Slow Cooked Chicken Rice (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 ½ to 5 ½ cups low-sodium chicken broth

02 - 1 ½ pounds boneless, skinless chicken thighs or chicken breasts

03 - ½ cup nonfat plain Greek yogurt

04 - ½ teaspoon ground black pepper

05 - 1 small shallot, chopped finely (equal to 1/4 cup, or use half a small onion)

06 - 1 teaspoon dried thyme

07 - ¼ teaspoon kosher salt

08 - 1 cup frozen peas

09 - 1 tablespoon Dijon mustard

10 - ½ cup sharp cheddar cheese, freshly grated (split in half, white cheddar works well)

11 - 1 cup brown rice (long-grain)

12 - 1 ½ teaspoons garlic powder

13 - 1 ½ cups chopped carrots (about 4 medium-sized ones)

14 - Fresh parsley, chopped (optional for topping)

# Instructions:

01 - Wash the rice thoroughly to get rid of the starch. Boil 2 cups of chicken broth, pour in the rice, and cook halfway for 10 minutes. Drain it afterward.

02 - Spray the inside of a 5-quart or larger slow cooker with non-stick spray. Mix in the half-cooked rice, mustard, carrots, and shallot. Lay the chicken pieces on top, and then sprinkle garlic powder, thyme, salt, and pepper over them. Pour in 2 ½ cups of chicken broth.

03 - Cover it up and cook everything on HIGH for around 1 ½ to 2 hours. You’ll know it’s ready when the chicken is cooked through.

04 - Move the chicken to a plate and cover it so it stays warm. Mix up the rice, veggies, and broth inside the slow cooker. Close the lid and keep cooking on HIGH for another 1 to 1 ½ hours. If it looks dry, add extra broth.

05 - Take off the lid and stir the Greek yogurt and the peas into the cooker. Chop the chicken into pieces and stir it back in along with half of the grated cheddar.

06 - Sprinkle the rest of the cheddar over the top, cover, and let it cook on HIGH for a few minutes so the cheese melts. Dish it up and sprinkle parsley if you’d like.

# Notes:

01 - If your rice isn’t rinsed or is an older type, it may need more time to cook. Adjust based on your slow cooker.

02 - Pre-cooking rice for a bit prevents it from being tough after slow-cooking.

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