Crockpot Chicken and Rice
A simple, filling, and creamy meal that cooks effortlessly in your slow cooker, combining chicken, rice, and veggies.
Ingredients
- 1 cup long-grain brown rice (rinsed multiple times)
- 4 1/2 to 5 1/2 cups low-sodium chicken broth
- 1 1/2 cups diced carrots (about 4 medium carrots)
- 1 small shallot (finely chopped or 1/2 small onion)
- 1 tablespoon Dijon mustard
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup frozen peas
- 1/2 cup nonfat plain Greek yogurt
- 1/2 cup freshly grated sharp cheddar cheese (white cheddar recommended)
- to taste chopped fresh parsley (optional for serving)
Instructions
- Rinse the brown rice several times to remove extra starch.
- Bring 2 cups of chicken broth to a boil on the stovetop, add the rinsed rice, and cook for about 10 minutes. Drain and set aside.
- Lightly coat the slow cooker with nonstick spray. Add the par-cooked rice, diced carrots, chopped shallot, and Dijon mustard. Stir gently to mix.
- Place the chicken on top of the rice and veggie mixture. Season the chicken with garlic powder, thyme, salt, and pepper.
- Pour in 2 1/2 cups of chicken broth over the top. Cover and cook on HIGH for 1 1/2 to 2 hours.
- Remove the chicken, cover it loosely to keep warm, and stir the rice and vegetables.
- Cover again and continue cooking on HIGH for another 1 to 1 1/2 hours until the rice is tender.
- Stir in the frozen peas and Greek yogurt. Dice the cooked chicken and return it to the slow cooker. Add 1/4 cup of cheddar cheese and stir to combine. Top with remaining cheese and cover until melted.
- Serve warm, garnished with fresh parsley if desired.
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Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of broth or water.