Cajun Creamy Chicken and Rice with Bell Peppers
Equipment
- Slow Cooker
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 bell peppers, sliced
- 1 small onion, diced
- 2 cups chicken broth
- 2 tablespoons Cajun seasoning
- 1 cup uncooked long-grain white rice
- 1 cup heavy cream
- 4 ounces cream cheese, cubed
Instructions
- Add the chicken pieces, sliced bell peppers, diced onion, chicken broth, and Cajun seasoning to the slow cooker. Stir to combine the ingredients evenly.
- Cover and cook on low for 4 hours until the chicken is tender.
- Stir in the uncooked rice and heavy cream. Cover again and cook on low for 45 to 60 minutes until the rice is soft and has absorbed most of the liquid.
- Add the cubed cream cheese and stir until it melts fully into the mixture. Let the dish sit for 5 minutes before serving.
Notes
Stir the rice in only after the chicken has cooked to keep it from turning mushy. If the sauce thickens too much on standing, add a splash of broth when reheating. Leftovers store well in the fridge for up to three days and reheat gently on the stovetop with a little extra cream to restore the texture.
Course: Main Course
Cuisine: Cajun
Equipment: Slow Cooker
Cuisine: Cajun
Equipment: Slow Cooker