Crockpot Chicken and Rice
Crockpot Chicken and Rice is the epitome of comfort food, featuring tender chicken thighs and veggies, all mixed with cheesy, perfectly cooked rice. This easy and delicious one-pot family dinner is a surefire hit, making your evening meal both effortless and enjoyable.
Servings 6
Calories 545kcal
Ingredients
- 1 lb chicken thighs cubed
- ½ tsp salt
- ½ tsp pepper
- ¼-½ tsp red pepper flakes
- 1 medium onion finely chopped
- 2 medium carrots chopped
- 3 cloves garlic finely chopped
- 1 cup frozen peas
- 1 cup brown rice rinsed and drained
- 3 cups chicken broth
- ½ cup half and half
- ½ cup grated Parmesan cheese divided
- 2 cups cheddar cheese divided
Instructions
- Rinse and drain the brown rice. Set aside.
- Add the cubed chicken thighs to the slow cooker. Add the salt, pepper, and red pepper flakes. Stir to combine so the chicken thighs are fully seasoned.
- Add the chopped onion, carrots, and garlic. Add the peas. Stir to combine.
- Add the rinsed brown rice and the chicken broth. Stir to combine.
- Turn your slow cooker on high and cook for 4 hours or low for 8 hours.
- After 4 hours on high (or 8 hours on low), stir the mixture.
- Add the half and half, ½ of the parmesan cheese, and ½ of the cheddar cheese. Stir to combine.
- Sprinkle the remaining cheddar cheese and parmesan cheese over top.
- Cover and cook on high for 30 minutes or until the cheese has fully melted.
- Spoon onto a plate and serve immediately.
Nutrition
Calories: 545kcal | Carbohydrates: 36g | Protein: 29g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 1187mg | Potassium: 477mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4637IU | Vitamin C: 6mg | Calcium: 406mg | Iron: 2mg
