Slow Cooker Creamy Chicken and Rice Meal Prep

Name: I've Been Eating This Chicken Rice EVERY WEEK (Slow Cooker Meal Prep)
Prep time: 5 min
Cook time: 7 h
Total time: 7 h 5 min
Yield: 6 servings
Ingredients: 1.36 kg chicken breast or thigh fillets, fat trimmed; 0.5 tsp salt; 1 tsp black pepper; 2 tsp minced garlic; 0.5 onion, chopped; 1.5 cups rice, rinsed; 2 cans low-sodium condensed cream of mushroom soup; 475 ml water or chicken broth; 1 cups shredded cheddar or parmesan

Source video by The Protein Chef on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

This is a hands-off slow cooker chicken and rice built for batch cooking. Chicken breast or thigh goes straight into the pot with rinsed rice, cream of mushroom soup, garlic, onion and broth, then cooks on High for 3-4 hours. Near the end you shred the chicken right in the pot and stir through cheddar to make it creamy. Portions keep happily in the fridge for 4-5 days, and a splash of water at reheat brings the rice back to life.

Slow cooker notes: Source is already a slow cooker recipe, no adaptation required.

Ingredients

Main

1.36 kgchicken breast or thigh fillets, fat trimmed
0.5 tspsalt
1 tspblack pepper
2 tspminced garlic
0.5onion, chopped
1.5 cupsrice, rinsed
2 canslow-sodium condensed cream of mushroom soup
475 mlwater or chicken broth

To Finish

1 cupsshredded cheddar or parmesan (add late)

Method

Add the chicken straight into the slow cooker.
~1 min
Tip in the salt, black pepper, minced garlic, chopped onion and rinsed rice.
~1 min
Pour over the two cans of condensed mushroom soup and the water or broth. Give everything a thorough mix so the rice is submerged.
~2 min
Cover and cook on High for 3-4 hours. If you can, give it a stir every hour, or at least one more thorough mix around 30 minutes before the end.
~210 min
A few minutes before serving, shred the chicken in the pot using two forks (or a hand mixer for speed), then stir through the shredded cheese until melted and creamy.
~5 min
Portion into meal-prep containers and store in the fridge. Eats happily for 4-5 days.
~5 min

Frequently asked

Can I use brown rice?

Yes. Brown rice takes longer to cook, so you have more margin to check the pot. White rice is faster but can overcook if you leave it too long after the liquid has been absorbed.

What if my rice has soaked up all the liquid?

Add another half a cup (about 120 ml) of water or broth and stir it through. The rice will keep cooking and the dish will stay creamy.

Can I pre-cook the rice instead?

Yes. To eliminate any timing risk, cook the rice separately and stir it in about 30 minutes before the end rather than adding it raw at the start.

How long does it keep?

Four to five days in the fridge. Reheat with a splash of water or broth to bring the rice back to life.

Do I need to brown the chicken first?

No. Everything goes in raw. The condensed mushroom soup, garlic and onion build the flavour as it cooks.

Extraction notes (transparency): Cream of mushroom soup can size is not stated on camera ("two cans"); kept as 2 cans with no gram weight. defaultServings not stated; set to 6 as a practical portion count for ~1.36 kg chicken plus 1.5 cups raw rice, mark needsReview. Low setting time interpolated from the stated High 3-4 hours window using the standard 2x multiplier.