Slow Cooker Chicken and Rice

This slow cooker recipe is my go-to comfort food. It’s easy. It tastes good. And it’s filling. I like to make a big batch and freeze it in individual containers.

Ingredients:

Boneless & skinless chicken thighs - 1.5 lbs.

1 teaspoon minced garlic

1 teaspoon black pepper

1 teaspoon salt

1 chopped onion

3-4 cups chopped broccoli or cauliflower

4 cups chicken broth (use only 3 cups if eliminating vegetables)

1 can cream of chicken soup

1 1/2 cups brown rice UNCOOKED

8 oz. shredded sharp cheddar cheese

Directions:

1. Cut the chicken thighs into 1 inch pieces and add them to the bottom of the crock pot. Add garlic, salt, pepper, and the onion.

2. Add rice. On top of the rice, add the broccoli or cauliflower.

3. Mix the condensed soup with the chicken broth and pour on top.

4. Cook on high for 3-3 1/2 hours or until the rice is fully cooked.

5. While the mixture is warm, add the cheddar cheese. (If making individual containers to freeze, sprinkle the cheese on top of each container before placing on the lid.)

6. Serve and enjoy.