Crockpot Chicken and Rice
The Best Crockpot Chicken and Rice Recipe! Made with no condensed cream of chicken soup, this is an easy, healthy dinner everyone will love!
Servings: 6 1.5 cup servings
Calories: 423kcal
Ingredients
- 1 ½ cup long grain white rice
- 2 pounds boneless, skinless chicken breast trimmed and cubed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup white onion diced small - 1/2 a large onion
- 3 cloves garlic minced
- 1 cup celery chopped - 3 large celery ribs
- 2 cups frozen peas & carrots mix 16 oz
- 3 sprigs fresh thyme
- 3 cups chicken broth low/no salt
- ½ cup non fat greek yogurt
- ½ cup parmesan cheese
- ¼ cup milk any type
Instructions
- Rinse rice in a fine mesh strainer under hot running water until water runs clear.
- Spray the slow cooker with olive oil.
- Layer the rice in the bottom of the pot, followed by the chicken and season with salt and pepper.
- Place the onion, celery, peas and carrots, garlic and thyme on top of the chicken. Add the broth and push the veggies down into the broth to make sure they are covered.
- Cover and place the slow cooker on low for 3-3.5 hours.
- Start checking at 2.5 hours, and continue to cook until rice is cooked through and broth has been soaked up. Keep in mind that every time you lift the lid, you add about 15 minutes to the cook time.
- Once the rice is cooked to your liking, in a small bowl stir together the greek yogurt, parmesan cheese, and milk.
- Stir the yogurt/milk/cheese mixture into rice and chicken gently with a large fork to fluff the rice. Taste and adjust seasoning to taste, serve immediately, garnished with fresh parsley if desired.
Notes
Tips for this recipe:
- Layer the ingredients exactly as listed in the recipe. It's important that the rice be placed on the bottom so that it can absorb the liquids properly.
- Avoid cooking on high power. Set the slow cooker to low power for 3 to 3.5 hours. Using high power will overcook the rice, turning it to a mushy mess.
- Start checking for doneness at 2.5 hours. If additional time is needed, continue to cook until the rice is tender and has absorbed most of the liquid. Try not to check too much, because every time you remove the lid, heat will escape from the slow cooker.
- Why is my rice still hard, or too mushy? Slow cooker models are all different and you may need to adjust the time or liquid measurements slightly to suit your slow cooker. If your rice is cooked through, but there’s still excess broth in the slow cooker, simply ladle some out. Keep in mind that more liquid will be absorbed as it cools.
Nutrition
Serving: 1.5cups | Calories: 423kcal | Carbohydrates: 46g | Protein: 42g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 104mg | Sodium: 457mg | Potassium: 820mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4639IU | Vitamin C: 9mg | Calcium: 176mg | Iron: 2mg