Slow Cooker Crack Chicken Rice (Print Version)
Juicy chicken, crisp bacon, creamy cheddar and rice cook up soft and satisfying. Simple food for any night of the week.
# Ingredients:
→ Main Ingredients
01 -
6 slices crispy bacon, crumbled up
02 -
270 g long-grain white rice, uncooked
03 -
320 ml creamy chicken soup
04 -
300 g cream cheese, at room temp
05 -
900 g skinless, boneless chicken breasts
06 -
28 g ranch-flavored seasoning mix
07 -
170 g cheddar, grated
08 -
720 ml chicken stock
→ Garnish
09 -
60 ml chopped green onions (can skip if you want)
# Instructions:
01 -
Spoon everything onto plates and sprinkle green onions if you like.
02 -
Dump in the grated cheddar and bacon pieces, stir them in till the cheese melts.
03 -
Crank the heat to high. Let it go for 30–45 minutes until the rice is totally soft. Give it a stir here and there so nothing sticks.
04 -
Mix in the dry rice and pour the chicken broth. Give everything a good stir so it’s all mixed up.
05 -
Grab the chicken out, pull it apart with two forks into bites, then toss it right back in.
06 -
Pop the lid on and set your slow cooker to low for 6–7 hours or high for 3–4, until the chicken’s really tender.
07 -
Line the chicken breasts on the bottom, then spread the soft cream cheese on top. Shake the ranch powder over, then drop in the creamy chicken soup.
08 -
Spray the inside of your slow cooker so nothing sticks.
# Notes:
01 -
Let the cream cheese soften all the way before using so it stirs in easy.
02 -
Keep an eye on the rice as it cooks near the end so it doesn’t get mushy.