Crockpot Chicken and Rice

Crockpot Chicken and Rice

from wellplated.com
160 min
4 servings

This creamy crockpot chicken and rice casserole is loaded with veggies and tender chicken. An easy, kid-friendly slow cooker recipe!

Ingredients

  • 1 cup long-grain brown rice
  • 4 1/2 to 5 1/2 cups low-sodium chicken broth
  • 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
  • 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

    Rinse the rice several times to remove excess starch (this is key to the dish cooking properly). Bring 2 cups of the broth to a boil, then add the rice. Cook for 10 minutes, then drain.

  2. 2

    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 2 1/2 cups chicken broth. Cover and cook on HIGH for 1 1/2 to 2 hours, until the chicken is cooked through.

  3. 3

    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 to 1 1/2 additional hours.** If the rice seems dry, splash in some of the remaining 1 cup broth.

  4. 4

    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.