CHICKEN AND RICE IN A SLOW COOKER RECIPES

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THE BEST SLOW COOKER CHICKEN AND RICE RECIPE | KITCHN



The Best Slow Cooker Chicken And Rice Recipe | Kitchn image

The nostalgic casserole we love, made even easier with help from the slow cooker.

Provided by Meghan Splawn

Categories     Main dish    Dinner    Poultry dish    Casserole

Total Time 19500S

Prep Time 1500S

Cook Time 18000S

Yield 8

Number Of Ingredients 12

Cooking spray
1 1/2 cups long-grain brown rice
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried thyme
1 teaspoon kosher salt
1 1/2 pounds boneless, skinless chicken thighs, cut into large pieces
3 cups low-sodium chicken broth
1 tablespoon Dijon mustard
2 ounces cream cheese, cut into 4 pieces
1 (10-ounce) bag frozen peas and carrots
1 cup shredded sharp cheddar cheese

Steps:

  • Coat the insert of a 6-quart or larger slow cooker with cooking spray. Turn on to the HIGH setting. Add the rice, garlic powder, onion powder, thyme, and salt and stir to combine. Add the chicken overtop in an even layer.
  • Whisk together the broth and mustard in a liquid measuring cup until combined. Pour the broth mixture over the chicken.
  • Cover and cook on HIGH, without stirring, until the broth is absorbed, the rice is tender, and the chicken is cooked through, 3 1/2 to 4 hours.
  • Add the peas, carrots, and cream cheese and stir until the cream cheese is mostly melted and combined. Top with the cheddar, cover, and cook until the peas are heated through and the cheddar is melted, 10 to 15 minutes more. Serve warm.

Nutrition Facts : SaturatedFatContent 5.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 39.0 g, SugarContent 3.9 g, ServingSize Serves 8, ProteinContent 27.5 g, FatContent 15.8 g, Calories 408 cal, SodiumContent 548.1 mg, FiberContent 4.1 g, CholesterolContent 0 mg

SLOW-COOKER HOMEMADE CHICKEN AND RICE SOUP RECIPE…



Slow-Cooker Homemade Chicken and Rice Soup Recipe… image

Using the slow cooker takes some of the effort out of making from-scratch meals. The long cook time helps develop great homemade flavor in this Crock-Pot chicken and rice soup. —Kevin Bruckerhoff, Columbia, Missouri

Provided by Taste of Home

Categories     Lunch

Total Time 08 hours 15 minutes

Prep Time 15 minutes

Cook Time 08 hours 00 minutes

Yield 4 quarts

Number Of Ingredients 11

3 quarts water
4 bone-in chicken breast halves (about 3 pounds)
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup uncooked converted rice
Minced fresh parsley, optional

Steps:

  • In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender. , With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle with parsley.

Nutrition Facts : Calories 202 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 513mg sodium, CarbohydrateContent 10g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 25g protein.

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