Cheesy Crock Pot Chicken Bacon and Rice Soup

Cheesy Crock Pot Chicken Bacon and Rice Soup


16 oz. boneless skinless chicken breasts (I used tenderloins)
6 cups fat free low sodium chicken broth
1 medium yellow onion, chopped
3 carrots peeled and chopped
1/2 cup reduced fat milk (I find 2 percent works best)
1 cup shredded american cheese blend (I like Kraft)
1/2 cup cooked crumbled bacon or bacon bits
1 tsp. salt
1 tsp. garlic powder
1 bay leaf
1 1/2 cups cooked brown rice


Arrange chicken in bottom of crock pot. Season chicken with salt and garlic powder. Pour broth over chicken and add in your onion, carrots, and bay leaf. Cover and cook on low for 7-8 hours. During last 30 minutes of cooking, stir in the milk, shredded cheese, and bacon. About 10 minutes before serving remove bay leaf and stir in the cooked rice. Serve immediately. Enjoy!

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