Creamy Chicken and Rice Slow Cooker

Creamy Chicken and Rice Slow Cooker. My Pennsylvania neighbor used this farmhouse trick when it was cold in spring time. It is the most comforting dinner that disappears off the table that the thinnest layers of ingredients make.

Servings: 6

Ingredients

boneless, skinless chicken breasts → 2 (approximately 3-4 medium sized pieces)
low sodium chicken broth → 2 cups
condensed cream of chicken soup → 2 cans (10.5-ounce)
uncooked long-grain white rice (not instant or quick-cooking rice) → 1 1/2 cups
black pepper (non-obligatory, to sprinkle on the top) → 1/2 teaspoon

Creamy Chicken and Rice: Directions

Heavily grease the interior part of a 5 to 6-quart slow cooker with cooking spray or a small pat of butter to ensure that the rice does not stick.
Add the uncooked white rice in its long grain into the slow cooker and ensure that it is spread out in a flat layer so that it cooks evenly.
Add the condensed cream of chicken soup to a medium bowl and mix it with the chicken broth until smooth and homogenous. This forms the cream base that will be absorbed in the rice and chicken when they cook.
Pour the soup and broth mixture over the rice in the slow cooker slowly ensuring all the rice is covered by liquid. Stir not, and the rice being on the bottom in a separate layer makes it cook thick and tender.
Bring the chicken breasts to lie in a single layer on the top of the liquid and rice. There is no harm in their touching but do not pile them. Evenly sprinkle the chicken with black pepper upon using it.
Close the lid of the slow cooker and cook on LOW the chicken on 4 to 5 hours or cook on HIGH the chicken on 2 1/2 to 3 hours, until the chicken is cooked through (165degF in the center) and the rice is tender and has absorbed most of the liquid. Do not lift the lid in the initial few hours in order to cook the rice.
When the chicken is cooked and the rice is creamy in appearance, turn off the low cooker or change it to WARM. Shred the chicken with two forks directly into the slow cooker, then stir it into the rice and the sauce, taking care that it is ear-to-ear and spoon able.
Allow the mixture to be placed in the slow cooker with the cover and left to cook between 5 to 10 minutes. It is this rest time that makes it thicken still more into that farmhouse-style, stick-to-your-ribs comfort food. The mix and add a slight amount of black pepper to your preference and then serve hot.