Crockpot Chicken and Rice

• servings: 6 servings
• active time: 15 minutes
• total time: 2 hours 45 minutes

Ingredients

1 ½ cups reduced sodium chicken broth

2 large carrots (peeled and finely diced)

½ onion (finely diced)

½ cup chopped roasted red peppers

1 teaspoon Italian seasoning

1 teaspoon minced garlic

½ teaspoon salt

¼ teaspoon black pepper

2 boneless skinless chicken breasts

1 cup frozen peas

2 cups instant brown rice

⅓ cup milk

2 cups shredded mozzarella cheese

Directions

In a 4-quart crockpot, stir together the broth, carrots, onion, red peppers, Italian seasoning, garlic, salt, and pepper.

Add chicken breasts, cover, and cook on high for 2 hours or low for 4 hours.

When chicken is cooked, remove and place on a cutting board.

Stir in the peas and rice, cover, and cook on high for 15 minutes.

When chicken is cool enough to handle, slice thinly.

After 15 minutes, stir the chicken, milk, and cheese into the crockpot. Cover and cook on high for 15 more minutes, until cheese is melted and rice is tender.

Serve immediately.

Nutrition

• Calories: 307 kcal
• Total Fat: 10 g
• Saturated Fat: 5 g
• Cholesterol: 54 mg
• Sodium: 870 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 20 g