Crockpot Chicken and Rice
This easy Crockpot Chicken and Rice is perfect for a cozy weeknight meal! Brown rice, juicy chicken, and quick peas and carrots are smothered in mozzarella and cheddar cheese for a family-friendly dinner everyone will love.
Servings: 8 servings
Equipment
Ingredients
- 2 lbs chicken breasts boneless, skinless, diced into 1 inch cubes
- 1 ½ cups brown rice dry
- 1 ½ cups chicken broth
- 1 yellow onion diced
- 1 4-ounce jar pimentos do not drain
- 4 tsp Italian seasoning
- 1 tbsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 2 cups frozen peas and carrots
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Add the diced chicken, brown rice, chicken broth, onion, pimentos, and seasonings to your slow cooker and stir to combine. Slow cook on low for 3-4 hours, or until the rice and chicken have cooked through.
- Stir in the frozen peas and carrots and cook on low for another 30 minutes.
- Stir in the milk and cheeses until the cheese has melted and everything is combined. Serve!
Notes
Feel free to sub in any frozen vegetables! I used long-grain brown rice. I would not recommend any other type of rice, as the cook time will be different. This recipe freezes really well, and leftovers keep in the fridge for up to 3 days!
Nutrition
Serving: 2-ish cups | Calories: 444kcal | Carbohydrates: 36.8g | Protein: 42.2g | Fat: 13.9g | Cholesterol: 114.8mg | Sodium: 849.9mg | Fiber: 3.6g | Sugar: 3.3g