Ingredients
Scale
- For the base:
- 1.75 lb chicken (cut into 1-inch chunks)
- 21 oz cream of chicken soup
- 1.25 cups chicken broth
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt (to taste)
- Pepper (to taste)
- For the finish:
- 2 cups instant rice
- 1.75 cups cheddar cheese
Instructions
- In a bowl, whisk together the cream of chicken soup, chicken broth, onion powder, garlic powder, and smoked paprika until smooth and well combined. Season with salt and pepper to taste. Place the chicken chunks into the crockpot and pour the mixture over the chicken, stirring gently to coat evenly.
- Cover and cook on low for 6–7 hours or on high for 4–5 hours, until the chicken is tender and easily shredded.
- Remove the chicken and shred it using two forks. Meanwhile, prepare the instant rice according to package directions.
- Return the shredded chicken to the crockpot and stir into the mixture. Add the cooked rice and mix well. Stir in 1 cup of the cheddar cheese until melted.
- Sprinkle the remaining cheese over the top, cover, and let sit for 5–10 minutes until fully melted. Stir gently and serve warm.
Notes
- Cooking on low gives more tender and flavorful chicken.
- Use freshly shredded cheddar for better melting.
- You can add vegetables like peas or carrots for extra nutrition.
- Prep Time: 1 hour 55 minutes
- Cook Time: 3 hours 45 minutes
- Category: Dinner
- Method: Crockpot
- Cuisine: American