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Tomato Basil Parmesan Chicken and Rice
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Measuring Cups
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 cup long grain white rice
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 cups chicken broth
  • 4 ounces cream cheese, cubed
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Pour the diced tomatoes with their juices and the chicken broth over the top.
  • Sprinkle the dried basil, garlic powder, salt, and pepper evenly over the chicken and liquid. Add the cubed cream cheese on top.
  • Cover and cook on low for 5 hours until the chicken is tender.
  • Remove the chicken, shred or cut it into bite-size pieces, and return it to the slow cooker.
  • Stir in the uncooked rice and grated parmesan cheese until everything is combined. Cover and cook on high for 30 minutes until the rice is tender.
  • Stir well before serving. Garnish with fresh basil leaves if desired.

Notes

Stir the cream cheese thoroughly once the rice finishes cooking so it blends smoothly into the sauce. If the mixture seems thick after the rice cooks, add a splash of warm broth to loosen it. Leftovers reheat well with a little extra broth to restore creaminess.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Measuring Cups, Knife