Breezy Slow Cooker Chicken With Bacon Cheddar And Rice (Print version)
Creamy slow cooker chicken and rice with bacon, cheddar, ranch seasoning, and a fresh green onion finish.
# Ingredients:
For the chicken base
01 -
2 lb (900 g) boneless skinless chicken breasts
02 -
8 oz (225 g) cream cheese, softened and cubed
03 -
1 can (10.5 oz or 298 g) cream of chicken soup
04 -
1 packet (1 oz or 28 g) ranch seasoning mix
05 -
1/2 teaspoon black pepper
For the rice and finish
06 -
1 1/2 cups (270 g) long-grain white rice, rinsed
07 -
3 cups (720 ml) warm low-sodium chicken broth
08 -
1 1/2 cups (170 g) shredded cheddar cheese
09 -
6 slices bacon, cooked crisp and crumbled
10 -
1/4 cup (15 g) sliced green onions, optional
11 -
Nonstick cooking spray or 1 teaspoon oil, for the slow cooker
# Instructions:
01 -
Lightly coat a 5- to 6-quart slow cooker with nonstick spray or oil.
02 -
Place the chicken breasts in the bottom. Top with cream cheese cubes, cream of chicken soup, ranch seasoning, and black pepper.
03 -
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken reaches 165°F and shreds easily.
04 -
Transfer the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir it into the creamy sauce.
05 -
Stir in the rinsed rice and warm chicken broth. Cover and cook on high for 30-45 minutes, stirring once or twice, until the rice is tender.
06 -
Stir in the cheddar cheese and about three-quarters of the bacon. Cover for 5 minutes, until the cheese melts.
07 -
Spoon into bowls and top with green onions and the remaining bacon. Add a splash of broth if you want a looser texture.
# Good to know:
01 -
Use a 5- to 6-quart slow cooker for even cooking.
02 -
Rice timing can vary by slow cooker model, so start checking at 30 minutes.
03 -
Nutrition is an estimate per serving.