Description
A comforting slow cooker chicken and rice dish filled with tender chicken, vibrant vegetables, and creamy Parmesan goodness, perfect for family dinners.
Ingredients
Scale
- 1½ cups long grain white rice
- 3 cups low sodium chicken broth
- 2 large carrots (peeled and finely diced)
- ¼ cup onion (finely diced)
- ½ cup roasted red peppers (store-bought, chopped)
- 2 teaspoons Italian seasoning
- 2 cloves garlic (minced)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 boneless skinless chicken breasts
- ⅓ cup shredded Parmesan cheese
- 1 cup frozen peas
- ½ cup half and half
Instructions
- Lightly grease a 4-5 quart slow cooker.
- Rinse the long grain white rice under cold water until the excess starch is removed and drain completely.
- Add the rinsed rice, chicken broth, diced carrots, onion, roasted red peppers, Italian seasoning, minced garlic, salt, and black pepper to the slow cooker. Stir well.
- Place the whole chicken breasts on top of the rice mixture, cover, and cook on high for 2-3 hours.
- Check the rice for doneness; if not fully cooked, add a splash of chicken broth and continue to cook.
- Remove the chicken, chop or shred it, and return it to the slow cooker along with Parmesan cheese, frozen peas, and half and half. Mix well.
- Taste and adjust seasoning as needed. Serve warm.
Notes
For extra creaminess, consider adding a dollop of sour cream just before serving. Leftover rotisserie chicken can be used for a quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg