Description
A comforting and easy chicken and rice casserole made in a slow cooker, perfect for busy nights.
Ingredients
Scale
- 2 cups rice (white or brown)
- 4 cups chicken broth
- 1 lb chicken thighs
- 1 cup frozen peas
- 1 cup carrots, chopped
- 1 cup corn
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
- Fresh herbs (for garnish)
Instructions
- Add rice to the slow cooker.
- Pour in chicken broth.
- Add chicken thighs on top.
- Stir in frozen peas, carrots, and corn.
- Season with salt and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- If using cheese, add it in the last 30 minutes of cooking.
- Shred chicken before serving and mix everything together.
- Garnish with fresh herbs.
Notes
This dish can handle variations such as leftover veggies and different protein options like turkey or sausage.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg