Yield: 4 -6 servings
Crockpot Chicken and Rice
Crockpot Chicken and Rice is a hearty dinner filled with tender chicken, flavorful rice, vegetables, and cheese! It's simple and family-friendly.
Ingredients
- 1 ½ pounds boneless, skinless chicken breast
- 1 small onion, chopped (1 cup chopped onion)
- 3 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 cup long grain brown rice
- 1 tablespoon minced garlic
- 1 tablespoon oregano
- 1 tablespoon black pepper
- 1 teaspoon salt
- 2 cups chicken stock
- 4 tablespoons butter, sliced into pieces
- 1 cup sweet peas
- 1 cup shredded cheddar cheese
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Instructions
- Add the chicken, onion, carrots, celery, rice, garlic, oregano, pepper, salt, chicken stock, and butter into a 7+ quart crockpot. Stir and cover.
- Cook on high 3 ½ to 4 hours on high, until the rice has absorbed the broth and the chicken is fork tender.
- Add the sweet peas and cheese, stirring just until everything is combined. (Try not to stir too much because the more you stir the more the rice loses its shape.) You can shred the chicken into large or smaller pieces, depending on your preference. Serve warm.
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Notes
Storage: Refrigerate any leftover Crockpot Chicken and Rice in an airtight container for up to 3 days. Then you can reheat it in the microwave for an easy lunch or dinner. You could also reheat on the stovetop if you're warming up a larger portion. Just keep an eye on it so that the rice doesn't get too mushy.
Nutrition
Serving: 1, Calories: 660kcal, Carbohydrates: 30g, Protein: 67g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 207mg, Sodium: 1142mg, Fiber: 6g, Sugar: 7g