A simple and delicious crock pot meal featuring tender chicken, hearty brown rice, and gooey melted cheese. Perfect for busy nights!
- 2 boneless, skinless chicken breasts (cut into 1-inch pieces)
- 2 tsp minced garlic
- 1 tsp black pepper
- 1 tsp salt
- ½ onion, chopped
- 3 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1½ cups uncooked brown rice
- 2 cups shredded cheddar cheese
In a slow cooker, combine chicken, garlic, salt, pepper, onion, chicken broth, cream of chicken soup, and brown rice. Stir well.
Cover and cook on high for 3.5 to 4 hours, until the rice has absorbed the liquid.
Stir in shredded cheese, cover, and let it melt for about 5-7 minutes.
Serve warm and enjoy!
- Use brown rice for best results—it holds up well to slow cooking. White rice may become too soft.
- If the dish is too thick, add more chicken broth (¼ cup at a time) until desired consistency is reached.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.