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Crock Pot Chicken and Rice

Well Plated by Erin
  • 160 minutes
  • Serves 4



cup long-grain brown rice (do not substitute any other kind of rice, including short grain, instant, or white, as the cooking time and liquid ratios will not be the same)

1 1/2 cups

diced carrots (about 4 medium)


small shallot, finely chopped, about 1/4 cup (you can also use 1/2 of a small regular onion, though I prefer the more mild flavor of the shallot since it isn’t precooked)

1 tbsp

Dijon mustard

1 1/2 lb

boneless, skinless chicken breasts (or chicken thighs)

1 1/2 tsp

garlic powder

1 tsp

dried thyme

1/2 tsp

kosher salt

1/4 tsp

ground black pepper

2 cups

low-sodium chicken broth

1 cup

frozen peas

1/2 cup

nonfat plain Greek yogurt

1/2 cup

freshly grated sharp cheddar cheese, divided (I love white cheddar for this)

Chopped fresh parsley, optional for serving


  • I used frozen chicken, it cooked about the same time as everything else but worked good. I used about 1.5 cans chicken broth. Yummy with bbq sauce

    Molli Fowler • 2019-06-26

1 person Recommend This Recipe