Crock Pot Chicken and Rice

Crock Pot Chicken and Rice

from wellplated.com
160 min
4 servings

Easy Cheesy Crock Pot Chicken and Rice Casserole with veggies. Simple and SO yummy! A family favorite healthy crockpot meal. This easy crock pot recipe is made with real ingredients, gluten free, and freezer friendly. Even kids love it!*Update 4/11/19: Updated the amount of chicken broth because a few people reported having issues with the rice coming out crunchy. I have never had this problem and have made it successfully several times with the original 2 1/2 cups chicken broth.* If this is your first time making this recipe, since slow cookers vary a lot, I suggest building in extra time in case your rice takes longer than mine does. Further, older rice can take longer to cook than newer rice.

Ingredients

  • 1 cup long-grain brown rice
  • 1 1/2 cups diced carrots (about 4 medium)
  • 1 small shallot
  • 1 tablespoon Dijon mustard
  • 1 1/2 pounds boneless, skinless chicken breasts (or chicken thighs)
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2–3 1/2 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 1/2 cup nonfat plain Greek yogurt
  • 1/2 cup freshly grated sharp cheddar cheese (divided (I love white cheddar for this))
  • Chopped fresh parsley (optional for serving)

Directions

  1. 1

    Lightly coat a 5-quart or larger slow cooker with nonstick spray. Add the rice, carrots, shallot, and Dijon mustard, and stir to combine. Arrange the chicken breasts on top, then sprinkle with the garlic powder, thyme, salt, and pepper. Pour in the chicken broth. Cover and cook on HIGH for 1 1/2 to 2 1/2 hours, until the chicken is cooked through.

  2. 2

    Remove the chicken to a plate and cover to keep warm. Stir the rice, vegetables, and broth, then re-cover and continue cooking on high until the rice is tender, about 1 additional hour.**

  3. 3

    Uncover and stir in the peas and Greek yogurt. Dice the chicken and stir it in with 1/4 cup cheddar cheese. Sprinkle the remaining cheese over the top, then re-cover and cook for a few additional minutes on high until the cheese is melted. Serve warm, sprinkled with fresh parsley as desired.