Ingredients

• 2 boneless skinless chicken breasts (cut into 1 inch pieces)
• 1 teaspoon minced garlic
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ onion, chopped
• 3 cups chicken broth
• 1 can cream of chicken soup (10.5 oz can)
• 1 ½ cups brown rice (uncooked)
• 2 cups cheddar cheese (shredded)

Instructions

1. Add the chicken, garlic, salt, pepper, onion, chicken broth, cream of chicken soup, and brown rice to the crock pot. Mix well so everything is evenly combined.
2. Place the lid on top and cook on high for 3½ to 4 hours, or until the rice has absorbed the chicken broth.
3. Stir in the shredded cheese. Cover again and let the residual heat melt the cheese, about 5 to 7 minutes.
4. Serve warm.

• Brown rice works best in this dish because it holds up during the longer cook time. White rice is not recommended, as it can become overly soft.
• If the finished mixture seems thicker than you prefer, slowly add more chicken broth at the end of cooking, ¼ cup at a time, until it reaches your desired consistency.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.