Description
This comforting Crockpot Chicken and Rice recipe combines tender chicken breasts or thighs with brown rice, hearty vegetables, and a creamy mix of Greek yogurt and cheddar cheese. Perfect for a hands-off, satisfying meal, it’s flavorful, nutritious, and designed for easy slow cooker preparation.
Ingredients
Scale
Main Ingredients
- 1 cup long-grain brown rice (rinsed multiple times)
- 4 1/2 to 5 1/2 cups low-sodium chicken broth
- 1 1/2 cups diced carrots (about 4 medium carrots)
- 1 small shallot (finely chopped or 1/2 small onion)
- 1 tablespoon Dijon mustard
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Finishing Ingredients
- 1 cup frozen peas
- 1/2 cup nonfat plain Greek yogurt
- 1/2 cup freshly grated sharp cheddar cheese (white cheddar recommended)
- Chopped fresh parsley to taste (optional for serving)
Instructions
- Rinse the Rice: Rinse the brown rice several times under cold water to remove excess starch, which helps to prevent it from becoming gummy during cooking.
- Par-cook the Rice: Bring 2 cups of low-sodium chicken broth to a boil on the stovetop. Add the rinsed brown rice and cook for about 10 minutes. Drain the rice and set aside. This step ensures the rice cooks evenly and fully in the crockpot.
- Prepare Slow Cooker Base: Lightly coat the inside of your slow cooker with nonstick spray to prevent sticking. Add the par-cooked rice, diced carrots, chopped shallot, and Dijon mustard to the crockpot. Stir gently to combine all ingredients evenly.
- Add and Season Chicken: Place the boneless, skinless chicken breasts or thighs on top of the rice and vegetable mixture. Sprinkle garlic powder, dried thyme, kosher salt, and ground black pepper evenly over the chicken for flavor.
- Add Broth and Cook: Pour 2 1/2 cups of low-sodium chicken broth over the chicken and rice mixture. Cover the slow cooker and cook on HIGH for 1 1/2 to 2 hours, allowing the chicken to cook through and infuse the rice with flavor.
- Remove Chicken and Stir Rice: Carefully remove the chicken and place it on a plate, covering loosely to keep warm. Stir the rice and vegetables well to distribute heat evenly.
- Continue Cooking Rice: Cover the slow cooker again and cook on HIGH for another 1 to 1 1/2 hours until the rice is tender and fully cooked.
- Finish the Dish: Stir the frozen peas and nonfat plain Greek yogurt into the slow cooker. Dice the cooked chicken into bite-sized pieces and return it to the pot. Add 1/4 cup of the sharp cheddar cheese and gently stir everything to combine. Sprinkle the remaining cheese on top and cover until the cheese melts.
- Serve: Serve the Crockpot Chicken and Rice warm, garnished with fresh chopped parsley if desired for added color and freshness.
Notes
- Rinsing the brown rice multiple times reduces excess starch, giving a better texture.
- Par-cooking the rice shortens the crockpot cooking time and ensures the rice doesn’t remain underdone.
- Adjust the chicken broth quantity slightly depending on how moist you prefer the rice.
- Use chicken thighs for a moister, more flavorful dish; chicken breasts offer a leaner option.
- For a dairy-free version, omit the Greek yogurt and cheddar cheese or substitute with non-dairy alternatives.
- Leftovers keep well refrigerated for 3-4 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 cup cooked)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 55 mg
Keywords: crockpot chicken and rice, slow cooker chicken recipe, easy chicken dinner, brown rice chicken casserole, healthy slow cooker meals
