Creamy Crockpot Chicken and Rice

Name: Creamy Crockpot Chicken and Rice
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 6
Cuisine: American
Ingredients: 1 ½ lb Chicken Breast (1 ½ pounds boneless, skinless chicken breasts (approximately 2-3 medium chicken breasts)); 4 tbsp Unsalted Butter (4 tablespoons butter); 1 piece White Onion (1 medium white onion (chopped)); 3 cloves Garlic (3 cloves garlic (minced)); 4 cup Chicken Stock (4 cups low-sodium chicken stock); ¼ cup White Wine (¼ cup dry white wine (or ¼ cup chicken stock)); 1 cup Water (1 cup water); 1 ½ tbsp Lemon Juice (1 ½ tablespoons fresh lemon juice (juice from approximately 1 medium lemon)); 1 ½ cup White Rice (1 ½ cups uncooked white rice (rinsed well, see Notes)); 1 ½ tsp Table Salt (1 ½ teaspoons salt (more or less to taste)); ¼ tsp Black Pepper (¼ teaspoon freshly cracked black pepper (more or less to taste)); 1 cup Parmesan Cheese (1 cup fresh parmesan cheese (shredded or grated, plus more to taste))

Creamy Crockpot Chicken and Rice - Main Course (American)

255 minAmerican

Servings6

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Egg Free

Ingredients

For 6 servings

Chicken Breast1 ½ lb · 1 ½ pounds boneless, skinless chicken breasts (approximately 2-3 medium chicken breasts)
Unsalted Butter4 tbsp · 4 tablespoons butter
White Onion1 piece · 1 medium white onion (chopped)
Garlic3 cloves · 3 cloves garlic (minced)
Chicken Stock4 cup · 4 cups low-sodium chicken stock
White Wine¼ cup · ¼ cup dry white wine (or ¼ cup chicken stock)
Water1 cup · 1 cup water
Lemon Juice1 ½ tbsp · 1 ½ tablespoons fresh lemon juice (juice from approximately 1 medium lemon)
White Rice1 ½ cup · 1 ½ cups uncooked white rice (rinsed well, see Notes)
Table Salt1 ½ tsp · 1 ½ teaspoons salt (more or less to taste)
Black Pepper¼ tsp · ¼ teaspoon freshly cracked black pepper (more or less to taste)
Parmesan Cheese1 cup · 1 cup fresh parmesan cheese (shredded or grated, plus more to taste)

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Steps

1Place chicken breasts on cutting board. Use sharp knife to slice chicken breasts into bite-sized pieces, approximately 1-inch cubes. Set chicken aside.
2Heat skillet over medium-high heat. When pan is warm, add butter and let melt, swirling pan occasionally to distribute butter across surface.
3When butter is almost completely melted, add chopped onion and minced garlic to skillet. Stir to incorporate then sauté 3 to 5 minutes or until onions have softened.
4Add chicken pieces to skillet and stir to incorporate. Sauté chicken, stirring occasionally, just until all sides are opaque but not long enough to cook chicken through completely.
5Transfer sautéed onions, garlic, and chicken to Crockpot. Add chicken stock, dry white wine, water, lemon juice, white rice, salt, and pepper and stir until all ingredients have been incorporated.
6Place lid on Crockpot and cook on HIGH 3 to 4 hours or until mixture is creamy and rice is tender.
7Carefully remove Crockpot lid and stir in parmesan cheese until completely incorporated. Replace lid and cook until cheese is melted, approximately 5 minutes.
8Once cheese is melted, divide chicken and rice into preferred portions. Garnish with additional parmesan, salt, or pepper if desired and serve warm with preferred sides.