Crockpot Chicken and Rice
A comforting and easy slow-cooked dish featuring tender chicken, healthy brown rice, and colorful vegetables, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 cup long-grain brown rice, rinsed multiple times Rinsing helps achieve fluffy rice.
- 4.5 to 5.5 cups low-sodium chicken broth Use low-sodium to control saltiness.
- 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 Either cut works well.
- 1.5 teaspoons garlic powder
- 1 teaspoon dried thyme
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 1 cup frozen peas Add at the end.
- 0.5 cup nonfat plain Greek yogurt Adds creaminess.
- 0.5 cup freshly grated sharp cheddar cheese (white cheddar recommended) Use for garnish.
- Chopped fresh parsley Optional for serving.
Instructions
Preparation
- Rinse the brown rice thoroughly to remove extra starch.
- In a separate pot, bring 2 cups of chicken broth to a boil. Add the rinsed rice and cook for about 10 minutes. Drain and set aside.
- Lightly coat the slow cooker with nonstick spray and add the partially cooked rice, diced carrots, chopped shallot, and Dijon mustard. Stir gently to mix.
Cooking
- Place the chicken on top of the rice and veggie mixture. Season it with garlic powder, thyme, salt, and pepper.
- Pour in 2.5 cups of chicken broth over the top, cover, and cook on HIGH for 1.5 to 2 hours.
- Remove the chicken once cooked, covering it loosely to keep warm. Stir the rice and vegetables, then cover again and continue cooking on HIGH for another 1 to 1.5 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.
- Sprinkle the remaining cheese on top and cover until melted.
Serving
- Serve warm, garnished with fresh parsley if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Rinse rice for fluffiness and don’t skip the Greek yogurt for creaminess.