Slow Cooker Chicken and Rice
A comforting and flavorful dish made with chicken thighs, rice, and vegetables cooked slowly for tender, juicy results.
Ingredients
- reduced sodium chicken broth (2 cups)
- converted rice (1 cup)
- onion (1 )
- Dijon mustard (1 tablespoon)
- dried thyme (1 teaspoon)
- skinless boneless chicken thighs (1.5 pounds)
- frozen peas and carrots (1 (10-ounce) package)
- salt (0.5 teaspoon)
- freshly ground black pepper (0.5 teaspoon)
- grated Parmesan cheese (0.5 cup)
- fresh parsley (0.25 cup)
Instructions
- Gather all ingredients.
- In a 3 1/2- to 4-quart slow cooker stir together broth, rice, onion, mustard, and thyme. Add frozen peas and carrots. Season chicken thighs with salt and pepper.
- Add chicken to the slow cooker. Stir to mix.
- Cover and cook on low for 5 to 5 1/2 hours until chicken and rice are cooked through.
- Top with Parmesan cheese and parsley before serving.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 303
- fat: 12 g
- sats: 4 g
- carbs: 18 g
- fibre: 2 g
- protein: 34 g
- salt: 0.831 g