Servings: 6 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 1 cup long-grain brown rice (rinsed multiple times)
- 4.5-5.5 cups low-sodium chicken broth Use good-quality broth for better flavor.
- 1.5 cups diced carrots (about 4 medium carrots)
- 1 small shallot (finely chopped or ½ small onion)
- 1 tablespoon Dijon mustard
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1.5 teaspoons garlic powder
- 1 teaspoon dried thyme
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 1 cup frozen peas
- 0.5 cup nonfat plain Greek yogurt Adds creaminess and protein.
- 0.5 cup freshly grated sharp cheddar cheese (white cheddar recommended)
- to taste Chopped fresh parsley (optional for serving)
Instructions
Preparation
- Start by rinsing the brown rice several times to remove extra starch and keep it from being sticky.
- Bring 2 cups of chicken broth to a boil in a pot on the stovetop. Once boiling, add the rinsed rice and cook for about 10 minutes. Drain the rice and set it aside.
- Lightly coat the inside of your crockpot with nonstick spray. Add the cooked rice, diced carrots, chopped shallot, and Dijon mustard. Stir gently to mix everything together.
Cooking
- Place the chicken on top of the rice and vegetable mixture. Season with garlic powder, thyme, kosher salt, and black pepper.
- Pour 2 ½ cups of chicken broth over the top of the chicken. Cover and cook on HIGH for 1 ½ to 2 hours.
- After the cooking time is up, remove the chicken and cover it with foil to keep warm while you stir the rice and veggies.
- Cover the crockpot again and continue cooking on HIGH for another 1 to 1 ½ hours, or until the rice is tender.
Finishing Touches
- Stir in the frozen peas and Greek yogurt. Dice the cooked chicken and return it to the slow cooker. Add ¼ cup of cheddar cheese and stir to combine. Top with the remaining cheese and cover until melted.
Serving
- Enjoy your warm dish, garnished with fresh parsley if desired.
Notes
For variations, consider adding more vegetables or spices. Serve directly from the slow cooker and pair it with a simple salad or crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
Nutrition
Serving: 1g | Calories: 400kcal | Carbohydrates: 40g | Protein: 35g | Fat: 10g | Saturated Fat: 3g | Sodium: 520mg | Fiber: 3g | Sugar: 2g
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