Description
A creamy, cheesy, and comforting slow cooker meal packed with tender chicken, smoky bacon, and fluffy rice. This easy crockpot recipe is a family favorite that combines rich flavors with minimal effort — perfect for busy days.
Ingredients
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2 pounds boneless, skinless chicken breasts (about 4 medium breasts)
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8 ounces cream cheese, cut into cubes
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26 ounces cream of chicken soup (undiluted)
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1⅔ cups half and half
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1¼ cups long grain white rice
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2 ounces dry ranch dressing mix (two 1-ounce packets)
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1 teaspoon fresh cracked black pepper
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1 pound smoked bacon, cooked and crumbled (divided: 1 cup + ½ cup)
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1½ cups Colby-Jack shredded cheese
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2 cups shredded mild cheddar cheese
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3 tablespoons thinly sliced green onions (optional garnish)
Instructions
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Prepare the Crockpot: Spray the slow cooker insert lightly with cooking spray.
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Add Ingredients: Place chicken breasts at the bottom of the crockpot. Top with cream cheese cubes, cream of chicken soup, half and half, rice, ranch dressing mix, black pepper, and 1 cup of crumbled bacon. Do not stir.
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Cook: Cover and cook on low for 5-6 hours or on high for 3-4 hours, until chicken is cooked through and rice is tender.
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Shred Chicken: Remove chicken breasts and shred with two forks. Return shredded chicken to the crockpot and stir to combine.
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Add Cheese and Bacon: Stir in Colby-Jack cheese, cheddar cheese, and remaining ½ cup bacon. Cover and cook on low for an additional 15-20 minutes until cheese is melted and creamy.
- Serve: Garnish with sliced green onions if desired.
Notes
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Use freshly cooked rice or precooked rice for a quicker variation, but adjust liquid accordingly.
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For spicier flavor, add a pinch of cayenne or hot sauce.
- Store leftovers in the refrigerator for up to 3 days; reheat gently to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American