¼ cup grated Parmesan cheese (for an extra cheesy boost)
Step-by-Step Instructions
1. Prep your ingredients
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Rinse the rice under cold water until the water runs clear—this removes excess starch and keeps the rice fluffy.
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Chop any vegetables and dice your cooked protein.
2. Assemble in the slow cooker
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Combine the uncooked rice, chicken broth, garlic powder, and any chopped vegetables in the slow cooker.
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Stir well to ensure everything is evenly distributed.
3. Cook the rice
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Cover and cook on LOW for 2 to 3 hours, or until the rice is tender and most of the liquid is absorbed.
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Tip: Check the rice toward the end of the cooking window. If it seems too dry before it’s fully cooked, stir in an extra ¼ cup of broth. Avoid opening the lid too often, as this releases heat and slows cooking.
4. Add cheese and protein
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Once the rice is cooked, stir in the shredded cheddar cheese, cooked chicken, and any optional ingredients (like cream or Parmesan).
