Slow Cooker Chicken and Rice
Slow Cooker Chicken and Rice is a cheesy chicken and rice casserole made in a slow cooker. Throw it together, set it, and forget it.
Servings: 6 servings
Equipment
Ingredients
- 2-3 boneless, skinless chicken breasts 1 1/2 pounds
- 3 cups chicken broth
- 1 ½ cups long-grain brown rice
- 2 cups mozzarella cheese shredded
- 10 oz frozen peas and carrots
- 1 small shallot finely chopped
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Lightly spray Slow Cooker with non-stick cooking spray.
- Add rice, shallots, garlic powder, salt and pepper to Slow Cooker.
- Arrange chicken on top.
- Pour in chicken broth.
- Cook on low for 4-6 hours or high for 1 ½ - 2 hours.
- Remove chicken and set aside.
- Cover and cook rice mixture an additional 45-60 minutes or until liquid is absorbed.
- Add peas and carrots, cheese.
- Slice chicken and add back on top of rice.
- Cover and cook 15-20 minutes or until vegetables are soft, cheese is melted and chicken is heated through.
- Serve warm immediately.
- Store leftovers in the refrigerator.
Notes
- Feel free to swap the cheese or veggies to whatever you prefer!
- You can use boneless, skinless chicken thighs instead.
Nutrition
Calories: 248kcal | Carbohydrates: 20g | Protein: 21g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 1171mg | Potassium: 345mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4730IU | Vitamin C: 6mg | Calcium: 289mg | Iron: 1mg
