Go Back Email Link
+ servings
Crock Pot Chicken and Vegetables served over rice.

Crock Pot Cheesy Chicken Vegetables

Arlene Mobley - Flour On My Face
Crock Pot Cheesy Chicken and Vegetables are served over a bed of cooked white rice. A delicious dinner any day of the week.
5 from 2 votes
Prep Time 8 mins
Cook Time 3 hrs
Total Time 3 hrs 8 mins
Course Main Dish
Cuisine American
Share by Text
Servings 4 Servings
Calories 481 kcal


  • 2 large skinless boneless chicken breast halves, cut into bite-size pieces
  • 2 teaspoons seasoned salt
  • 16 ounce bag of frozen mixed vegetables (broccoli, cauliflower, and carrots thawed and drained if needed.)
  • 1 can cream of celery soup
  • 2 ½ cups shredded cheddar cheese
  • 1 teaspoon black pepper
Follow Flour On My Face on Pinterest


  • Cut the chicken into bite-size pieces and sprinkle with the seasoned salt. Set aside.
  • Mix the vegetables, soup, pepper and 2 cups of the shredded cheese into the crock pot and stir well.
  • Add the chicken to the crock pot and stir well.
  • Cook in a 4-quart crock pot on low for 3 hours or until the chicken is cooked thoroughly.
  • Sprinkle the remaining cheese over the top and continue cooking until the cheese is melted.
  • Serve over a bed of rice.
  • Makes 4 servings.


Serving: 1Serving | Calories: 481kcal | Carbohydrates: 22g | Protein: 33g | Fat: 30g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 2098mg | Potassium: 530mg | Fiber: 5g | Sugar: 1g | Vitamin A: 6697IU | Vitamin C: 12mg | Calcium: 570mg | Iron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2