Crockpot Chicken and Rice
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 6 servings
Course Main Course
This Crockpot Chicken and Rice is easy, cheesy and a family favorite! It's full of flavor and so quick to prepare, making it the perfect recipe for busy weeknights.
- 1 1/2 cups chicken broth low sodium
- 2 large carrots peeled and finely diced
- 1/2 onion finely diced
- 1/2 cup roasted red peppers chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 boneless skinless chicken breasts
- 1 cup frozen peas
- 2 cups instant brown rice
- 1/3 cup milk
- 2 cups shredded mozzarella cheese
In a 3-4 quart crockpot, stir together the broth, carrots, onion, red peppers, Italian seasoning, garlic, salt and pepper.
Add chicken breasts, and cover and cook on high for 2 hours or low for 4 hours.
When chicken is cooked, remove and place on a cutting board.
Stir in the peas and rice to the crockpot, cover and cook on high for 15 minutes.
When chicken is cool enough to handle, slice thinly.
After 15 minutes, stir the chicken, milk, and cheese into the crockpot. Cover and cook on high for 15 more minutes, until cheese is melted and rice is tender.
Calories: 307, Carbohydrates: 32g, Protein: 20g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 54mg, Sodium: 870mg, Potassium: 396mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3930IU, Vitamin C: 21.7mg, Calcium: 242mg, Iron: 2.9mg
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