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.
Serves:
Ingredients
- 1½cupschicken broth,low sodium
- 2carrots,large, peeled and finely diced
- ½onion,finely diced
- ½cupred peppers,roasted, chopped
- 1tspItalian seasoning
- 1tspgarlic,minced
- ½tspsalt
- ¼tsppepper
- 2chicken breasts,boneless skinless
- 1cuppeas,frozen
- 2cupsinstant brown rice
- ⅓cupmilk
- 2cupsmozzarella cheese,shredded
Instructions
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In a 4-quart crockpot, stir together the broth, carrots, onion, red peppers, Italian seasoning, garlic, salt, and pepper.
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Add chicken breasts, and cover and cook on High for 2 hours or Low for 4 hours.
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When chicken is cooked, remove and place on a cutting board.
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Stir in the peas and rice to the crockpot, cover and cook on high for 15 minutes.
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When chicken is cool enough to handle, slice thinly.
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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.
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Serve immediately.
Nutrition
- 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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