Easy Crockpot Chicken and Rice (Print Version)
# Ingredients:
→ Proteins & Dairy
01 -
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
½ cup sour cream or Greek yogurt
03 -
2 cups sharp cheddar cheese, grated
→ Pantry & Seasonings
04 -
2 cups chicken broth
05 -
1 tablespoon Dijon mustard (optional)
06 -
1 teaspoon dried thyme
07 -
½ teaspoon garlic powder
08 -
½ teaspoon onion powder
09 -
¼ teaspoon salt, to taste
10 -
¼ teaspoon pepper, to taste
11 -
1 cup long-grain brown rice or risotto rice, rinsed
→ Vegetables
12 -
1 lb broccoli florets (fresh or frozen)
# Instructions:
01 -
Cut the chicken breasts into bite-sized chunks, about 1 to 1½ inches in size.
02 -
In your crockpot, combine the chicken broth, sour cream, Dijon mustard (if using), dried thyme, garlic powder, onion powder, salt, and pepper. Stir well.
03 -
Add the rinsed rice to the crockpot, followed by the chicken pieces. Stir to mix everything together. Add the broccoli florets on top.
04 -
Cover the crockpot and cook on low for 3-4 hours or on high for 2-3 hours, until the chicken is cooked, the broth is absorbed, and the rice is tender.
05 -
Stir in half of the grated cheddar cheese. Sprinkle the remaining cheese on top, cover, and let it melt for about 15 minutes. Serve immediately.
# Notes:
01 -
Perfect for busy weeknights when you want a hands-off meal
02 -
Can be garnished with chopped parsley, grated Parmesan cheese, or additional pepper