Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup long-grain white rice
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can condensed cream of chicken soup
- 1 cup chicken broth
- 1/2 cup milk
- 1/4 cup chopped onion
- 1 teaspoon dried thyme
Instructions
- Step 1: Place the chicken pieces, rice, cream of mushroom soup, cream of chicken soup, chicken broth, milk, and onion in a slow cooker. Stir to combine.
- Step 2: Sprinkle the dried thyme evenly over the mixture.
- Step 3: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the rice is tender.
- Step 4: If the mixture seems too thick, add a little extra chicken broth or water to reach your desired consistency.
- Step 5: Before serving, stir gently to fluff the rice. Taste and adjust seasoning as needed (salt and pepper are good additions).
- Step 6: Serve hot. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of milk or broth if needed to prevent dryness.
- Serve this comforting dish with a side of steamed green beans or a simple tossed salad for a balanced meal.
- For extra flavor, sauté the onion in a little butter before adding it to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American