Description
A comforting Mexican-inspired dish featuring tender chicken, creamy cheese, and savory spices, perfect for busy weeknights.
Ingredients
Scale
- 450 g boneless skinless chicken breasts, cut into 2–4 cm pieces
- 120 ml sour cream or Greek yogurt
- 200 g sharp cheddar cheese, grated
- 480 ml chicken broth
- 15 ml Dijon mustard (optional)
- 1 teaspoon dried thyme
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon salt (or to taste)
- 0.25 teaspoon black pepper (or to taste)
- 190 g long-grain brown rice or risotto rice, rinsed
- 450 g broccoli florets (fresh or frozen)
Instructions
- Slice the chicken breasts into bite-sized pieces, approximately 2 to 4 centimeters.
- In your crockpot, combine the chicken broth, sour cream or Greek yogurt, Dijon mustard (if using), dried thyme, garlic powder, onion powder, salt, and pepper. Stir until all ingredients meld smoothly.
- Incorporate the rinsed rice and chicken pieces into the mixture. Top off with the broccoli florets.
- Cover the crockpot and set it to cook on low for 3 to 4 hours or on high for 2 to 3 hours until the chicken is tender and the rice is cooked through.
- Before serving, stir half of the grated cheddar cheese into the warm mixture, then sprinkle the remaining cheese over the top. Cover again for 15 minutes to melt the cheese. Serve hot and enjoy!
Notes
For a vegan version, substitute chicken with chickpeas or tofu and use almond milk yogurt. You can also add fresh herbs right before serving for added flavor.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg