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Slow Cooker Chicken and Rice with Vegetables and Parmesan Recipe

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4.3 from 4 reviews

  • Author: Leila
  • Total Time: 3 hours
  • Yield: 6 servings
  • Diet: Low Salt

Description

This comforting Slow Cooker Chicken and Rice recipe combines tender chicken breasts with flavorful long grain white rice, vegetables, and creamy Parmesan cheese. Cooked slowly to perfection in a crockpot, it offers a hands-off meal that's perfect for busy days. Enhanced with Italian seasoning, roasted red peppers, and peas, it’s a wholesome, hearty dish that serves six with ease.

Ingredients

Main Ingredients

  • 1½ cups long grain white rice
  • 3 cups low sodium chicken broth
  • 2 large carrots (peeled and finely diced)
  • ¼ cup onion (finely diced)
  • ½ cup roasted red peppers (store-bought, chopped)
  • 2 teaspoons Italian seasoning
  • 2 cloves garlic (minced)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 boneless skinless chicken breasts
  • ⅓ cup shredded Parmesan cheese
  • 1 cup frozen peas
  • ½ cup half and half

Instructions

  1. Prepare Slow Cooker: Lightly grease a 4-5 quart slow cooker to prevent sticking. Rinse the long grain white rice thoroughly under cold water to remove excess starch, then drain completely.
  2. Combine Ingredients: In the slow cooker, add the rinsed rice, low sodium chicken broth, peeled and finely diced carrots, finely diced onion, chopped roasted red peppers, Italian seasoning, minced garlic, salt, and black pepper. Stir well to combine all ingredients evenly.
  3. Add Chicken and Cook: Place the two boneless skinless chicken breasts whole on top of the rice mixture. Cover the slow cooker and cook on high for 2 to 3 hours. Cooking times may vary depending on your slow cooker’s heat intensity, so check occasionally. If the cooker runs hot, check earlier; if it runs cooler, it might take longer.
  4. Check Rice Doneness: Carefully remove the chicken breasts and test the rice for al dente texture. If the rice is not fully cooked and has absorbed all the liquid, add a splash of additional chicken broth, cover, and continue cooking, checking every 15-20 minutes until the rice reaches the desired softness.
  5. Shred Chicken: Once the rice is cooked, remove the chicken breasts and place them on a cutting board. Chop or shred the chicken into bite-sized pieces and set aside.
  6. Combine Final Ingredients: Stir the shredded chicken back into the slow cooker along with the shredded Parmesan cheese, frozen peas, and half and half. Mix well to incorporate all ingredients evenly and allow the cheese to melt and the peas to warm through.
  7. Adjust Seasonings: Taste the mixture and adjust seasoning as desired, adding more salt or pepper if needed. Serve warm and enjoy your creamy and flavorful slow cooker chicken and rice.

Notes

  • If your slow cooker tends to cook on the hotter side, start checking the chicken and rice earlier to prevent overcooking.
  • For a dairy-free option, substitute half and half with coconut milk or another non-dairy creamer.
  • You can add other vegetables like mushrooms or bell peppers based on your preference.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of chicken broth or water to maintain creaminess.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 45 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

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