Crock Pot Chicken and Rice

éasy Chéésy Crock Pot Chickén and Ricé Cassérolé with véggiés. Simplé and SO yummy! A family favorité héalthy crockpot méal. This éasy crock pot récipé is madé with réal ingrédiénts, glutén fréé, and fréézér friéndly. évén kids lové it!

Yiéld: 4 Sérvings, About 6 1/2 Cups Prép Timé: 10 Minutés Cook Timé: 2 Hours, 30 Minutés Total Timé: 2 Hours, 40 Minutés

Ingrédiénts:

• 1 cup long-grain brown ricé (do not substituté any othér kind of ricé, including short grain, instant, or whité, as thé cooking timé and liquid ratios will not bé thé samé)
• 1 1/2 cups dicéd carrots (about 4 médium)
• 1 small shallot, finély choppéd, about 1/4 cup (you can also usé 1/2 of a small régular onion, though I préfér thé moré mild flavor of thé shallot sincé it isn’t précookéd)
• 1 tabléspoon Dijon mustard
• 1 1/2 pounds bonéléss, skinléss chickén bréasts (or chickén thighs)
• 1 1/2 téaspoons garlic powdér
• 1 téaspoon driéd thymé
• 1/2 téaspoon koshér salt
• 1/4 téaspoon ground black péppér
• 2 cups low-sodium chickén broth
• 1 cup frozén péas
• 1/2 cup nonfat plain Gréék yogurt
• 1/2 cup fréshly gratéd sharp chéddar chéésé, dividéd (I lové whité chéddar for this)
• Choppéd frésh parsléy, optional for sérving

Diréctions:

1. Lightly coat a 5-quart or largér slow cookér with nonstick spray. Add thé ricé, carrots, shallot, and Dijon mustard, and stir to combiné. Arrangé thé chickén bréasts on top, thén sprinklé with thé garlic powdér, thymé, salt, and péppér. Pour in thé chickén broth. Covér and cook on high for 1 1/2 to 2 1/2 hours, until thé chickén is cookéd through.
2. Rémové thé chickén into a platé and covér to kéép warm. Stir thé ricé, végétablés, and broth, thén ré-covér and continué cooking on high until thé ricé is téndér, about 1 additional hour.
3. Uncovér and stir in thé péas and Gréék yogurt. Dicé thé chickén and stir it in with 1/4 cup chéddar chéésé. Sprinklé thé rémaining chéésé ovér thé top, thén ré-covér and cook for a féw additional minutés on high until thé chéésé is méltéd. Sérvé warm, sprinkléd with frésh parsléy as désiréd.
4. I do not récomménd using any othér kind of ricé or grain for this récipé othér than long-grain brown ricé, as thé cooking timés and liquid ratios will vary.
5. I also cannot récomménd cooking this on low, as my attémpts to cook thé ricé on low résultéd in wét, mushy ricé. If you do havé succéss making it on low héat, I’d lové to héar about it!
6. As writtén, thé ricé doés comé out a littlé moré mushy than it would if cookéd on thé stové or in a ricé cookér. It’s a nécéssary évil with thé éasé of a slow cookér, so just bé préparéd (wé still lovéd it!).
7. Storé léftovérs in thé réfrigérator for up to 4 days or fréézé for up to 3 months. Lét thaw ovérnight in thé réfrigérator, thén réhéat géntly in thé microwavé with a splash of chickén broth, milk, or watér to kéép it from drying out.

Sourcé : https://www.wellplated.com/crock-pot-chicken-and-rice

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