It's that time of year and all I am craving is warm, comforting winter meals for dinner but I need healthy and well-balanced options. Thanks to the fall time change, it also gets dark around these parts super early so I'm always feeling rushed and short on time to make dinner.
So lately I have been turning to my favorite kitchen appliance, my crockpot! I love that the kids and I can enjoy every minute of sunshine out and about because I know dinner will be ready to go when I walk in the door. Can I get a hallelujah and an amen mamas across the land?
But I've noticed something else lately that has really been a bummer on my crockpot romance…the prep and unhealthy choices!! I've been Pinteresting new recipes and a lot of them take a bunch of prep time or have a lot of heavy and unhealthy ingredients.
And although some days I have the time for prep, my mornings are for quiet coffee drinking. Hahaha, just kidding.
My mornings are rushing around looking for my coffee while I chase tiny humans with toothbrushes, negotiating wearing pants. With that in mind, I decided my crockpot prep has to be quick some days because I can't chop veggies to my heart's delight but I want to serve my family healthy meals after the splurge of the holidays!
Instead of starting from scratch, I grabbed a can of soup to add to the slow cooker as a base for this chicken and rice recipe. Now here's what I did, get ready for this, I'm about to help you feed your family a warm and comforting bowl of protein and veggies in the easiest way possible.
Open two cans of southwestern-style vegetable soup, dump one full can and one can of just the veggies with the liquid drained off over your chicken breast and cook on low for 6 hours. Shred the chicken right in the crockpot and serve over rice with your favorite toppings.
BOOM! Dinner is served. That's it, all I did was open 2 cans of soup and a package of chicken breast to prep dinner. That is what I am talking about.
Some days that's just all I've got time for. I have a toddler to wrangle! My family liked shredded pepper jack cheese, fresh avocados, and cilantro but you could also sprinkle crushed tortilla chips or use a bit of sour cream. It was perfect for a super quick and well-balanced meal. No prep time, no hassle.
I'm pretty excited about incorporating soups into my crockpot love affair so I can spend more time with my family! I'm going to be doing a lot of experimenting this winter.
Easy Crockpot Chicken & Rice
- 2 cans of Progresso® Light Southwestern-Style Vegetable soup
- 1 lb. chicken breast
- 2 cups white rice
- Optional Toppings: shredded cheese avocado, cilantro, sour cream, crushed tortilla chips
- Put chicken breast into crockpot
- Pour 1 can of soup over chicken
- Drain liquid and pour vegetables from 2nd can of soup
- Heat on low for 6 hours
- Shred chicken in crockpot
- Cook white rice
- Serve chicken and soup over rice with your favorite toppings
Do you have any other easy crockpot chicken & rice recipes?