Easy Crockpot Chicken Rice

• servings: 6 servings
• active time: 15 minutes
• total time: 3 hours 15 minutes

Ingredients

450 g boneless skinless chicken breasts, cut into 2-4 cm pieces

120 ml sour cream or Greek yogurt

200 g sharp cheddar cheese, grated

480 ml chicken broth

15 ml Dijon mustard, optional

1 teaspoon dried thyme

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon salt, or to taste

¼ teaspoon black pepper, or to taste

190 g long-grain brown rice or risotto rice, rinsed

450 g broccoli florets, fresh or frozen

Directions

Prepare Proteins

Slice chicken breasts into bite-sized pieces measuring approximately 2 to 4 centimeters.

Mix Base Ingredients

In the crockpot, combine chicken broth, sour cream or Greek yogurt, Dijon mustard if using, dried thyme, garlic powder, onion powder, salt, and pepper. Stir thoroughly.

Add Rice and Chicken

Incorporate rinsed rice and chicken pieces into the crockpot, mixing until evenly combined. Top with broccoli florets.

Slow Cook Mixture

Cover and cook on low for 3 to 4 hours or on high for 2 to 3 hours, until the chicken is cooked through, rice is tender, and broth is absorbed.

Finish with Cheese

Stir half of the grated cheddar into the hot mixture. Sprinkle remaining cheese on the surface, cover, and let stand for 15 minutes to melt. Serve promptly.

Nutrition

• Calories: 410