Description
A comforting and easy one-pot meal made in the slow cooker with tender chicken, fluffy rice, and flavorful vegetables.
Ingredients
Units
Scale
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 cup long grain white rice
- 2 1/2 cups low-sodium chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric (optional, for color)
- 1/2 cup frozen peas
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
- Place the chicken in the bottom of the slow cooker.
- Add the rice, chicken broth, carrots, celery, onion, garlic, salt, pepper, thyme, paprika, and turmeric.
- Stir to combine ingredients slightly around the chicken.
- Cover and cook on low for 5-6 hours or until the rice is tender and chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Add the frozen peas and stir to combine. Cook for another 5-10 minutes until the peas are heated through.
- Garnish with fresh parsley before serving, if desired.
Notes
- Use chicken thighs for a juicier result.
- Do not use instant rice as it will become mushy.
- You can add other vegetables like corn or bell peppers.
- Stir occasionally if your slow cooker runs hot to prevent rice from sticking.
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 3g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
