Light Slow-Cooker Cheesy Chicken & Rice | Cooking It Slow Collab

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories while maintaining flavor.

cream of chicken soup

🥗Healthier: homemade chicken broth

💰Cheaper: cream of mushroom soup

Homemade broth is lower in sodium and preservatives.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Canned chicken is more affordable and has a longer shelf life.

broccoli

🥗Healthier: spinach

💰Cheaper: frozen mixed vegetables

Frozen mixed vegetables are budget-friendly and nutritious.

Prepare a 6-quart slow cooker by spraying it with cooking spray.

Measure out 2 and 1/2 cups of low sodium chicken broth and set aside.

Open a can of cream of chicken soup (10.5 oz) and set aside.

Cut 1 and 1/2 lbs of chicken breast into 1 inch cubes.

Measure 1 and 1/2 cups of jasmine rice and rinse it until the water runs clear to remove excess starch.

Dice 1/2 medium onion (about 2/3 cup) and set aside.

Measure 1 tablespoon of minced garlic, 2 teaspoons of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper and set aside.

In the slow cooker, add the diced onion, rinsed rice, chicken broth, cream of chicken soup, minced garlic, thyme, salt, and pepper. Stir to combine and break up the cream soup.

Cover the slow cooker and set it to high heat for 2 and 1/2 hours.

After 2 and 1/2 hours, check the rice for doneness; it should still have a little crunch.

Turn the slow cooker back to high if it has switched to warm, and add the frozen mixed vegetables, fat-free cheddar cheese, and grated Parmesan cheese. Stir to combine.

Cover and cook for an additional 30 minutes to 1 hour, checking periodically until the liquid is mostly absorbed and the rice is fully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens