Chicken And Rice Crock Pot Recipe Food Network
Description
This chicken and rice crock pot recipe is an easy, delicious and nutritious meal that the whole family will love. It's a great way to get everyone at the table without having to spend a lot of time in the kitchen. The slow cooker does most of the work, making it a great option for busy weeknights. The combination of chicken, rice and flavorful seasonings creates a complete, nutritious meal. The chicken is tender and juicy, while the rice is light and fluffy. This is a great meal to make in advance and freeze for later use. It's a classic, comforting dish that will never get old.
Prep Time
This recipe takes approximately 10 minutes of prep time. This includes gathering the ingredients, prepping the vegetables, and assembling the ingredients in the slow cooker. It's a very quick and easy meal to prepare.
Cook Time
This recipe takes approximately 4-6 hours to cook in the slow cooker, depending on your desired doneness. It's important to keep an eye on the dish, as cooking times may vary depending on the slow cooker's settings.
Ingredients
- 1 lb. boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup chopped fresh parsley
Instructions
1. Place the chicken breasts in the slow cooker. Sprinkle the garlic powder, onion powder, paprika, oregano, thyme, dried parsley, salt and pepper over the chicken.
2. Add the rice, chicken broth, peas, and corn to the slow cooker. Stir to combine.
3. Cook on low for 4-6 hours, or until the chicken is cooked through and the rice is tender. The cooking time will vary depending on your slow cooker.
4. Once cooked, stir in the fresh parsley. Serve warm.
Equipment
This recipe requires a slow cooker and a few basic kitchen utensils. You'll need a cutting board, knife, measuring spoons, measuring cups, and a spoon to stir the ingredients.
Notes
This recipe can easily be doubled or tripled to feed a crowd. You can also use any combination of vegetables you like, such as carrots, bell peppers, mushrooms, etc.
Nutrition: Per Serving
Calories: 467; Fat: 14g; Carbs: 48g; Protein: 38g; Sodium: 821mg.
Recipe Tips
For extra flavor, you can add 1 teaspoon of Worcestershire sauce to the dish. You can also add 1/4 cup of chopped fresh herbs, such as parsley, basil, or cilantro. For a bit of heat, you can add a pinch of red pepper flakes. For a bit of sweetness, you can add 1/4 cup of raisins or dried cranberries.
If you'd like to add extra vegetables, you can add 1/2 cup of diced bell peppers or mushrooms. You can also add 1/2 cup of diced cooked potatoes or sweet potatoes. If you'd like to add more protein, you can add 1/2 cup of diced cooked chicken or turkey. For a vegetarian option, you can omit the chicken and add 1/2 cup of cooked beans.
This dish is also a great option for meal prepping. Simply assemble the ingredients in an airtight container and store in the refrigerator for up to 3 days. When you're ready to eat, simply reheat in the microwave or on the stovetop.
This dish can also be made in the oven. Preheat the oven to 350°F and bake for 30 minutes, or until the chicken is cooked through and the rice is tender. Make sure to keep an eye on the dish, as oven temperatures may vary.
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