Crockpot Chicken and Rice 

This comforting one pot meal combines tender chicken, hearty brown rice, and a creamy, flavorful sauce. It's a hands off recipe that's perfect for busy days, allowing you to set it and forget it until mealtime. The addition of Greek yogurt and sharp cheddar cheese adds a delightful creaminess, making it a family favorite.

Full Recipe:

Ingredients

• 1 cup long grain brown rice, rinsed

• 4½ to 5½ cups low sodium chicken broth

• 1½ cups diced carrots (about 4 medium carrots)

• 1 small shallot, finely chopped (or ½ small onion)

• 1 tablespoon Dijon mustard

• 1½ pounds boneless, skinless chicken breasts or thighs

• 1½ teaspoons garlic powder

• 1 teaspoon dried thyme

• ½ teaspoon kosher salt

• ¼ teaspoon ground black pepper

• 1 cup frozen peas

• ½ cup nonfat plain Greek yogurt

• ½ cup freshly grated sharp cheddar cheese (white cheddar recommended)

• Chopped fresh parsley (optional, for serving)

Directions

1. Prepare the Rice: Rinse the brown rice several times to remove excess starch. In a saucepan, bring 2 cups of chicken broth to a boil. Add the rinsed rice and cook for about 10 minutes. Drain and set aside.

2. Assemble in Crockpot: Lightly coat the inside of a 5-quart or larger slow cooker with nonstick spray. Add the partially cooked rice, diced carrots, chopped shallot (or onion), and Dijon mustard. Stir gently to combine.

3. Add Chicken and Seasonings: Place the chicken breasts or thighs on top of the rice and vegetable mixture. Season the chicken with garlic powder, dried thyme, kosher salt, and black pepper.

4. Add Broth: Pour in 2½ cups of chicken broth over the top of the ingredients in the crockpot. Cover with the lid.

5. Cook: Set the slow cooker to cook on HIGH for 1½ to 2 hours, or until the chicken is fully cooked through.

6. Shred Chicken: Carefully remove the chicken from the slow cooker and set it aside on a plate. Cover loosely to keep warm.

7. Finish Cooking Rice: Stir the rice and vegetables in the slow cooker. If the mixture appears dry, add a splash of the remaining chicken broth. Cover and continue cooking on HIGH for another 1 to 1½ hours, or until the rice is tender.

8. Add Final Ingredients: Stir in the frozen peas and Greek yogurt. Dice the cooked chicken into bite-sized pieces and return it to the slow cooker. Sprinkle in ¼ cup of the cheddar cheese and stir to combine. Top with the remaining cheese. Cover and let it cook for a few more minutes until the cheese melts.

9. Serve: Garnish with chopped fresh parsley, if desired. Serve warm and enjoy!

Nutritional Information (per serving)

• Calories: Approximately 424 kcal

• Protein: 23g

• Carbohydrates: 42g

  • Fiber: 2g

  • Sugars: 1g

• Fat: 18g

  • Saturated Fat: 9g

  • Trans Fat: 1g

• Cholesterol: 68mg

• Sodium: 1455mg

• Potassium: 442mg

• Calcium: 308mg

• Iron: 2mg