How To Make Hearty Crockpot Chicken and Rice
Instant brown rice and chicken all cooked using a crockpot makes this crockpot chicken dish cheesy, tender, and flavorful with the right hint of spice.
- 1½cupschicken broth,low sodium
- 2carrots,large, peeled and finely diced
- ½onion,finely diced
- ½cupred peppers,roasted, chopped
- 1tspItalian seasoning
- 2chicken breasts,boneless skinless
- 2cupsinstant brown rice
- 2cupsmozzarella cheese,shredded
In a 4-quart crockpot, stir together the broth, carrots, onion, red peppers, Italian seasoning, garlic, salt, and pepper.
Add chicken breasts, and cover and cook on High for 2 hours or Low for 4 hours.
When chicken is cooked, remove and place on a cutting board.
Stir in the peas and rice to the crockpot, cover and cook on high for 15 minutes.
When chicken is cool enough to handle, slice thinly.
After 15 minutes, stir the chicken, milk, and cheese into the crockpot. Cover and cook on High for 15 more minutes, until cheese is melted and rice is tender.
- Calories: 671.75kcal
- Fat: 29.78g
- Saturated Fat: 15.85g
- Trans Fat: 0.06g
- Monounsaturated Fat: 9.39g
- Polyunsaturated Fat: 2.66g
- Carbohydrates: 60.65g
- Fiber: 4.50g
- Sugar: 5.81g
- Protein: 39.29g
- Cholesterol: 117.37mg
- Sodium: 812.99mg
- Calcium: 563.07mg
- Potassium: 613.48mg
- Iron: 2.59mg
- Vitamin A: 390.22µg
- Vitamin C: 27.84mg
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