Crockpot Chicken and Rice
This Crockpot Chicken and Rice is a hassle-free, comforting meal that combines the flavors of tender chicken, creamy cheese, and hearty rice, making it perfect for busy days.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Total Time: 165 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup frozen peas
- 1 teaspoon garlic (minced)
- 2 cups mozzarella cheese (shredded)
- 2 cups instant brown rice
- ½ cup roasted red peppers (chopped)
- 1 ½ cups chicken broth (low sodium)
- 2 large carrots (peeled and finely diced)
- 2 chicken breasts (boneless, skinless)
- ¼ teaspoon pepper
- ½ onion (finely diced)
- 1 teaspoon Italian seasoning
- ⅓ cup milk
- ½ teaspoon salt
Instructions
- In a 4-quart crockpot, combine the chicken broth, carrots, onion, roasted red peppers, garlic, Italian seasoning, salt, and pepper. Stir well.
- Add the chicken breasts to the crockpot. Cover and cook on high for 2 hours or low for 4 hours.
- Once the chicken is cooked, remove it from the crockpot and set it aside on a cutting board. Stir the peas and instant brown rice into the crockpot. Cover and cook on high for 15 minutes.
- While the rice is cooking, slice the chicken breasts thinly once they are cool enough to handle.
- After 15 minutes, stir the sliced chicken back into the crockpot along with the milk and shredded mozzarella cheese. Cover and cook on high for an additional 15 minutes, until the cheese is melted and the rice is tender.
- Serve immediately and enjoy!
Nutrition
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg