Crock Pot Chicken and Rice

Crock Pot Chicken and Rice – Bestrecipe005


  1.  1 cup  long-grain brown rice  — do not substitute any
    other kind of rice, including short grain, instant, or white, as the cooking
    time and liquid ratios will not be the same
  2.  1 1/2 cups diced carrots — about 4
  3.  1 small shallot — finely chopped, about 1/4
    cup (you can also use 1/2 of a small regular onion, though I prefer the more
    mild flavor of the shallot since it isn’t precooked)
  4.  1 tablespoon Dijon mustard
  5.  1 1/2 pounds boneless skinless chicken
    breasts — (or chicken thighs)
  6.  1 1/2 teaspoons garlic powder
  7.  1 teaspoon dried thyme
  8.  1/2 teaspoon kosher salt
  9.  1/4 teaspoon ground black pepper
  10.  2 1/2–3 1/2 cups low-sodium chicken broth
  11.  1 cup frozen peas
  12.  1/2 cup nonfat plain Greek yogurt
  13.  1/2 cup freshly grated sharp cheddar cheese —
    divided (I love white cheddar for this)
  14.  Chopped fresh parsley — optional for serving


  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. Remove the chicken into 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. 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.

Base Recipe adapted from this SITE

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