Easy Cheesy Crock Pot Chicken and Rice Casserole with veggies. Simple and SO yummy! A family favorite healthy crockpot meal. This easy crock pot recipe is made with real ingredients, gluten free, and freezer friendly. Even kids love it!
Crock Pot Chicken and Rice
- 1 cup long-grain brown rice — do not substitute any other kind of rice, including short grain, instant, or white, as the cooking time and liquid ratios will not be the same
- 1 1/2 cups diced carrots — about 4 medium
- 1 small shallot — finely chopped, about 1/4 cup (you can also use 1/2 of a small regular onion, though I prefer the more mild flavor of the shallot since it isn’t precooked)
- 1 tablespoon Dijon mustard
- 1 1/2 pounds boneless skinless chicken breasts — (or chicken thighs)
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 1/2–3 1/2 cups low-sodium chicken broth
- 1 cup frozen peas
- 1/2 cup nonfat plain Greek yogurt
- 1/2 cup freshly grated sharp cheddar cheese — divided (I love white cheddar for this)
- Chopped fresh parsley — optional for serving
Lightly coat a 5-quart or larger slow cooker with nonstick spray. Add the rice, carrots, shallot, and Dijon mustard, and stir to combine. Arrange the chicken breasts on top, then sprinkle with the garlic powder, thyme, salt, and pepper. Pour in the chicken broth. Cover and cook on HIGH for 1 1/2 to 2 1/2 hours, until the chicken is cooked through.
Remove the chicken into a plate and cover to keep warm. Stir the rice, vegetables, and broth, then re-cover and continue cooking on high until the rice is tender, about 1 additional hour.*
Uncover and stir in the peas and Greek yogurt. Dice the chicken and stir it in with 1/4 cup cheddar cheese. Sprinkle the remaining cheese over the top, then re-cover and cook for a few additional minutes on high until the cheese is melted. Serve warm, sprinkled with fresh parsley as desired.
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