Slow Cooker Crack Chicken Rice (Print Version)
Tender chicken, bacon, cheddar, and rice slow-cooked for hearty, creamy comfort. Effortless meal for any night.
# Ingredients:
→ Main Ingredients
01 -
900 g boneless, skinless chicken breasts
02 -
300 g cream cheese, softened
03 -
320 ml cream of chicken soup
04 -
28 g ranch seasoning mix
05 -
270 g uncooked long-grain white rice
06 -
720 ml chicken broth
07 -
170 g shredded cheddar cheese
08 -
6 slices bacon, cooked and crumbled
→ Garnish
09 -
60 ml chopped green onions (optional)
# Instructions:
01 -
Coat the interior of the slow cooker evenly with non-stick cooking spray.
02 -
Arrange chicken breasts in a single layer at the bottom of the slow cooker. Spread softened cream cheese evenly over the chicken. Evenly sprinkle ranch seasoning mix, then add the cream of chicken soup.
03 -
Cover and cook on low heat for 6–7 hours or on high for 3–4 hours, until chicken is thoroughly cooked and tender.
04 -
Remove cooked chicken from the slow cooker. Using two forks, shred the meat into bite-sized pieces and return the chicken to the slow cooker.
05 -
Stir uncooked long-grain rice and chicken broth into the slow cooker, ensuring all ingredients are evenly combined.
06 -
Cover and cook on high for 30–45 minutes, or until rice is fully cooked and tender. Stir occasionally to prevent rice from sticking to the bottom.
07 -
Fold in shredded cheddar cheese and crumbled cooked bacon, allowing the cheese to melt thoroughly.
08 -
Portion the dish onto plates and garnish with chopped green onions if desired.
# Notes:
01 -
For best results, ensure the cream cheese is fully softened before adding to aid in smooth blending.
02 -
Monitor the rice closely during the final stage to prevent overcooking.