Ingredients
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1 1/4 lbs boneless skinless chicken breasts, cut into cubes
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1/2 cup finely chopped onion
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2 cups water
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2 cups uncooked instant rice
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2 tablespoons butter
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1 (10 3/4 ounce) can condensed cream of chicken soup (the low fat one is ok)
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1/2 cup grated parmesan cheese
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1 garlic clove, minced
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1/2 cup shredded carrot
Instructions
- In a 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.
- Cover; cook on low heat setting for 6 to 7 hours (depending on brand of slow cooker).
- Stir in rice and butter.
- Increase heat setting to HIGH.
- Cover; cook 5 minutes until rice is tender.
- Stir in soup and cheese.
- Cover; cook 10 - 15 minutes or until thoroughly heated.
- Serve immediately.
- Appx. 1 1/2 cups per serving for adults.