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Crock Pot Chicken And Rice

84/100 by 450 users
Crock Pot Chicken And Rice

Ingredients

  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 medium
  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

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.

Base Recipe adapted from this SITE

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