Crockpot Chicken and Rice
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
6 servings
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Calories
307 kcal
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Course
Main Course, Dinner
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Cuisine
American
Crockpot Chicken and Rice
Description
The recipe begins by layering diced carrots, onions, roasted red peppers, and seasoning in a crockpot with chicken broth. Bone-less skinless chicken breasts are added and cooked on high or low until tender. After removing the chicken to slice, frozen peas and instant brown rice are mixed into the broth and vegetables, then cooked further until the rice softens. Thin slices of chicken are later returned to the pot along with milk and shredded mozzarella cheese, then cooked further until melted and creamy.
This process creates a hearty, cheesy comfort dish without constant monitoring. The Italian seasoning and garlic contribute to a balanced savory flavor profile, while the vegetables add texture and nutrition. The mozzarella cheese gives a melty, creamy finish that binds the rice and chicken for tenderness.
This recipe suits busy cooks who want a warm, flavorful meal prepared in a crockpot with minimal fuss. Leftovers can be refrigerated for a few days for convenient reheating.
Ingredients
- 1 ½ cups chicken broth reduced sodium
- 2 large carrot peeled and finely diced
- ½ onion finely diced
- ½ cup red peppers chopped, roasted
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 chicken breast boneless skinless
- 1 cup peas frozen
- 2 cups instant brown rice
- ⅓ cup milk
- 2 cups mozzarella cheese shredded
Instructions
- In a 4-quart crockpot, stir together the broth, carrots, onion, red peppers, Italian seasoning, garlic, salt, and pepper.
- Add chicken breasts, 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, 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.
- Serve immediately.
Notes
- Store leftovers covered in the refrigerator for up to 3-4 days.
- Cooking times can be adjusted depending on crockpot size and settings.
- Ensure chicken is fully cooked before slicing to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307 | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 54mg | 18% |
| Sodium | 870mg | 36% |
| Potassium | 396mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3930IU | 79% |
| Vitamin C | 21.7mg | 24% |
| Calcium | 242mg | 24% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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