5-Ingredient Slow Cooker Chicken and Rice Directions:
-
Rinse the uncooked rice under cold water until the water runs clear, then drain completely.
-
Lightly coat the inside of a 5–6 quart slow cooker with nonstick spray.
-
Spread the rinsed rice evenly across the bottom of the slow cooker.
-
In a bowl, whisk together chicken broth, condensed soup, salt, and black pepper until smooth.
-
Pour the mixture evenly over the rice, ensuring all rice is submerged.
-
Place the chicken breasts on top of the rice mixture in a single layer.
-
Cover and cook on LOW for 4 hours, without opening the lid during cooking.
-
Check that the chicken reaches an internal temperature of 165°F.
-
Shred the chicken with two forks and stir gently into the rice.
-
Let rest for 5 minutes, then fluff lightly and serve warm.
WW Points Calculation
-
Long-grain white rice, 1 1/2 cups uncooked (4 1/2 cups cooked ÷ 6 servings): 24.00
-
Condensed cream of chicken soup, 10.5 oz: 4.00
-
Chicken breast, broth, salt: 0.00
Points Information:
Total Points: 28.00
Servings: 6 servings, 3/4 cup each
Points per serving: 4.67
Nutrition Information
-
Calories: 285
-
Fat: 3 g
-
Protein: 28 g
-
Carbohydrates: 36 g
-
Sugar: 1 g
-
Sodium: 640 mg
I'm waiting for your comments! Enjoy!
