Description
A comforting and hearty Crock Pot Chicken and Rice dish that’s perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup rice (long-grain white or brown)
- 2 cups chicken broth (low-sodium preferred)
- 1 cup shredded cheese (sharp cheddar, Monterey Jack, or mozzarella)
- 1 onion, chopped
- 2 cups mixed vegetables (carrots, peas, corn, green beans)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Layer chicken breasts at the bottom of the crock pot.
- Add rice on top of the chicken.
- Pour in chicken broth and add chopped onion and mixed vegetables.
- Season with garlic powder, onion powder, salt, and pepper; stir gently to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken right in the pot.
- Stir in shredded cheese until melted.
- Serve in bowls, garnished with herbs if desired.
Notes
Store leftovers in an airtight container in the fridge for up to three days. This dish can also be frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg
Keywords: Crock Pot, Chicken, Rice, Comfort Food, Easy Recipe