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Slow Cooker Crack Chicken and Rice

A comforting dish combining tender chicken, creamy sauce, and gooey cheese, perfect for busy weeknights and satisfying for the whole family.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces boneless chicken breasts
  • 1 pound thick cut bacon, cooked and chopped
  • 1/2 teaspoon black pepper
  • 2 cans (10.75 oz each) cream of chicken soup
  • 1 package (1 oz) Ranch Dressing Mix Using a good-quality mix will enhance the taste.
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup regular white rice
  • 2 cups shredded cheese (of your choice, divided) Top with remaining cheese before serving.

Method
 

Preparation
  1. Spray the insert of your slow cooker with cooking spray.
  2. Place the chicken breasts at the bottom of the slow cooker.
  3. In a bowl, mix together the cream of chicken soup, half of the chopped bacon, Ranch Dressing Mix, heavy cream, black pepper, half of the cheese, milk, and rice.
  4. Pour the mixture over the chicken, ensuring everything is well-coated.
  5. Cover the slow cooker and cook on high for approximately 3 hours.
  6. Once cooking is complete, remove the chicken and shred it with two forks.
  7. Return the shredded chicken to the slow cooker and stir to combine thoroughly.
  8. Top with the remaining cheese and bacon for an extra delicious finish.
  9. Serve and enjoy!

Notes

To keep leftovers fresh, store in an air-tight container in the refrigerator for up to three days. Can be frozen for up to three months. Heat to 165°F when reheating.