Crockpot Chicken Rice (Print)
Juicy chicken and tender rice slow-cooked with broccoli and finished with melted cheddar cheese for an effortless one-pot dinner.
# Ingredients:
→ Proteins
01 -
450g boneless skinless chicken breasts, cut into 2-4 cm pieces
→ Dairy
02 -
120ml sour cream or Greek yogurt
03 -
200g sharp cheddar cheese, grated
→ Pantry
04 -
480ml chicken broth
05 -
15ml Dijon mustard, optional
06 -
190g long grain brown rice or risotto rice, rinsed
→ Seasonings
07 -
1 teaspoon dried thyme
08 -
0.5 teaspoon garlic powder
09 -
0.5 teaspoon onion powder
10 -
0.25 teaspoon salt, or to taste
11 -
0.25 teaspoon black pepper, or to taste
→ Vegetables
12 -
450g broccoli florets, fresh or frozen
# Directions:
01 -
Slice chicken breasts into bite sized pieces measuring approximately 2 to 4 centimeters.
02 -
In the crockpot, combine chicken broth, sour cream or Greek yogurt, Dijon mustard if using, dried thyme, garlic powder, onion powder, salt, and pepper. Stir thoroughly.
03 -
Incorporate rinsed rice and chicken pieces into the crockpot, mixing until evenly combined. Top with broccoli florets.
04 -
Cover and cook on low for 3 to 4 hours or on high for 2 to 3 hours, until the chicken is cooked through, rice is tender, and broth is absorbed.
05 -
Stir half of the grated cheddar into the hot mixture. Sprinkle remaining cheese on the surface, cover, and let stand for 15 minutes to melt. Serve promptly.
# Notes:
01 -
This dish can be kept warm in the slow cooker for up to an hour after cooking is complete.