Creamy Smothered Chicken and Rice
This Creamy Smothered Chicken and Rice is a quick and easy comfort meal made in a slow cooker or pressure cooker. Juicy chicken is smothered in a rich, savory gravy and served over hot rice. It’s the perfect weeknight dinner that requires minimal effort and delivers maximum flavor.
Ingredients
- 4 frozen chicken breasts
- 1 can 10.5 oz cream of chicken soup
- 1 cup water
- 1 packet chicken gravy mix
- 3 cups hot cooked rice for serving
Instructions
Pressure Cooker Method:
- Pour water into the pressure cooker.
- Add cream of chicken soup (do not stir).
- Place frozen chicken breasts on top of the soup.
- Cook on poultry setting for 20 minutes, then allow a natural release.
- Remove the chicken and shred with two forks.
- Mix the gravy packet with water, whisk until smooth, and stir into the sauce.
- Set the pressure cooker to sauté and cook until the sauce thickens.
- Return the shredded chicken to the sauce.
- Serve over hot cooked rice and enjoy!
Slow Cooker Method:
- Add chicken breasts, cream of chicken soup, and water to the slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken and shred.
- Stir gravy mix with water, then mix into the slow cooker.
- Let the sauce thicken for 10 minutes.
- Serve over hot cooked rice and enjoy!
Notes
- If using fresh chicken breasts, reduce the cooking time to 15 minutes (pressure cooker) or 4-6 hours (slow cooker on low).
- Swap out the rice for mashed potatoes or egg noodles for variety.
- Store leftovers in an airtight container for up to 3 days.
- Reheat on the stovetop with a splash of water to maintain the creamy texture.