Slow Cooker Parmesan Chicken and Rice Recipe
This Slow Cooker Parmesan Chicken and Rice recipe is made with fresh Parmesan cheese, rice, and perfectly tender chicken. So delicious!
Serving6
Ingredients
- 10.5 ounces condensed cream of chicken soup, (1 can)
- 10.5 ounces condensed cream of mushroom soup, (1 can)
- 1 packet dry ranch salad dressing mix
- 1½ cups milk
- ½ cup sour cream
- 1 cup rice
- ¼ cup Parmesan cheese
- 2 pound chicken breast
- ⅓ cup shredded cheddar cheese
- ¼ cup chopped fresh parsley
Equipment
Instructions
- Make the sauce. Stir together the cream of chicken soup, cream of mushroom soup, Ranch mix, milk, sour cream, rice, and parmesan.
- Load the crockpot. Place the chicken breasts in the crockpot and pour the sauce over the chicken. Stir to coat the chicken. Sprinkle the shredded cheddar cheese over the contents of the crockpot.
- Cook. Cook on high for 3 hours.
- Shred. Transfer the chicken to a cutting board and shred it. You can use two forks or a meat puller. Return the shredded chicken to the crockpot and stir to coat.
- Serve. Serve warm garnished with fresh parsley.
Notes
Typically for this delicious slow cooker garlic parmesan chicken recipe, we will use simple white rice but feel free to use your favorite.
Nutrition
Calories: 479 kcal · Carbohydrates: 35 g · Protein: 43 g · Fat: 17 g · Saturated Fat: 7 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 5 g · Trans Fat: 0.02 g · Cholesterol: 132 mg · Sodium: 1023 mg · Potassium: 824 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 663 IU · Vitamin C: 5 mg · Calcium: 204 mg · Iron: 2 mg