Crock Pot Chicken and Rice Recipe

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Easy Cheesy Crock Pot Chicken and Rice Casserole with veggies. Simple and SO yummy! A family favorite healthy crockpot meal. This easy crock pot recipe is made with real ingredients, gluten free, and freezer friendly. Even kids love it!


1 cup long-grain brown rice — do not substitute any other kind of rice, including short grain, instant, or white, as the cooking time and liquid ratios will not be the same
1 1/2 cups diced carrots — about 4 medium
1 small shallot — finely chopped, about 1/4 cup (you can also use 1/2 of a small regular onion, though I prefer the more mild flavor of the shallot since it isn’t precooked)
1 tablespoon Dijon mustard
1 1/2 pounds boneless skinless chicken breasts — (or chicken thighs)
1 1/2 teaspoons garlic powder
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 1/2–3 1/2 cups low-sodium chicken broth
1 cup frozen peas
1/2 cup nonfat plain Greek yogurt
1/2 cup freshly grated sharp cheddar cheese — divided (I love white cheddar for this)
Chopped fresh parsley — optional for serving


  1. Lightly coat a 5-quart or larger slow cooker with nonstick spray. Add the rice, carrots, shallot, and Dijon mustard, and stir to combine. Arrange the chicken breasts on top, then sprinkle with the garlic powder, thyme, salt, and pepper. Pour in the chicken broth. Cover and cook on HIGH for 1 1/2 to 2 1/2 hours, until the chicken is cooked through.
  2. Visit Crock Pot Chicken and Rice Recipe @ for full instructions.

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