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This filling Crockpot Chicken and Rice has become my go-to weekend prep when I need a soothing, no-fuss dinner that makes everyone at the table happy. The slow cooker turns basic items into a velvety, delightful casserole that seems way more complicated than it actually is.
I originally tried this dish when I wanted to use my slow cooker for something other than just soups. Now we make it regularly because everyone in my house asks for it whenever it gets chilly outside or when we want something comforting that doesn't take much work.
Ingredients
- Long grain brown rice: Adds substantial bite and earthy taste, don't forget to wash it well to get rid of starch
- Boneless skinless chicken breasts or thighs: Both are fine choices, thighs tend to stay juicier and more flavorful
- Low sodium chicken broth: Creates the base and enhances taste, try using your own if available
- Carrots and peas: Bring vibrant colors, vitamins and gentle sweetness; pick deeply colored carrots for tastier results
- Shallot: Gives a gentler, sweeter kick than ordinary onions, works great since it's added uncooked
- Dijon mustard: Delivers zesty notes that lift the whole meal; try to find genuine French brands
- Greek yogurt: Adds silkiness without feeling heavy, go for whole milk version if you want extra richness
- Sharp cheddar cheese: Creates a tasty topping, aged white varieties offer more complex flavors
Step-by-Step Instructions
- Prepare the Rice:
- Wash brown rice under cold water until it runs clear. This gets rid of extra starch that can make your dish sticky. Start cooking the rice by boiling it in 2 cups of broth for exactly 10 minutes, then drain. This key step makes sure your rice won't be hard when everything's done.
- Layer the Ingredients:
- Spray your slow cooker with cooking spray, then add your partly cooked rice, diced carrots, chopped shallot, and Dijon mustard. Mix these base items together. Put the chicken pieces on top in one layer, then add all the seasonings. Pour 2½ cups of broth over everything, making sure the rice is completely covered.
- Cook the Chicken:
- Cover and cook on HIGH for around 1½ to 2 hours. The chicken should hit 165°F inside. Take the cooked chicken out, put it on a plate and cover with foil to keep it warm while the rice finishes. Give the rice mixture a good stir at this point.
- Finish the Rice:
- Keep cooking the rice and veggies for another 1 to 1½ hours on HIGH until the rice feels soft. If it looks too dry, splash in some of the leftover broth. The rice should be puffy and soaked up most of the liquid but still have some bite to it.
- Complete the Dish:
- When rice is done, mix in frozen peas and Greek yogurt. The hot food will warm the peas just right without making them mushy. Cut the chicken into small chunks and fold back into the mixture with half the cheese. Sprinkle the rest of the cheese on top and cover for a bit until it melts.
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The Dijon mustard is the hidden hero in this meal. I learned how important it was when I left it out once, and the dish just didn't have that special tangy quality that cuts through the creamy parts. My daughter now helps measure the mustard every time we cook this, proudly telling everyone it's "the magic ingredient."
Troubleshooting Rice Texture
If you've done everything right but your rice is still crunchy, your slow cooker might run cooler than mine. Try cooking the rice initially for 15 minutes instead of 10, or give it an extra 30 minutes at the end. Keep in mind that older rice usually needs more water and time to soften than newer rice. How fresh your rice is matters a lot more than most people realize.
Make It Your Own
This dish works great with whatever you've got in your kitchen. Switch out carrots for bell peppers or broccoli. Throw in some mushrooms for a woodsy flavor. Add a handful of baby spinach at the end for more nutrients. The simple combo of protein, rice, flavorings, and broth lets you get creative. Just don't change the type of rice or you'll need to totally rework the cooking times and liquid amounts.
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Serving Suggestions
Dish up this creamy chicken and rice right from the slow cooker for laid-back family meals. For something fancier, put it in a wide, flat serving dish and top with fresh herbs, lemon slices, and a sprinkle of fancy cheese. This meal goes really well with a basic green salad with vinaigrette dressing to balance out the richness.
Frequently Asked Questions
- → Can I swap the type of rice used?
Long-grain brown rice works best since it cooks evenly and absorbs liquids properly here. Using another type might make it sticky or undercooked.
- → What if my rice doesn’t soften completely?
If the rice feels underdone, pour in a bit more broth and let it keep cooking on high. Giving your rice a good rinse first can also make a difference.
- → Can I set the crockpot to low heat instead?
It’s better to stick to high heat. Cooking on low risks getting rice that doesn’t come out right or ends up too mushy.
- → What’s the best way to store and reheat leftovers?
Keep any leftovers in a sealed container in the fridge for up to 4 days. Reheat it gently on the stovetop or microwave, adding some broth or water to keep it moist.
- → Is this meal freezer-friendly?
Yes, pack it in a tight container and freeze for up to 3 months. Let it thaw in the fridge overnight and reheat before serving.