why make this recipe
Crockpot Chicken and Rice is a simple and delicious meal that brings comfort to any table. It’s packed with flavor, easy to make, and requires minimal effort. Just set it in the morning, and by dinner time, you’ll have a wholesome dish ready to enjoy. This recipe is great for busy families or anyone looking for a hearty, home-cooked meal without spending all day in the kitchen.
how to make Crockpot Chicken and Rice
Ingredients:
- 1 cup long-grain brown rice (rinsed multiple times)
- 4 1/2 to 5 1/2 cups low-sodium chicken broth
- 1 1/2 cups diced carrots (about 4 medium carrots)
- 1 small shallot (finely chopped or 1/2 small onion)
- 1 tablespoon Dijon mustard
- 1 1/2 pounds boneless, skinless chicken breasts or 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 (white cheddar recommended)
- to taste chopped fresh parsley (optional for serving)
Directions:
- 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 the rice 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 everything together.
- Place the chicken on top of the rice and veggie mixture. Season the chicken with garlic powder, thyme, salt, and pepper.
- 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 the remaining cheese and cover until melted.
- Serve warm, garnished with fresh parsley if desired.
how to serve Crockpot Chicken and Rice
Crockpot Chicken and Rice can be served as a main dish. Simply dish it out into bowls or plates and top it with fresh parsley for a nice touch. You can enjoy it with a side salad or warm bread to complete the meal.
how to store Crockpot Chicken and Rice
To store leftovers, let the dish cool completely. Transfer it to an airtight container and keep it in the fridge for up to three days. If you want to keep it longer, you can freeze it for up to three months. Just make sure to reheat thoroughly before serving.
tips to make Crockpot Chicken and Rice
- Rinse the rice well to avoid a sticky texture in the final dish.
- You can swap out chicken thighs for breasts if you prefer dark meat.
- Add other vegetables, like bell peppers or peas, for variety.
- If you like a creamier dish, increase the amount of Greek yogurt you add.
variation
For a spicy kick, consider adding a teaspoon of cayenne pepper or crushed red pepper flakes. You could also use brown rice and quinoa together for a nutritious twist.
FAQs
Can I use white rice instead of brown rice?
Yes, you can use white rice, but adjust the cooking time. White rice usually cooks faster and may only need 1 to 1.5 hours in the slow cooker.
Can I add other vegetables?
Absolutely! Feel free to experiment with vegetables like bell peppers, green beans, or corn to suit your tastes.
Can I make this recipe ahead of time?
Yes, you can prepare the ingredients the night before and just set them in the slow cooker in the morning for an easy meal!
Crockpot Chicken and Rice
Ingredients
Method
- 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 the rice 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 everything together.
- Place the chicken on top of the rice and veggie mixture. Season the chicken with garlic powder, thyme, salt, and pepper.
- 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 the remaining cheese and cover until melted.
- Serve warm, garnished with fresh parsley if desired.