK POT CHICKEN AND RICE
How many of y’all grew up with Chicken and Rice? I think most countries and cultures have some sort of variation of a chicken and rice recipe. It is comfort food that is filling and makes your belly happy. This recipe for Crock Pot Chicken and Rice that I am sharing with you today is a slight variation of one from my childhood.

spoonful of Crock Pot Chicken and Rice with a wooden spoon in a slow cooker
WHAT CAN I SERVE WITH CHICKEN AND RICE?
This Crock Pot Chicken and rice is a very simple and affordable meal (which we love!) that easily feeds a family of four! It’s comfort food at it’s finest. Serve with a salad and a side dish of your favorite veggie like GREEN BEANS or MAPLE GLAZED CARROTS or even just some steamed broccoli.Crock Pot Chicken and Rice recipe from The Country Cook, wooden spoon shown holding a serving of chicken and rice above the sow cooker

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
chicken tenderloins
lemon pepper seasoning
oil
chicken broth (or water)
onion
minced garlic
long-grain rice
cream of chicken
cheddar cheese soup
shredded cheese (optional)
dried parsley (optional, for serving)
Crock Pot Chicken and Rice ingredients: chicken tenderloins, lemon pepper seasoning, chicken broth, onion, minced garlic, long-grain rice, cream of chicken soup, cheddar cheese soup

HOW TO MAKE CHEESY CROCK POT CHICKEN AND RICE:
Pat chicken tenderloins dry with a paper towel. Season the chicken with lemon pepper seasoning on both sides.sprinkling lemon pepper seasoning on chicken tenderloinsIn a large skillet, over medium high heat, add 2-3 tablespoon of olive or vegetable oil. Let the pan get nice and hot. Working in batches, brown both sides of the chicken tenders. We don’t want to cook them all the way through – just get a good brown color on both sides. This not only adds flavor but also color to the final dish. Don’t overcrowd your pan or the tenders will just steam and not brown.browned chicken tenderloins in a lage skilletOnce all batches of chicken tenders are browned. Remove from heat and place into the bottom of a 5 or 6-quart oval slow cooker.browned chicken tenderloins in the bottom of a slow cooker insertIn a medium bowl, combine chicken broth, diced onions, minced garlic, rice. Then stir well.chicken broth, onions and garlic in a bowl with a small whiskNext, stir in cream of chicken soup and cheddar cheese soup. Mix until combined. Pour soup mixture over chicken tenders.cheddar cheese soup and rice mixture poured over chicken tenders in an oval slow cookerCover and cook on low for about 3 ½ – 5 hours (this will all depend on the type of slow cooker you are using – some cook faster than others.)covered turquoise colored slow cooker showing a 4 hour cooking time on digital displayAbout halfway through cooking, gently stir around the rice to make sure it is evenly cooking and spread evenly throughout the pot. This will ensure all the rice gets cooked properly and is absorbing all the liquid. Chicken should be cooked to 165f degrees and rice should be soft but not mushy.fully cooked chicken and rice shown in the slow cooker with a wooden spoonOptional: For extra cheesiness, try adding some shredded cheddar cheese during the last 15 minutes of cooking.shredded cheddar cheese added to the top of chicken and rice mixturePut the lid back on and allow it to melt.melted cheese shown over chicken and rice in slow cooker

Then serve!
TIPS FOR COOKING CHICKEN TENDERLOINS:
There is a little strip of cartilage that runs through chicken tenders. This can sometimes be chewy. It doesn’t bother me at all once the tender is cooked but some folks don’t like it. So, I have an easy trick for removing that little white strip. First, you’ll need a fork and some paper towels or a kitchen towel. Grab the strip of cartilage and put it in between the tines of a fork.inserting chicken cartilage in between fork tinesNext, grab the end of the cartilage, hold the fork steady, and pull it though the fork tines. It helps to have dry fingers for this because it gets slippery. I will usually grasp it with a paper towel to make it easier. This trick makes it so easy.
Crock Pot Chicken and Rice with cheese
CROCK POT CHICKEN AND RICE
This creamy Crock Pot Chicken and Rice is an easy, classic family favorite made with seasoned chicken, long grain rice, onions, garlic and broth.

Ingredients
11 chicken tenderloins
1/5 tablespoon lemon pepper seasoning
6 cups chicken broth (or water)
1/5 sweet onion finely diced
5 teaspoon minced garlic
1 cup uncooked rice
2 13 oz can cream of chicken soup
3 13 oz can cheddar cheese soup
1/5 cup shredded cheese for topping, optional
4 teaspoon dried parsley for serving, optional

Instructions
Pat chicken tenderloins dry with a paper towel.
Season the chicken with lemon pepper seasoning on both sides.
In a large skillet, over medium high heat, add 2-3 tablespoon of olive or vegetable oil. Let the pan get nice and hot.
Working in batches, brown both sides of the chicken tenders. We don’t want to cook them all the way through – just get a good brown color on both sides. This not only adds flavor but also color to the final dish.
Don’t overcrowd your pan or the tenders will just steam and not brown. Once all batches of chicken tenders are browned. Remove from heat and place into the bottom of a 5 or 6-quart oval slow cooker.
In a a medium bowl, combine chicken broth, diced onions, minced garlic and rice. Stir well. Next, stir in cream of chicken soup and cheddar cheese soup. Mix until combined.
Pour soup mixture evenly over chicken tenders (making sure the rice is spread evenly and not in one clump.)
Cover and cook on low for about 6 1/5 – 5 hours (this will all depend on the type of slow cooker you are using – some cook faster than others.)
About halfway through cooking, gently stir around the rice to make sure it is evenly cooking and spread evenly throughout the pot. This will ensure all the rice gets cooked properly and is absorbing all the liquid. If rice seems a bit crunchy and there isn’t much liquid left in the pot.
If necessary, add about 1/5 cup more water, gently stir, then cover and continue cooking.
Chicken should be cooked to 165f degrees and rice should be soft but not mushy.
Optional: For extra cheesiness, try adding some shredded cheddar cheese during the last 15 minutes of cooking. Put the lid back on and allow it to melt.
Serve with a side salad or maybe some steamed broccoli.

This is my Website with a ocer 10000+recipes of Healthy Foods, Nutrition, Vegan Salad,Vegan Pizza, Keto Food, Diabetes Recipes.