Description
A comforting and easy slow cooker chicken and rice recipe that’s perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 cup frozen peas and carrots
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the rice, chopped onion, minced garlic, paprika, garlic powder, and chicken broth on top of the chicken.
- Season with salt and pepper.
- Cover and cook on low for 6 hours or on high for 3 hours until the chicken is cooked through and rice is tender.
- In the last 30 minutes of cooking, add the frozen peas and carrots.
- Once done, shred the chicken with two forks and stir everything together before serving.
- Garnish with fresh parsley before serving.
Notes
For a creamier version, stir in a can of cream of mushroom soup at the beginning. You can also substitute brown rice, but adjust cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 3 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg