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Slow Cooker Chicken and Rice with Vegetables and Cheddar Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 2-5 hours (depending on slow cooker setting)
  • Total Time: 2 hours 15 minutes to 5 hours 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Halal

Description

This Slow Cooker Chicken and Rice recipe is a comforting, hands-off meal perfect for busy days. Tender chicken breasts, fragrant long-grain rice, carrots, peas, and aromatic herbs cook slowly together to create a flavorful one-pot dish that’s both hearty and nutritious. Optional cheddar cheese adds a creamy, melty finish, while fresh parsley garnish brightens the plate, making this an ideal family-friendly dinner.

Ingredients

Scale

Chicken and Rice Base

  • 4 boneless, skinless chicken breasts
  • 1 cup long-grain white rice, rinsed
  • 2 cups chicken broth
  • 1 cup water
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup carrots, sliced
  • 1 cup frozen peas

Seasonings

  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Optional Toppings

  • 1 cup shredded cheddar cheese (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Arrange Chicken: Place the chicken breasts in an even layer at the bottom of the slow cooker to form the base of the dish.
  2. Add Aromatics: Sprinkle the minced garlic and finely chopped onion evenly over the chicken to infuse flavor as it cooks.
  3. Layer Rice: Spread the rinsed long-grain white rice evenly over the chicken and garlic mixture, ensuring all the chicken is covered.
  4. Pour Liquids: Pour the chicken broth and water over the rice and chicken, which will cook the rice and keep the chicken moist.
  5. Add Vegetables: Distribute the sliced carrots evenly throughout the mixture to add texture and sweetness.
  6. Season: Sprinkle dried thyme, salt, black pepper, and paprika evenly over the ingredients to enhance the flavors.
  7. Cook Slowly: Cover the slow cooker with the lid and set it to cook on low for 4-5 hours or to high for 2-3 hours, allowing the flavors to meld and the chicken to cook through.
  8. Incorporate Peas: About 30 minutes before serving, stir in the frozen peas well with the rest of the dish to heat through and add color and nutrition.
  9. Add Cheese (Optional): If using cheddar cheese, sprinkle it on top, cover the slow cooker again, and cook for an additional 20-30 minutes until the cheese melts and becomes creamy.
  10. Verify Doneness: Check that the rice is tender and the chicken is thoroughly cooked by cutting into the largest breast.
  11. Prepare to Serve: Remove the chicken breasts and shred them with forks before mixing back into the rice or serve them whole alongside the rice mixture.
  12. Garnish and Serve: Sprinkle fresh chopped parsley over the finished dish for a bright and fresh presentation before serving.

Notes

  • Rinse the rice before cooking to remove excess starch and prevent it from becoming gummy.
  • You can substitute the chicken breasts with thighs for a moister texture.
  • If you prefer a spicier dish, add a pinch of cayenne pepper along with the paprika.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
  • Omit the cheese for a dairy-free or lighter version of the dish.

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Find it online: https://speedyhomecooking.com/slow-cooker-chicken-and-rice-with-vegetables-and-cheddar-recipe/