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This delectable slow cooker chicken and rice combines simple ingredients into a heartwarming dish that's ideal for hectic evenings. Your crockpot handles all the work while you tackle your daily tasks, delivering succulent chicken and well-cooked rice wrapped in a rich, tasty sauce.
I whipped this up during an incredibly busy period when I needed something that would cook on its own while I finished my chores. My family gobbled it up so fast that it's now part of our go-to meals whenever we want something cozy without any hassle.
Ingredients
- Long grain brown rice: Forms the substantial foundation and stands up nicely in the crockpot
- Chicken broth: Supplies a tasty liquid base that gets soaked up by the rice
- Fresh carrots: Contribute natural sweetness and vibrant color
- Shallots: Give a gentler, more refined taste than ordinary onions
- Dijon mustard: Adds a light tartness that cuts through the richness
- Boneless skinless chicken breasts: Remain moist and soft when cooked right
- Garlic powder and dried thyme: Build an aromatic herbal foundation
- Frozen peas: Tossed in at the finish keep their vivid color and crunch
- Greek yogurt: Makes it creamy without using heavy cream or canned soup
- Sharp cheddar cheese: Gives that wonderful melty, stretchy texture
Step-by-Step Instructions
- Prepare the Rice:
- Wash your brown rice under cold water till clear to get rid of extra starch. This key step stops the rice from getting sticky. Then partially cook it in boiling broth for exactly 10 minutes. This jumpstart makes sure your rice will be perfectly soft by the end of slow cooking.
- Layer the Ingredients:
- Put your partly cooked rice in the slow cooker then add the diced carrots, chopped shallot, and Dijon mustard. Mix these base items well to spread the mustard around. Then lay your chicken breasts on top as a second tier. The chicken will drip its juices into the rice as it cooks, making everything more flavorful.
- Season and Begin Cooking:
- Sprinkle your chicken with plenty of garlic powder, thyme, salt and pepper. Pour the chicken broth around the sides instead of directly on the chicken so you don't wash off the spices. Cover and cook on HIGH for about 2 hours until the chicken just reaches doneness.
- Finish the Rice:
- After taking out the cooked chicken, stir the rice mixture thoroughly. The rice needs more cooking time without the chicken to get that ideal soft texture. This extra time lets the rice soak up more liquid and develop richer taste.
- Create the Creamy Finish:
- When the rice is soft, mix in the frozen peas. Their warmth will heat the peas without making them mushy. Then right away fold in the Greek yogurt while everything's hot but not bubbling. This creates a creamy sauce without needing heavy cream. Put the diced chicken back in along with half the cheese, gently mixing to combine.
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My top favorite thing about this meal is how the Dijon mustard brings an unexpected richness that folks can't quite pinpoint but absolutely adore. My grandma always put a spoonful in her chicken and rice bake, and keeping up that tradition makes this dish extra meaningful to me.
Why Parcooking the Rice Matters
Brown rice usually needs way more cooking time than chicken, which creates a timing problem in the slow cooker. By partially cooking the rice first, you give it a headstart so all ingredients finish at the same time. Without this trick, you'd probably end up with either dried-out chicken or hard, uncooked rice. The partial cooking also helps each grain keep its shape rather than turning mushy in the moist slow cooker environment.
Make It Your Own
This dish is super flexible based on what's in your kitchen. Try swapping carrots for sweet potatoes or squash for different flavors. Don't like peas? Go with corn or edamame instead. For herbs, try rosemary or sage in place of thyme for a totally different smell and taste. You can even add a bit of white wine to the broth for extra fancy flavor. The basic idea stays the same, letting you create countless versions.
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Storage and Reheating
This chicken and rice actually tastes better the next day as the flavors blend together in the fridge. Keep leftovers in sealed containers for up to 4 days. When warming it up, add a splash of broth or water since the rice keeps soaking up liquid even after cooking. Heat in the microwave for short bursts, stirring now and then, to keep the yogurt from separating. For freezing, divide into single portions before the rice soaks up all the liquid to maintain good texture when thawed.
Frequently Asked Questions
- → Can I swap brown rice for white rice?
Switching to white rice isn't recommended, as the recipe's timing and method are tailored to brown rice. White rice would overcook and get mushy. Stick with brown rice for this one.
- → What do I do if the rice is undercooked?
Make sure to par-cook the rice 10 minutes before it goes in the slow cooker. Also, rinse it well to remove extra starch. Use the right amount of broth and don't skip checking your rice's freshness—it might need more liquid or time if it's older.
- → Can I replace chicken breasts with thighs?
Totally! Boneless, skinless chicken thighs (1½ pounds) work great here and may even add more flavor and moisture. Either breasts or thighs will fit the recipe perfectly.
- → Can I substitute Greek yogurt for something else?
If Greek yogurt isn't on hand, sour cream is a good swap for that tangy creaminess. For a dairy-free twist, try a plain plant-based yogurt alternative, though the texture may vary slightly.
- → Is this dish good for meal prep?
Yes, this reheats wonderfully! Store leftovers in an airtight container for 3-4 days in the fridge. Add a splash of broth when warming it up if the rice starts to dry out—it soaks up liquid as it sits.
- → What if my rice isn’t cooking the right way?
If the rice still feels tough, pour in more reserved broth and cook it longer. Double-check your slow cooker is heating right, and ensure it's on HIGH. Cooking times can vary between cooker models.