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Slow Cooker Chicken, Broccoli & Rice
Prep: 20 minutes
Cook: 6 hours
Stand: 5 minutes
Creamy rice, tender chicken and vegetables highlight this delicious slow-cooked dish that can be prepped in the morning before work. Give it a try, it's sure to win over your crowd!
1 1/2 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 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
6 cups fresh broccoli florets
6 medium carrots, peeled and thinly sliced (about 3 cups)
1 3/4 lb. skinless, boneless chicken breast halves
1 1/2 cups uncooked instant white rice
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.