Slow Cooker Chicken, Broccoli & Rice
Creamy rice, tender chicken and vegetables highlight this delicious slow-cooked dish that can be prepped in the morning before work. No time in the morning?
Ingredients
1.5 cups shredded Cheddar cheese (about 6 ounces)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken and Mushroom Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1.5 cups Swanson® Chicken Broth
6 cups fresh broccoli florets
6 medium carrot, peeled and thinly sliced (about 3 cups)
1.75 pounds skinless, boneless chicken breast halves
1.5 cups uncooked instant white rice
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken and Mushroom Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1.5 cups Swanson® Chicken Broth
6 cups fresh broccoli florets
6 medium carrot, peeled and thinly sliced (about 3 cups)
1.75 pounds skinless, boneless chicken breast halves
1.5 cups uncooked instant white rice
Instructions
Stir 1 cup cheese, soups and broth in a medium bowl.
Place the broccoli and carrots into a 5-quart slow cooker. Top with the chicken. Pour the soup mixture over the chicken.
Cover and cook on LOW for 6 hours or until the chicken is cooked through.
Remove the chicken from the cooker. Turn off the cooker. Stir in the rice and top with the chicken. Sprinkle with the remaining cheese. Cover and let stand for 5 minutes or until the rice is tender and the cheese is melted. Stir the rice mixture before serving.
Place the broccoli and carrots into a 5-quart slow cooker. Top with the chicken. Pour the soup mixture over the chicken.
Cover and cook on LOW for 6 hours or until the chicken is cooked through.
Remove the chicken from the cooker. Turn off the cooker. Stir in the rice and top with the chicken. Sprinkle with the remaining cheese. Cover and let stand for 5 minutes or until the rice is tender and the cheese is melted. Stir the rice mixture before serving.
Slow Cooker Chicken, Broccoli & Rice
Creamy rice, tender chicken and vegetables highlight this delicious slow-cooked dish that can be prepped in the morning before work. No time in the morning?
Directions
Print
Stir 1 cup cheese, soups and broth in a medium bowl.Place the broccoli and carrots into a 5-quart slow cooker. Top with the chicken. Pour the soup mixture over the chicken.Cover and cook on LOW for 6 hours or until the chicken is cooked through.Remove the chicken from the cooker. Turn off the cooker. Stir in the rice and top with the chicken. Sprinkle with the remaining cheese. Cover and let stand for 5 minutes or until the rice is tender and the cheese is melted. Stir the rice mixture before serving.
Ingredients
1.5 cups shredded Cheddar cheese (about 6 ounces)1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken and Mushroom Soup1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1.5 cups Swanson® Chicken Broth6 cups fresh broccoli florets6 medium carrot, peeled and thinly sliced (about 3 cups)1.75 pounds skinless, boneless chicken breast halves1.5 cups uncooked instant white rice
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