Ingredients
Equipment
Method
Preparation
- In your crock pot, combine 1 cup of jasmine rice with one can each of cream of chicken and cream of mushroom soup. Pour in 2 cups of chicken stock, add 2 teaspoons of minced garlic and a dash of black pepper, then stir until well mixed.
- Gently lay 4 boneless, skinless chicken breasts on top of the rice mixture. Ensure they are arranged evenly for uniform cooking.
- Sprinkle one packet of Lipton® onion soup mix over the chicken and add a touch of fresh parsley if desired.
- Cover the crock pot and set to cook on HIGH for 3½ hours or LOW for 5-6 hours.
- Once the cooking time is complete, remove the lid, fluff the rice with a fork, and serve hot.
Nutrition
Notes
This recipe is family-friendly, easy to adjust for personal taste, and perfect for meal prepping. Store leftovers for quick reheats throughout the week.
