CROCK POT CHICKEN AND RICE

Step 1

Pat chicken tenderloins dry with a paper towel.

Step 2

Season the chicken with lemon pepper seasoning on both sides.

Step 3

In a large skillet, over medium high heat, add 2-3 tbsp of olive or vegetable oil. Let the pan get nice and hot.

Step 4

Working in batches, brown both sides of the chicken tenders. We don't want to cook them all the way through - just get a good brown color on both sides. This not only adds flavor but also color to the final dish.

Step 5

Don't overcrowd your pan or the tenders will just steam and not brown. Once all batches of chicken tenders are browned. Remove from heat and place into the bottom of a 5 or 6-quart oval slow cooker.

Step 6

In a a medium bowl, combine chicken broth, diced onions, minced garlic and rice. Stir well.  Next, stir in cream of chicken soup and cheddar cheese soup. Mix until combined.

Step 7

Pour soup mixture evenly over chicken tenders (making sure the rice is spread evenly and not in one clump.)

Step 8

Cover and cook on low for about 3 1/2 - 5 hours (this will all depend on the type of slow cooker you are using - some cook faster than others.)

Step 9

About halfway through cooking, gently stir around the rice to make sure it is evenly cooking and spread evenly throughout the pot. This will ensure all the rice gets cooked properly and is absorbing all the liquid. If rice seems a bit crunchy and there isn't much liquid left in the pot.

Step 10

If necessary, add about 1/2 cup more water, gently stir, then cover and continue cooking.

Step 11

Chicken should be cooked to 165f degrees and rice should be soft but not mushy.

Step 12

Optional: For extra cheesiness, try adding some shredded cheddar cheese during the last 15 minutes of cooking. Put the lid back on and allow it to melt.

Step 13

Serve with a side salad or maybe some steamed broccoli.