Creamy Chicken and Rice

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings


  • 3 large boneless skinless chicken breasts
  • Sea salt and freshly ground black pepper to taste
  • 1 medium onion chopped
  • 2 cups low sodium chicken broth
  • 1 1/2 cups heavy cream
  • 1 8-oz. box rice
  • 1 1/2 cups shredded cheddar cheese
  • 1 15-oz. can corn drained


  • Place chicken into crockpot and season with salt and pepper. Sprinkle chopped onions on top of chicken.
  • Mix together the two cups of chicken broth and cream. Pour mixture over chicken. Cover and cook on high for 4 hours.
  • Shred the chicken right before serving. Add in cooked rice, cheese and corn. Mix well, until cheese is melted. Serve hot.


SERVING SUGGESTION: Steamed asparagus.
VEGETARIAN: Use canned white beans instead of chicken breasts and adjust cook time.
GLUTEN FREE: Make sure chicken broth is gluten-free.
NUTRITION: 474 Calories; 26g Fat (49.8% calories from fat); 41g Protein; 18g Carbohydrate; 1g Dietary Fiber; 150mg Cholesterol; 450mg Sodium. Exchanges: 1 Grain (Starch); 5 Lean Meat; 1/2 Vegetable; 4 Fat.
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