Ingredients

• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon minced garlic
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ onion, chopped
• 3 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1½ cups uncooked brown rice
• 2 cups shredded cheddar cheese

Instructions

1. Combine ingredients:
   Add the chicken, garlic, salt, pepper, onion, chicken broth, cream of chicken soup, and brown rice to your crock pot. Stir everything together until well mixed.
2. Slow cook:
   Cover and cook on high for 3½ to 4 hours, or until the rice is fully cooked and has absorbed the broth.
3. Add cheese:
   Stir in the shredded cheddar cheese. Cover again and let the cheese melt from the heat of the dish, about 5 to 7 minutes.
4. Serve:
   Stir and serve warm. Enjoy!

Tips & Notes

• Use brown rice: It holds up better during the long cook time. Avoid white rice—it may become mushy.
• Adjust thickness: If the dish is too thick, stir in extra chicken broth a little at a time (about ¼ cup) until it reaches your desired consistency.
• Storage: Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition