This make a nice filling pot full of chicken and rice deliciousness. Rice in the slow cooker makes me kind of nervous, so I usually do that separate and then just toss it in at the end. I don’t want to ruin my meal with rice that is over or under done, so that just works for me. If you are comfortable cooking rice in your crock pot, by all means, go for it! I hope to someday reach that point, but I’m still working on it. Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“Wow, this looks like a spectacularly easy and delicious meal the whole family would love!”
My whole family does love this recipe. Try it out on yours!
Ingredients
3-4 lb whole chicken, any inside parts removed
1/2 tsp. dried oregano
1/4 tsp. McCormick’s garlic powder
1/4 tsp. cayenne powder
Salt and pepper
2 (10 oz each) cans Campbell’s condensed cream of chicken soup
1 (10 oz) can condensed cream of cheddar soup (or another can of cream of chicken soup)
2 cups Uncle Ben’s instant rice
1 cup chicken broth
1 tsp. dried oregano
1 medium-sized onion, diced
Instructions
Combine all the sauce and rice ingredients into a 6-quart slow cooker. Mix until combined. Place whole chicken on top and season with salt, pepper, garlic powder, cayenne, and oregano.
Cover and cook on low for 4-5 hours, or until chicken reaches 160F.
If desired, move chicken to an over safe pan and broil chicken until skin is nice and crispy.
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Quick Tip: Broil the chicken for a few minutes at the end for a crispy skin.
Thanks again to Julie’s Eats & Treats for this easy and tasteful recipe.
