+3 photos

Slow-Cooker Chicken And Rice

Name: Slow-Cooker Chicken And Rice
Total time: 3 h 30 min
Yield: 4 servings
Ingredients: 1.5 pound boneless, skinless chicken thighs, cut into 1-in. pieces; 1 (10.5-oz.) can condensed cream of chicken soup; 1 uncooked long-grain brown rice; 2 teaspoon Dijon mustard; 2 teaspoon poultry seasoning; 1 teaspoon garlic powder; 1 teaspoon kosher salt; 1 teaspoon onion powder; 0.5 teaspoon black pepper; 0.25 teaspoon thyme; 2.25 cup chicken stock, divided; 4 ounce sharp Cheddar cheese; 2 cup carrots and peas

4 servings

If you love the soft, slow-cooked texture of risotto, you'll find a lot to love in this slow-cooker chicken and rice recipe. The dish is herby and savory, with a nice lift from Cheddar cheese, vegetables, and Dijon mustard.

Ingredients

boneless
skinless chicken thighs, cut into 1-in. pieces
1 ½ lb
can condensed cream of chicken soup
10.5-oz.
1
uncooked long-grain brown rice
1
Dijon mustard
2 tsp
poultry seasoning
2 tsp
garlic powder
1 tsp
kosher salt
1 tsp
onion powder
1 tsp
black pepper
½ tsp
thyme
¼ tsp
chicken stock
divided
2 ¼ c
sharp Cheddar cheese
4 oz
carrots and peas
2 c

Directions

1
Gather all ingredients.
2
Place chicken, cream of chicken soup, rice, mustard, poultry seasoning, garlic powder, salt, onion powder, black pepper, thyme, and 1 3/4 cups of the stock in a 6-quart slow cooker; stir to combine. Cover and cook on HIGH until chicken is cooked through and rice is just tender, about 3 hours.
3
Uncover and stir in cheese, carrots and peas, and remaining 1/2 cup stock. Cover and cook on HIGH until cheese is melted, rice is very tender, and carrots and peas are hot, about 30 minutes.

Slow-Cooker Chicken And Rice

210 min4 servings

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