Slow Cooker Chicken and Rice Recipe

This easy Slow Cooker Chicken and Rice is a healthy dinner your whole family will devour. Juicy chicken, cheesy rice, and tender vegetables come together to please the pickiest eaters.

Course dinner, main

Cuisine American

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 324kcal

Equipment

6-quart Crock Pot
cutting board

Ingredients

1 ½ cups low sodium chicken broth
½ onion diced
1 ½ teaspoons Italian seasoning
1 teaspoon minced garlic you can also use 1 ½ teaspoons garlic powder
½ teaspoon sea salt
¼ teaspoon pepper or to taste
2 boneless skinless chicken breast about 1.5 pounds
2 cups frozen vegetables
2 cups instant brown rice you must use instant brown rice, not regular long-grain rice
⅓ cup milk you can also substitute Greek yogurt
2 cups shredded mozzarella cheese
1 teaspoon fresh lemon juice optional

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Instructions

In a 6-quart slow cooker, stir together the chicken broth, onion, Italian seasoning, garlic, salt, and pepper.
Place the raw chicken breast on the mixture and cover, and cook on low for 4 hours or high for 2 hours.
Once the chicken is cooked, remove the breasts and place them on a cutting board or plate.
Stir in the frozen veggies and rice to the crockpot. Cover with the lid and cook on high for 15 minutes. While it cooks, shred the chicken by pulling it apart with two forks.
After 15 minutes, stir the shredded chicken, milk, and cheese into the slow cooker. Cover the cook for an additional 10-15 minutes on high, until the cheese is melted and the rice is tender. Enjoy

Video

Notes

We have only used Instant Brown Rice, but Instant White Rice should also work.
If you don’t have fresh garlic on hand, you can use 1 ½ teaspoons of garlic powder.
You can use whatever type of dairy milk you have on hand.
If the mixture is too thick, gradually stir in more chicken broth at the end of the cooking time until the meal is the consistency you prefer (¼ cup at a time).

You can store your leftovers in an airtight container in the fridge for about five days. Place on a microwave-safe plate and cook for about 1 to 1 ½ minutes to reheat.

Freeze this recipe after it is cooked. Place it in a freezer-safe container and freeze for up to 3 months. Don’t forget to label and date it!

Take it out of the freezer to thaw the night before you want to use it.

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Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition