Crock Pot Chicken And Rice

Crock Pot Chicken And Rice

Crock Pot Chicken And Rice



Ingredients:
1 cup long-grain brown rice — do not substitute any other kind of rice, including short grain, instant, or white, as the cooking time and liquid ratios will not be the same
1 1/2 cups diced carrots — about 4 medium
1 small shallot — finely chopped, about 1/4 cup (you can also use 1/2 of a small regular onion, though I prefer the more mild flavor of the shallot since it isn’t precooked)
1 tablespoon Dijon mustard
1 1/2 pounds boneless skinless chicken breasts — (or chicken thighs)
And many more.

Instructions:
  • Step number one. 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.
  • Step 2, Remove the chicken into 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.*
  • Step 03, 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.
  • Complete Ingredients and Instructions: https://www.wellplated.com/crock-pot-chicken-and-rice/



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