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This hearty Crockpot Chicken and Rice has become my weekend standby when I need a comforting, easy dinner that leaves everybody smiling at the table. The slow cooker transforms simple ingredients into a creamy, delicious casserole that looks way harder to make than it actually is.
I first tested this meal when I wanted to do more with my slow cooker than just make soups. Now it's in our regular rotation because my family begs for it whenever the weather turns cold or when we want something cozy that doesn't need much effort.
Ingredients
- Long grain brown rice: Gives nice texture and nutty flavor, just make sure you rinse it thoroughly to remove excess starch
- Boneless skinless chicken breasts or thighs: Either works well, thighs usually stay moister and pack more taste
- Low sodium chicken broth: Forms the foundation and boosts flavor, homemade works wonders if you've got it
- Carrots and peas: Add bright colors, nutrients and subtle sweetness; grab deeply colored carrots for better flavor
- Shallot: Offers milder, sweeter punch than regular onions, works perfectly since it goes in raw
- Dijon mustard: Gives tangy notes that brighten the whole dish; try for authentic French varieties
- Greek yogurt: Creates creaminess without heaviness, full-fat version adds extra richness if you want it
- Sharp cheddar cheese: Makes a yummy topping, aged white types bring more interesting flavors
Step-by-Step Instructions
- Prepare the Rice:
- Rinse brown rice in cold water till water runs clear. This removes excess starch that can make things gummy. Partially cook rice by simmering it in 2 cups of broth for just 10 minutes, then drain. This crucial step ensures your rice won't be tough when everything's finished.
- Layer the Ingredients:
- Coat your slow cooker with cooking spray, then add your partially cooked rice, diced carrots, minced shallot, and Dijon mustard. Stir these base components together. Place chicken pieces on top in a single layer, then sprinkle on all seasonings. Pour 2½ cups of broth over everything, making sure all rice is submerged.
- Cook the Chicken:
- Cover and cook on HIGH for about 1½ to 2 hours. Chicken should reach 165°F internally. Remove cooked chicken to a plate and cover with foil to keep warm while rice finishes. Stir the rice mixture at this point.
- Finish the Rice:
- Continue cooking rice and vegetables another 1 to 1½ hours on HIGH until rice feels tender. If it seems dry, add some remaining broth. Rice should be fluffy and have absorbed most liquid but still maintain some texture.
- Complete the Dish:
- Once rice is done, stir in frozen peas and Greek yogurt. The hot mixture will warm the peas perfectly without overcooking them. Cut chicken into bite-sized pieces and mix back into the dish with half the cheese. Top with remaining cheese and cover until melted.
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The Dijon mustard really makes this dish special. I found out how crucial it was when I forgot it once, and the meal just didn't have that distinct tang that cuts through the creaminess. My little girl now helps measure the mustard every time we make this, proudly telling everyone it's "the secret ingredient."
Troubleshooting Rice Texture
If you've followed directions but your rice still feels firm, your slow cooker might run at a lower temp than mine. Try boiling the rice initially for 15 minutes instead of 10, or let it go an extra 30 minutes at the end. Remember that older rice typically needs more liquid and time to soften than fresher rice. The age of your rice matters way more than most cooks think.
Make It Your Own
This meal works with whatever you've got on hand. Swap carrots for red peppers or broccoli florets. Toss in some sliced mushrooms for earthy flavor. Add a handful of baby spinach at the finish for extra nutrients. The basic combo of protein, rice, seasonings and broth means you can get creative. Just don't switch the rice type or you'll need to completely adjust cooking times and liquid amounts.
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Serving Suggestions
Serve this creamy chicken and rice straight from the slow cooker for casual family dinners. For something more impressive, transfer to a wide, shallow serving dish and garnish with fresh herbs, lemon wedges, and a sprinkle of fancy cheese. This meal pairs wonderfully with a simple green salad dressed in vinaigrette to cut through the richness.
Common Questions
- → Can I swap the type of rice used?
Brown long-grain rice does the job best because it cooks well and soaks up liquid properly. Other types might turn out mushy or stay hard in this dish.
- → What if my rice doesn't soften completely?
When rice stays firm, just add extra broth and let it cook longer on high. Washing your rice beforehand can also help it cook more evenly.
- → Can I set the crockpot to low heat instead?
You'll want to use high heat for this one. Going with low might leave you with crunchy rice or turn it into mush.
- → What's the best way to store and reheat leftovers?
Pop leftovers in an airtight container and they'll stay good in your fridge for about 4 days. When it's time to eat again, warm it up slowly with a splash of water or broth so it doesn't dry out.
- → Is this meal freezer-friendly?
You bet! Put it in a sealed container and it'll keep in the freezer for up to 3 months. Just let it thaw overnight in your fridge before warming it up again.