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Crock Pot Chicken and Rice | realmomkitchen.com
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Crock Pot Chicken and Rice

Course chicken
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 4 servings
Calories
Author Laura

Ingredients

  • 1 cup long grain brown rice
  • 1 ½ cups diced carrots
  • 1 small shallot finely chopped
  • 1 Tbsp Dijon mustard
  • 1 ½ lbs boneless skinless chicken breasts
  • 1 ½ tsp garlic powder
  • 1 tsp dried thyme
  • ½ tsp kosher salt
  • ground black pepper to taste
  • 3 cups chicken broth
  • 1 cup frozen peas
  • ½ cup light sour cream
  • ½ cup freshly grated white cheddar cheese sharp cheddar will work too

Instructions

  • Spray a 5-quart or larger slow cooker with nonstick spray. Add in the rice, carrots, shallot, and Dijon mustard, and stir to combine. Arrange the chicken breasts on top.
  • Sprinkle with the chicken with the garlic powder, thyme, salt, and pepper. Pour the chicken broth around the chicken. Cover and cook on HIGH for 1 ½ to 2 ½ hours, until the chicken is cooked through.
  • 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 for about 1 additional hour.
  • Uncover and stir in the peas and sour cream. Dice the chicken. Stir it in along with with ¼ cup cheese. Sprinkle the remaining cheese over the top. Re-cover and cook for a few additional minutes on high until the cheese is melted. Serve warm. Serve 4.