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Crockpot Chicken Rice Parmesan

Chicken and rice is a staple is a large part of the world. This one is super easy done in the crockpot and the Parmesan cheese adds an extra layer of flavor! 

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings 6
Calories 290 kcal

Ingredients

  • 6 boneless skinless chicken breasts
  • 1 package 2 ounces Campbell's Dry Onion Soup and Recipe Mix
  • 1 can 10.75 ounces condensed cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup of milk
  • 6 tablespoons unsalted butter melted
  • 1 cup long-grain white rice
  • 1/4 cup shredded Parmesan cheese
  • Kosher salt and ground black pepper

Instructions

  1. Season the chicken breasts with the kosher salt and black pepper. Put the breasts in the bottom of a crockpot and pour the melted butter over them.
  2. Whisk together the dry onion soup mix and the condensed cream of mushroom soup. Add the white rice and milk, and then pour this mixture over the chicken. Sprinkle the grated Parmesan cheese over the top and cover the top. Turn the heat to low and cook for 8 to 9 hours.