Best Crock Pot Artichoke Chicken And Brown Rice Recipes

CROCK POT CHICKEN AND RICE

Crock Pot Chicken and Rice image

Easy Cheesy Crock Pot Chicken and Rice Casserole with veggies. Simple and SO yummy! A family favorite healthy crockpot meal. This easy crock pot recipe is made with real ingredients, gluten free, and freezer friendly. Even kids love it!Update 4/11/19: Updated the amount of chicken broth because a few people reported having issues with the rice coming out crunchy. I have never had this problem and have made it successfully several times with the original 2 1/2 cups chicken broth.

Provided by Erin Clarke / Well Plated

Time 2h40m

Number Of Ingredients 14

Ingredients

1 cup long-grain brown rice
1 1/2 cups diced carrots (about 4 medium)
1 small shallot
1 tablespoon Dijon mustard
1 1/2 pounds boneless, skinless chicken breasts (or chicken thighs)
1 1/2 teaspoons garlic powder
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 1/2-3 1/2 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)

Steps:

Lightly coat a 5-quart or larger slow cooker with nonstick spray. Add the rice, carrots, shallot, and Dijon mustard, and stir to combine. Arrange the chicken breasts on top, then sprinkle with the garlic powder, thyme, salt, and pepper. Pour in the chicken broth. Cover and cook on HIGH for 1 1/2 to 2 1/2 hours, until the chicken is cooked through.
Remove the chicken to a plate and cover to keep warm. Stir the rice, vegetables, and broth, then re-cover and continue cooking on high until the rice is tender, about 1 additional hour.**
Uncover and stir in the peas and Greek yogurt. Dice the chicken and stir it in with 1/4 cup cheddar cheese. Sprinkle the remaining cheese over the top, then re-cover and cook for a few additional minutes on high until the cheese is melted. Serve warm, sprinkled with fresh parsley as desired.

Nutrition Facts : ServingSize 1 (of 4), about 1 2/3 cups, Calories 567 kcal, Carbohydrate 60 g, Protein 53 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 125 mg, Fiber 6 g, Sugar 6 g

CROCK POT ARTICHOKE CHICKEN AND BROWN RICE

Crock Pot Artichoke Chicken and Brown Rice image

This recipe is from the Welcome Home Nursing Newsletter. This recipe is acceptable for diabetic/"Sugar Buster" diets.

Provided by Braunda

Categories Chicken Breast

Time 8h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 lb boneless skinless chicken breasts (your preference) or 1 lb boneless skinless chicken thighs (your preference)
2 (10 1/2 ounce) cans cream of mushroom soup (no water)
2 cups artichoke hearts
garlic (etc.) or season salt (etc.)
cooked brown rice

Steps:

Place ingredients, including preferred seasonings, into crock pot early in the morning.
Cook on low/slow heat.
It's ready to pour over cooked brown rice 8 hours later.

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