Description
A dump-and-slow cooker chicken rice casserole that’s made from scratch. It’s creamy, almost risotto-like. Plus it’s an emergency meal because it’s effortless but it doesn’t sacrifice flavor!
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch cubes
- 1/2 tsp poultry seasoning
- 1 tsp kosher salt
- 1 1/2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp onion powder
- 1/4 cup flour
- 2 1/2 cups boiling water
- 1 Tbsp Better than Bouillon chicken base
- 1 (12 oz) can evaporated milk
- 1 1/2 cups converted rice
- 2 Tbsp butter, cut into 8 pieces
- 1 cup shredded cheddar cheese
Instructions
- Add chicken, poultry seasoning, salt, garlic powder, pepper, onion powder and flour into slow cooker. Stir so that the chicken is coated well.
- Stir the bouillon in with the boiling water to dissolve. Pour into the slow cooker. Stir evaporated milk and rice into slow cooker. Add the butter into the slow cooker.
- Cover and cook on low for 3-4 hours.
- Stir in half of the cheese. Sprinkle the remaining cheese on top and let it melt.
- Serve and enjoy!
- Category: Chicken
- Method: Slow Cooker