Crock Pot Cheesy Chicken and Rice
Chicken breasts, long-grain brown rice and vegetables slow cooked on high with a cheddar finish.
Ingredients
Main Ingredients
- 1 ½ cup long-grain brown rice rinsed
- 3 cup chicken broth
- 2 boneless, skinless chicken breasts about 1 1/2 lb total
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup frozen peas and carrots
- 1 tsp Italian seasoning
- 1 cup shredded cheddar cheese
- salt and black pepper to taste
Instructions
Cooking
- Lightly grease the slow cooker insert. Add the rinsed rice, onion, garlic, Italian seasoning, salt and pepper, then pour in the broth and stir.
- Nestle the chicken breasts on top of the rice. Do not stir them in.
- Cover and cook on high for roughly 2 1/2 to 3 1/2 hours, until the rice is tender and the liquid is mostly absorbed. Slow cookers vary, so start checking early.
- Check that the chicken reaches 165 degrees F in the thickest part. Remove it to a plate and shred with two forks.
- Return the chicken to the pot and stir in the frozen vegetables and about half of the cheese. Sprinkle the rest on top, cover and let sit for 10 minutes until the cheese melts.
Notes
Cook time is listed as 3 hours but varies from about 2 1/2 to 3 1/2 hours depending on the slow cooker. Use long-grain brown rice and the high setting. Nutrition values are an estimate per serving.