Crockpot Chicken and Rice
The BEST Crockpot Chicken and Rice recipe that's perfect for dinner tonight! Lightened up, comforting, cheesy, and delicious. Not to mention incredibly easy to make! This is the ultimate set-it-and-forget-it weeknight dinner recipe!
Servings 4 Servings
Calories 395 kcal
1 lb chicken breasts about 2-3 1 tsp garlic powder 1 tsp onion powder 1/2 tsp dried oregano 1 tsp dried parsley 1/2 tsp salt 1/2 tsp ground pepper 1 cup Jasmine Rice with Red & Wild Rice from Mahatma® Rice 3 cups chicken broth 3 cups frozen broccoli florets 3/4 cup plain greek yogurt 3/4 cup shredded cheese
Place the chicken breasts in the crockpot and season with garlic powder, onion powder, oregano, parsley, salt, and pepper. Set the crockpot on high for 1 hour. Add in the rice and broth. Cook on high for another 30 minutes. Remove the chicken and cut into small cubes. Place the chicken back into the slow cooker and add in the broccoli, yogurt, and 1/2 of the cheese. Mix everything together and cook on high for another 45 minutes. Add in the remaining cheese, stir, and cook on high for another 15 minutes. Serve and enjoy!
Feel free to use fresh herbs instead!
Both frozen and fresh broccoli florets work great in this recipe.
To store: This recipe can last for about a week in the refrigerator. Be sure to store it in an airtight container after it has cooled a bit.
To freeze: Let it sit in the refrigerator in an airtight container without the lid until it is completely cool (about an hour). Next, add the airtight lid and store in the freezer for up to 3 months!
Calories: 395 kcal | Carbohydrates: 38 g | Protein: 41 g | Fat: 9 g | Saturated Fat: 4 g | Cholesterol: 91 mg | Sodium: 1239 mg | Potassium: 1025 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 601 IU | Vitamin C: 75 mg | Calcium: 208 mg | Iron: 2 mg