Sarah

Creamy Crockpot Chicken and Rice

Name: Creamy Crockpot Chicken and Rice
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Ingredients: 1 ½ pounds boneless, skinless chicken breasts (approximately 2-3 medium chicken breasts); 4 tablespoons butter; 1 medium white onion (chopped); 3 cloves garlic (minced); 4 cups low-sodium chicken stock; ¼ cup dry white wine (or ¼ cup chicken stock); 1 cup water; 1 ½ tablespoons fresh lemon juice (juice from approximately 1 medium lemon); 1 ½ cups uncooked white rice (rinsed well, see Notes); 1 ½ teaspoons salt (more or less to taste); ¼ teaspoon freshly cracked black pepper (more or less to taste); 1 cup fresh parmesan cheese (shredded or grated, plus more to taste)

6 servings

분량

15 minutes

활동 시간

4 hours 15 minutes

총 시간

요리 시작

재료

1 ½ pounds boneless, skinless chicken breasts (approximately 2-3 medium chicken breasts)

4 tablespoons butter

1 medium white onion (chopped)

3 cloves garlic (minced)

4 cups low-sodium chicken stock

¼ cup dry white wine (or ¼ cup chicken stock)

1 cup water

1 ½ tablespoons fresh lemon juice (juice from approximately 1 medium lemon)

1 ½ cups uncooked white rice (rinsed well, see Notes)

1 ½ teaspoons salt (more or less to taste)

¼ teaspoon freshly cracked black pepper (more or less to taste)

1 cup fresh parmesan cheese (shredded or grated, plus more to taste)

방향

Place chicken breasts on cutting board. Use sharp knife to slice chicken breasts into bite-sized pieces, approximately 1-inch cubes. Set chicken aside.

Heat skillet over medium-high heat. When pan is warm, add butter and let melt, swirling pan occasionally to distribute butter across surface.

When butter is almost completely melted, add chopped onion and minced garlic to skillet. Stir to incorporate then sauté 3 to 5 minutes or until onions have softened.

Add chicken pieces to skillet and stir to incorporate. Sauté chicken, stirring occasionally, just until all sides are opaque but not long enough to cook chicken through completely.

Transfer sautéed onions, garlic, and chicken to Crockpot. Add chicken stock, dry white wine, water, lemon juice, white rice, salt, and pepper and stir until all ingredients have been incorporated.

Place lid on Crockpot and cook on HIGH 3 to 4 hours or until mixture is creamy and rice is tender.

Carefully remove Crockpot lid and stir in parmesan cheese until completely incorporated. Replace lid and cook until cheese is melted, approximately 5 minutes.

Once cheese is melted, divide chicken and rice into preferred portions. Garnish with additional parmesan, salt, or pepper if desired and serve warm with preferred sides.

영양 정보

1회 제공량

칼로리

462 kcal

지방 전체

15 g

포화 지방

8 g

불포화 지방

5 g

트랜스 지방

0.3 g

콜레스테롤

104 mg

나트륨

1386 mg

탄수화물 전체

41 g

식이섬유

1 g

총 당류

1 g

단백질

36 g