Crockpot Chicken and Rice
A comforting dish that combines tender chicken, fluffy rice, and colorful vegetables, all cooked together in one pot, perfect for busy weeknights.
Ingredients
For the rice and broth
- 1 cup long-grain brown rice, rinsed multiple times
- 4.5 to 5.5 cups low-sodium chicken broth Adjust for desired creaminess
For the vegetables and seasoning
- 1.5 cups diced carrots (about 4 medium carrots)
- 1 small shallot, finely chopped (or 1/2 small onion)
- 1 tablespoon Dijon mustard
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1.5 teaspoons garlic powder
- 1 teaspoon dried thyme
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 1 cup frozen peas
For serving
- 0.5 cup nonfat plain Greek yogurt
- 0.5 cup freshly grated sharp cheddar cheese (white cheddar recommended)
- Fresh parsley, optional for serving
Instructions
Preparation
- 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.
Cooking
- 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.
Serving
- Serve warm, garnished with fresh parsley if desired.
Notes
If you have leftovers, let them cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, simply microwave in short intervals, stirring occasionally until warmed through.