Ingredients:

  • 2 lbs boneless, skinless chicken breasts, cubed or whole
  • 2 cans (10.5 oz each) Condensed Cream of Chicken Soup
  • 1 cup low sodium Chicken Broth
  • 1 medium yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 teaspoon Dried Thyme
  • Salt and Black Pepper, to taste (start with 1 tsp salt, 1/2 tsp pepper)
  • 1 1/2 cups uncooked Long-grain white rice
  • 1 cup Water or Extra Broth
  • 2 cups Sharp Cheddar Cheese, freshly grated
  • 4 oz Full-Fat Cream Cheese, cut into small cubes (optional)
  • 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare the Base: In the bowl of the slow cooker, combine the condensed soup, 1 cup of chicken broth, diced onion, minced garlic, dried thyme, salt, and pepper. Stir thoroughly until the soup is fully incorporated into the liquid.
  2. Add Chicken: Place the cubed or whole chicken pieces into the seasoned mixture. Ensure the chicken is submerged beneath the liquid.
  3. Set and Go: Secure the lid. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
  4. Test and Shred: Once the cooking time is nearly complete, check the chicken. If whole, remove the breasts, shred them using two forks, and return the meat to the slow cooker.
  5. Add Starch and Liquid: Stir in the 1 1/2 cups of uncooked long-grain rice and the additional 1 cup of water or broth. Stir well to distribute the rice evenly.
  6. Final Simmer: Replace the lid and continue cooking on HIGH for 45 to 60 minutes, or until the rice is fully tender and all liquid is absorbed.
  7. Melt the Cheese: Turn the slow cooker off or to the 'Keep Warm' setting. Stir in the cubed cream cheese (if using) and gradually incorporate the freshly grated Cheddar cheese until fully melted and smooth.
  8. Taste and Serve: Taste for final seasoning adjustments. Garnish with fresh parsley before serving piping hot.