Crock Pot Chicken and Rice (+Video)

• portionen: 4 servings
• aktive zeit: 15 minutes
• gesamtzeit: 5 hours 15 minutes

Zutaten

8 chicken tenderloins

1/2 Tablespoon lemon pepper seasoning (see notes below)

3 cups chicken broth (or water)

1/2 sweet onion, finely diced

2 teaspoons minced garlic

1 cup uncooked long grain rice

10 ounce can cream of chicken soup

10 ounce can cheddar cheese soup

1/2 cup shredded cheese (for topping, optional)

1 teaspoon dried parsley (for topping, optional)

Anweisungen

Pat 8 chicken tenderloins dry with a paper towel.

Season the chicken with 1/2 Tablespoon lemon pepper seasoningon both sides. This is the total amount of seasoning for all the chicken tenderloins (add more or less to your taste).

In a large skillet, over medium high heat, add 2-3 Tablespoons 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 3 cups chicken broth, 1/2 sweet onion, finely diced, 2 teaspoons minced garlic and 1 cup uncooked long grain rice. Stir well. Next, stir in 10 ounce can cream of chicken soup and 10 ounce can 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 3 1/2 - 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, add about 1/2 cup 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 1/2 cup shredded cheese during the last 15 minutes of cooking. Put the lid back on and allow it to melt.

Top with 1 teaspoon dried parsley (optional). Serve with a side salad or maybe some steamed vegetables.

Nährwertangaben

• Kalorien: 310 kcal
• Gesamtfett: 3 g
• Cholesterin: 72 mg
• Natrium: 142 mg
• Gesamtkohlenhydrate: 40 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 1 g
• Eiweiß: 27 g