Tangy Crockpot Chicken

Hi! Is anyone else slightly alarmed that we’re already in the middle of June? I swear time used to move at a normal human pace… now a whole month disappears faster than a snack left unattended around my kids. I keep telling myself to slow down and soak up these good ol’ days of motherhood, but the world is basically on fast forward and I’m just hanging on for the ride.

Speaking of wanting things to slow down, you should absolutely make this tangy crockpot chicken for dinner tonight. That is… if you’re seeing this early enough to toss everything in the crockpot and let it work its magic for a few hours. So many of you have told me you need more slow cooker recipes because it’s just too hot to turn the oven on right now. And honestly? Same. I love a warm meal in the summer, but I really don’t want to have a heat stroke while cooking dinner.

This recipe checks every box: creamy, flavorful, nutritious, and filling. It’s all the comforting vibes without the effort. It’s one of those “throw it in, walk away, come back to applause” kind of dinners.

As always, thank you so much for being here! Come cook alongside me on Facebook, Instagram, and TikTok… it’s way more fun when we do it together.

And if you’re looking for a good slow cooker, this is the crockpot I use. It’s never failed me and she’s pretty, too!

Now for the recipe…

Here’s what you’ll need:

• 3 TBSP tomato bouillon powder

• 3 chicken breasts

• 1 yellow onion

• 5 garlic cloves

• 4 oz cream cheese

• 1 beefsteak tomato

• Instant Jasmine white rice

• Salt and pepper to taste

Directions:

1. Begin by chopping the onion into small slices and placing it in the bottom of the crockpot.

2. Lay the chicken breasts over the top of the onion and season well with salt and pepper.

3. Mince the garlic cloves and spread over the chicken.

4. Mix together 1 1/2 TBSP tomato bouillon seasoning and 1 ½ cups of water and pour it directly over the chicken in your crockpot. Set on low and cook until the chicken is easily shredded.

5. Cook your rice according to package directions about 15 minutes before you are ready to eat. Add 1-2 TBSP of the tomato bouillon to the liquid that is cooking the rice to give it more flavor.

6. Once the chicken is shredded, add in the cream cheese in small chunks and stir in.

7. Dice your tomato into small bite-sized pieces and stir into the chicken.

8. Serve the chicken over the rice. Enjoy!

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