Crock Pot Chicken Rice Ii Recipes

CROCK POT CHICKEN AND RICE

Crock Pot Chicken and Rice image

Easy Cheesy Crock Pot Chicken and Rice Casserole with veggies. Simple and SO yummy! A family favorite healthy crockpot meal. This easy crock pot recipe is made with real ingredients, gluten free, and freezer friendly. Even kids love it!Update 4/11/19: Updated the amount of chicken broth because a few people reported having issues with the rice coming out crunchy. I have never had this problem and have made it successfully several times with the original 2 1/2 cups chicken broth.

Provided by Erin Clarke / Well Plated

Time 2h40m

Number Of Ingredients 14

Ingredients

1 cup long-grain brown rice
1 1/2 cups diced carrots (about 4 medium)
1 small shallot
1 tablespoon Dijon mustard
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
2 1/2-3 1/2 cups low-sodium chicken broth
1 cup frozen peas
1/2 cup nonfat plain Greek yogurt
1/2 cup freshly grated sharp cheddar cheese (divided (I love white cheddar for this))
Chopped fresh parsley (optional for serving)

Steps:

Lightly coat a 5-quart or larger slow cooker with nonstick spray. Add the rice, carrots, shallot, and Dijon mustard, and stir to combine. Arrange the chicken breasts on top, then sprinkle with the garlic powder, thyme, salt, and pepper. Pour in the chicken broth. Cover and cook on HIGH for 1 1/2 to 2 1/2 hours, until the chicken is cooked through.
Remove the chicken to a plate and cover to keep warm. Stir the rice, vegetables, and broth, then re-cover and continue cooking on high until the rice is tender, about 1 additional hour.**
Uncover and stir in the peas and Greek yogurt. Dice the chicken and stir it in with 1/4 cup cheddar cheese. Sprinkle the remaining cheese over the top, then re-cover and cook for a few additional minutes on high until the cheese is melted. Serve warm, sprinkled with fresh parsley as desired.

Nutrition Facts : ServingSize 1 (of 4), about 1 2/3 cups, Calories 567 kcal, Carbohydrate 60 g, Protein 53 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 125 mg, Fiber 6 g, Sugar 6 g

CROCK POT CHICKEN & RICE II

Crock Pot Chicken & Rice II image

This is great when you don't have time to watch the oven for the chicken & rice to bake. I can put it in the crock pot overnight and it's ready when I wake up. Make sure to use a crock pot liner.

Provided by kwlabear

Categories Chicken Thigh & Leg

Time 5h5m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

2 cups rice
2 tablespoons millet
1/2 teaspoon garlic, dried
1/2 teaspoon poultry seasoning
1 (14 ounce) can fat free chicken broth
1 (10 1/2 ounce) can cream of chicken soup
12 chicken drumsticks
1/2 teaspoon paprika (optional)

Steps:

Spray crockpot with cooking spray or place liner in crockpot.
Place chicken broth, soup and seasonings in and stir.
Stir in rice and millet.
Place drumsticks on top and sprinkle with paprika.
Cook 5-6 hours on low.
If needed, add up to 1 cup water while cooking.
This will set up like the original campbell soup recipe.

Nutrition Facts : Calories 319.4, Fat 9.7, SaturatedFat 2.6, Cholesterol 73.3, Sodium 430.6, Carbohydrate 35, Fiber 0.8, Sugar 0.2, Protein 20.7

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