Ingredients
Scale
- 1 ½ pounds chicken tenderloins
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 small onion, finely diced
- 2 teaspoons garlic, minced
- 1 cup (185 g) long-grain white rice, uncooked (do not use instant rice)
- 1 can (10.5 ounces) cream of chicken soup
- 2 cups (16 ounces) chicken broth
- ½ cup (119 g) heavy whipping cream
- Fresh parsley, chopped for garnish (optional)
Instructions
- Season the chicken tenderloins with paprika, onion powder, salt, and black pepper.
- In a 6 to 8-quart slow cooker, add the diced onion and garlic. Place the seasoned chicken on top.
- Sprinkle the uncooked long-grain white rice over the chicken. Do not use instant rice; it will overcook in the slow cooker.
- In a bowl, whisk together the cream of chicken soup, chicken broth, and heavy cream until smooth. Pour the mixture evenly over the rice and chicken.
- Cover and cook on LOW for 3 to 4 hours, or until the rice is tender and the chicken has reached an internal temperature of 165°F.
- Once fully cooked, shred the chicken and place it back into the slow cooker.
- Gently stir before serving. Garnish with chopped parsley if desired.
Notes
This dish pairs well with a side salad or steamed vegetables for a well-rounded meal.
Ensure to use long-grain rice to achieve the best texture in this slow cooker meal.
You can customize the seasoning based on your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.