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Crock Pot Chicken and Rice


Crock Pot Chicken and Rice

Ingredients
  •  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
  •  1 1/2 cups diced carrots — about 4 medium
  •  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)
  •  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


Instructions
  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.


Recipe Notes
  • I do not recommend using any other kind of rice or grain for this recipe other than long-grain brown rice, as the cooking times and liquid ratios will vary.
  • I also cannot recommend cooking this on low, as my attempts to cook the rice on low resulted in wet, mushy rice. If you do have success making it on low heat, I'd love to hear about it!
  • *Please note, the cook time (1 1/2 to 2 1/2 hours for the chicken + 1 additional hour for the rice and vegetables) listed can vary depending upon your slow cooker. Mine consistently finishes in this time, but others have reported needing longer for the rice. Use your best judgement depending upon your slow cooker model. If it is your first time making the recipe, you may want to build in extra "buffer time" just in case your slow cooker doesn't get as hot as mine and others who see similar cook times.
  • As written, the rice does come out a little more mushy than it would if cooked on the stove or in a rice cooker. It’s a necessary evil with the ease of a slow cooker, so just be prepared (we still loved it!).
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat gently in the microwave with a splash of chicken broth, milk, or water to keep it from drying out.


This article adapted from this site

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