Crockpot Smothered Chicken & Rice | Cooking with Katie Cross
Crockpot Smothered Chicken & Rice
10 mins prepServes 5
Tender seared chicken breasts slow cook in a creamy chicken gravy with bell peppers and onions, then get shredded and served over rice for an easy, comforting crockpot dinner.
0 Drizzle the olive oil over the chicken breasts and rub it in to coat both sides. Season with onion powder, garlic powder, paprika, black pepper, and salt. Sear the chicken on both sides until golden brown.
1 In the crockpot, combine the cream of chicken soup, chicken broth, and chicken gravy packet. Stir until everything is well combined.
2 Place the seared chicken breasts into the crockpot, then top with the sliced bell peppers and onions.
3 Cover and cook on high for 2–3 hours or on low for 3–6 hours, until the chicken is fully cooked and tender. Remove the chicken, shred it with two forks, then return it to the crockpot and toss everything together until well coated in the gravy. Serve over rice and enjoy!
