Ingredients:

• 2 boneless, skinless chicken breasts (cut into 1-inch pieces)
• 1 teaspoon minced garlic
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 onion, chopped
• 3 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 1/2 cups uncooked brown rice
• 2 cups shredded cheddar cheese

Instructions:

1. Prepare the ingredients:
   • Cut the chicken breasts into 1-inch pieces.
   • Chop the onion.
   • Mince the garlic.
2. Add ingredients to the crock pot:
   • Place the chicken, garlic, salt, pepper, onion, chicken broth, cream of chicken soup, and brown rice into the crock pot.
   • Stir to combine all ingredients thoroughly.
3. Cook the dish:
   • Cover the crock pot and cook on high for 3.5 to 4 hours.
   • Check that the rice has absorbed all the broth and is tender.
4. Add the cheese:
   • Stir in the shredded cheddar cheese.
   • Cover again and let the heat melt the cheese (about 5-7 minutes).
5. Serve and enjoy:
   • Serve warm and enjoy your creamy, cheesy chicken and rice!

Recipe Tips:

• Brown rice is ideal for this recipe because it can handle the longer cook time in the crock pot. White rice may become too mushy, so it's best to avoid it.
• If the dish is too thick for your liking, gradually stir in additional chicken broth (¼ cup at a time) until you reach your preferred consistency.
• Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition