Spinach Artichoke Chicken and Rice
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup uncooked long grain white rice
- 10 ounces frozen spinach, thawed and drained
- 14 ounces canned artichoke hearts, drained and chopped
- 10.5 ounces cream of chicken soup
- 4 ounces cream cheese, cubed
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Place the chicken breasts in the slow cooker. Add the cream of chicken soup, chicken broth, cream cheese cubes, garlic powder, salt, and pepper.
- Cover and cook on low for 4 to 5 hours until the chicken is tender enough to shred.
- Shred the chicken directly in the slow cooker and stir to combine with the sauce.
- Stir in the uncooked rice, drained spinach, chopped artichoke hearts, and Parmesan cheese until everything is evenly mixed.
- Cover and cook on low for 45 to 60 minutes more, stirring once halfway through, until the rice is tender and has absorbed the liquid.
Notes
Drain the spinach very well before adding it so the sauce stays thick instead of turning watery. If the rice looks dry near the end, add a splash of broth. Leftovers reheat well in the microwave with a little extra broth stirred in to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl