Crockpot Chicken and Rice Recipe
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
4 hrs 10 mins
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Total Time
4 hrs 25 mins
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Servings
6
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Calories
441 kcal
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Course
Main Course
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Cuisine
American
Crockpot Chicken and Rice Recipe
Description
The recipe starts by combining uncooked long-grain brown rice, diced onion and carrot, minced garlic, chicken broth, cream of chicken soup, seasonings, and bite-sized pieces of boneless skinless chicken breast in a slow cooker. Cooking on high for about 3½ to 4 hours allows the rice to absorb the liquids and the chicken to cook through completely. Frozen peas and half the shredded cheddar are stirred in afterward, and the remainder of the cheese is layered on top. Covering and cooking a short time longer melts the cheese into a creamy topping.
The combination makes a filling one-pot dish with a creamy texture from the cheese and soup, complemented by tender chicken and soft vegetables. The flavors are mild and homey, suitable for a family meal. Fresh parsley can be added as garnish to brighten the dish.
Leftovers store well in the refrigerator for three days in an airtight container, making this a practical meal for multiple servings. The recipe requires minimal active cooking time and benefits from the convenience of a slow cooker.
Ingredients
- 1½ cups long-grain brown rice
- 1 onion diced
- 2 carrot diced
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- 3 cups chicken broth
- 10.5 ounces cream of chicken soup (1 can)
- 2 chicken breast cut into bite-sized pieces, boneless, skinless
- 1 cup peas frozen
- 2 cups cheddar cheese divided, freshly shredded
- parsley optional, for garnish, fresh
Instructions
- Spray the slow cooker insert with nonstick spray. Add the rice, onion, carrots, garlic, salt, pepper, broth, cream of chicken soup, and diced chicken. Stir until well combined.
- Cover and cook on high for 3 ½ to 4 hours until both the chicken is cooked through and the rice has absorbed all the liquid.
- Add the frozen peas and half of the shredded cheese. Stir until well mixed.
- Top with the remaining cheese, cover, and cook on high until the cheese is melted, about 10 more minutes. Garnish with parsley and serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 49g | 16% |
| Protein | 24g | 48% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 1085mg | 45% |
| Potassium | 831mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 4174IU | 83% |
| Vitamin C | 21mg | 23% |
| Calcium | 311mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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