Description
This hearty Crockpot Chicken and Rice recipe features tender chicken breasts simmered in a flavorful mix of brown rice, carrots, shallots, and chicken broth, enriched with Dijon mustard and seasoned with garlic and thyme. Finished with frozen peas, creamy Greek yogurt, and sharp cheddar cheese, this comforting one-pot meal is perfect for a busy weeknight and serves four.
Ingredients
Rice and Vegetables
- 1 cup long-grain brown rice
- 4 1/2 to 5 1/2 cups low-sodium chicken broth
- 1 1/2 cups diced carrots (about 4 medium)
- 1 small shallot
- 1 tablespoon Dijon mustard
- 1 cup frozen peas
Chicken and Seasoning
- 1 1/2 pounds boneless, skinless chicken breasts (or chicken thighs)
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Finishing Ingredients
- 1/2 cup nonfat plain Greek yogurt
- 1/2 cup freshly grated sharp cheddar cheese (divided; white cheddar preferred)
- Chopped fresh parsley (optional for serving)
Instructions
- Rinse the rice: Rinse the long-grain brown rice several times under cold water to remove excess starch, which helps the rice cook properly and prevents it from becoming gummy.
- Par-cook the rice: Bring 2 cups of the low-sodium chicken broth to a boil in a saucepan. Add the rinsed rice and cook it for 10 minutes. Then, drain the rice well to remove any excess liquid.
- Prepare the slow cooker: Lightly coat a 5-quart or larger slow cooker with nonstick spray to prevent sticking. Add the par-cooked rice, diced carrots, chopped shallot, and Dijon mustard. Stir everything together to combine evenly.
- Add the chicken and seasonings: Arrange the boneless, skinless chicken breasts on top of the rice mixture. Sprinkle garlic powder, dried thyme, kosher salt, and ground black pepper evenly over the chicken. Pour in 2 1/2 cups of the chicken broth around the mixture, avoiding the spice-covered chicken.
- Cook the chicken and rice base: Cover the slow cooker and cook on HIGH for 1 1/2 to 2 hours, or until the chicken is fully cooked through and reaches a safe internal temperature of 165°F (74°C).
- Stir and continue cooking: Remove the cooked chicken to a plate and cover it to keep warm. Stir the rice, carrots, shallot, and broth together in the slow cooker. Re-cover and continue cooking on HIGH for an additional 1 to 1 1/2 hours until the rice is tender. If the rice looks dry during this time, add some of the remaining 1 cup of chicken broth to maintain moisture.
- Finish the dish: Uncover the slow cooker and stir in the frozen peas and nonfat plain Greek yogurt for creaminess. Dice the cooked chicken and stir it back into the rice mixture along with 1/4 cup of the shredded sharp cheddar cheese. Sprinkle the remaining 1/4 cup cheese evenly over the top, re-cover, and cook on HIGH for a few minutes until the cheese has melted.
- Serve: Spoon the creamy chicken and rice onto plates or bowls, and garnish with chopped fresh parsley if desired. Serve warm for a comforting and nutritious meal.
Notes
- Rinsing the rice is essential to remove excess starch and ensure the rice cooks evenly without becoming mushy.
- Use low-sodium chicken broth to control the saltiness of the dish.
- You can substitute chicken thighs for chicken breasts if preferred for a juicier result.
- If the rice is not tender enough after the initial cooking, add a splash more broth and continue cooking until desired texture is reached.
- For a dairy-free version, omit the Greek yogurt and cheddar cheese or substitute with dairy-free alternatives.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently to preserve creaminess.
- Prep Time: 15 minutes
- Cook Time: 2 hours 25 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
