Crock Pot Cheesy Chicken And Rice Recipes
SLOW COOKER CHEESY CHICKEN AND RICE
The best slow cooker chicken and cheesy rice recipe I have come across!
Provided by lxydn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h15m
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken in the bottom of a slow cooker. Scatter onion over the top. Spoon soup over that. Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours.
- When chicken is almost finished cooking, combine water, rice mix, and butter in a 2-quart saucepan until well blended. Bring to boil. Reduce heat to low, cover, and let simmer until rice is tender, about 25 minutes.
- Stir cooked rice, corn, and Cheddar cheese into the slow cooker a few minutes before serving. Serve hot.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 48.5 g, Cholesterol 71.9 mg, Fat 13.9 g, Fiber 2.4 g, Protein 23.8 g, SaturatedFat 6.6 g, Sodium 1350 mg, Sugar 3.6 g
SLOW-COOKER SOUTHWEST CHEESY CHICKEN AND RICE
Destined to become a new family favorite, this slow-cooker dinner dishes out lots of love in the form of extra-cheesy rice, tender chicken, black beans and corn.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- Spray 5-quart slow cooker with cooking spray. In small bowl, mix taco seasoning mix, cumin, salt and red pepper. Sprinkle both sides of chicken thighs with seasoning mixture; arrange in slow cooker. Pour tomatoes, beans and corn over chicken in slow cooker. Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces.
- Add Velveeta™ and Cheddar cheeses to slow cooker. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rice and shredded chicken; stir to combine. Cover; cook about 10 minutes or until hot. Garnish with cilantro.
Nutrition Facts : Calories 510, Carbohydrate 43 g, Cholesterol 145 mg, Fat 1/2, Fiber 5 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1540 mg, Sugar 5 g, TransFat 1/2 g
EASY CROCK POT SHREDDED TACO CHICKEN (LOW CARB)
This Easy Crock Pot Shredded Taco Chicken recipe is so simple to make, so versatile and low carb! You can use it for tacos, burritos, nachos...the sky's the limit!
Provided by Aunt Lou
Categories Main
Number Of Ingredients 3
Steps:
- Put your chicken in the bottom of your 4 quart slow cooker.
- Pour your broth over your chicken.
- Sprinkle taco mix on top of everything.
- Cover and cook on low 3-4 hours or high for 1.5-2 hours.
- Shred your chicken with two forks or a stand mixer.
Nutrition Facts : Calories 150 kcal, Carbohydrate 4 g, Protein 22 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 108 mg, Sodium 780 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
CROCK POT CHEESY CHICKEN AND RICE
My wife made this for me and its great. She had this as her birthday meal while growing up. (I use the frozen, boneless, skinless chicken).
Provided by Chef JDecember28
Categories Chicken
Time 6h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In crockpot, on low, for 6 hours, place in layers like this. Chicken breasts, soup, onions, cheese.
- Prepare white rice.
- Serve chicken and sauce over rice.
- You can use up to 4 cups of cheese.
Nutrition Facts : Calories 1311.2, Fat 40.9, SaturatedFat 18, Cholesterol 175.3, Sodium 960.1, Carbohydrate 162.6, Fiber 6, Sugar 3.8, Protein 66.2
CHEESY CROCK POT CHICKEN WITH RICE
Make and share this Cheesy Crock Pot Chicken With Rice recipe from Food.com.
Provided by FDADELKARIM
Categories One Dish Meal
Time 8h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix the tomatoes, soup, water, and spices in a crock pot. Add the frozen chicken breasts and cover with a lid. Cook on low heat for 6-7 hours.
- Remove the lid and stir in the sour cream, ricotta, and monterey jack cheese. Turn the crock pot onto high and continue to cook for another hour.
- Once the breasts are tender turn off the crock pot and break apart the breasts. Stir in the instant rice and recover with the lid for 10 minutes. Serve warm.
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