Cover and cook on high for an additional 30–45 minutes, or until the rice is cooked and tender. Stir occasionally to ensure the rice doesn’t stick to the bottom.
Add Cheese and Bacon:
Stir in shredded cheddar cheese and cooked bacon crumbles. Let the cheese melt into the mixture.
Serve:
Scoop the crack chicken and rice onto plates. Garnish with chopped green onions, if desired.
Prep Time: 10 minutes | Cook Time: 6–8 hours | Total Time: 6 hours 10 minutes
Kcal: ~480 per serving | Servings: 6
1 1/2 cups uncooked long-grain white rice
3 cups chicken broth
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/4 cup chopped green onions (optional, for garnish)
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