Luscious Slow-Cooked Chicken Rice

This simple slow cooker chicken and rice turns everyday items into a soul-warming dinner that's just right for those crazy weeknights. Your crockpot does the work while you tackle other things, leaving you with soft chicken and well-cooked rice wrapped in a velvety, tasty sauce.

I whipped this up for the first time during an incredibly busy week when I needed something that would cook on its own while I handled my endless list of chores. My family gobbled it up so fast that it's now a staple when we want a cozy meal without any hassle.

Ingredients

• Long grain brown rice: Makes up the filling base and stands up nicely in the crockpot
• Chicken broth: Gives a tasty liquid that soaks into the rice
• Fresh carrots: Bring natural sweetness and bright color
• Shallots: Give a gentler, more elegant taste than ordinary onions
• Dijon mustard: Adds a light tanginess that cuts through the richness
• Boneless skinless chicken breasts: Stay moist and soft when done right
• Garlic powder and dried thyme: Make an aromatic flavor base
• Frozen peas: Tossed in at the last minute keep their vivid color and bite
• Greek yogurt: Makes everything creamy without needing heavy cream or canned soup
• Sharp cheddar cheese: Melts wonderfully for that can't-resist cheesy stretch

Easy Cooking Steps

Prepare the Rice:

Wash your brown rice under cold water till it runs clear to get rid of extra starch. This key step stops the rice from clumping together. Then partly cook it in bubbling broth for just 10 minutes. This headstart makes sure your rice will be perfectly tender when everything's done.

Layer the Ingredients:

Put your partly cooked rice in the slow cooker then add the chopped carrots, diced shallot, and Dijon mustard. Mix these bottom ingredients well to spread the mustard around. Then lay your chicken breasts on top like a second tier. The chicken will drip its juices down into the rice as it cooks, adding flavor to everything.

Season and Begin Cooking:

Sprinkle your chicken with plenty of garlic powder, thyme, salt and pepper. Pour the chicken broth around the sides instead of straight onto the chicken so you don't wash off the spices. Cover and cook on HIGH for roughly 2 hours until the chicken is just done through.

Finish the Rice:

After taking out the cooked chicken, stir the rice mix thoroughly. The rice needs more cooking time without the chicken to get that just-right soft texture. The extra cooking lets the rice soak up more liquid and develop richer flavor.

Create the Creamy Finish:

When the rice is soft, mix in the frozen peas. The leftover heat will warm the peas without making them mushy. Then right away fold in the Greek yogurt while everything's hot but not boiling. This makes a creamy sauce without using heavy cream. Put the cut-up chicken back in along with half the cheese, folding gently to mix it all together.

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What I love most about this meal is how the Dijon mustard brings an unexpected richness that folks can't quite put their finger on but totally enjoy. My grandma always put a spoonful in her chicken and rice bake, and keeping that tradition going makes this dish extra meaningful to me.

The Importance of Pre-cooking Rice

Brown rice normally takes way longer to cook than chicken, creating a timing problem in the slow cooker. By partly cooking the rice first, you give it a jumpstart so everything finishes together perfectly. Without this trick, you'd probably end up with either dried-out chicken or hard, crunchy rice. The pre-cooking also helps the rice keep its individual texture instead of turning to mush in the slow cooker environment.

Tasty Variations

This dish welcomes changes based on what's in your kitchen. Switch the carrots for sweet potatoes or butternut squash for a different taste. Don't like peas? Try corn or edamame instead. For herbs, rosemary or sage can take the place of thyme for a totally different smell and flavor. You can even add a bit of white wine with the broth for a fancier taste. The basic idea stays the same, letting you create countless versions.

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Keeping Leftovers Fresh

This chicken and rice actually tastes better the next day as the flavors mix together in the fridge. Keep leftovers in tight containers for up to 4 days. When warming up, add a splash of broth or water since the rice will keep soaking up liquid even after cooking. Heat in the microwave in short bursts, stirring between each, to stop the yogurt from getting too hot and separating. For freezing, divide into single portions before the rice soaks up all the sauce for the best texture when thawed.

Recipe FAQs

→ Can I use white rice instead of brown rice?

The recipe clearly warns against swapping in white rice because it cooks differently than brown rice and would turn mushy in the crockpot. The partial pre-cooking and longer cook time are specifically designed for brown rice's unique texture and cooking needs.

→ How do I prevent the rice from being crunchy?

Pre-cooking the rice for 10 minutes before putting it in the crockpot is crucial to avoid crunchy rice. Also, don't forget to wash the rice well to get rid of extra starch, and use the right amount of broth. Older rice might need more cooking time or extra liquid.

→ Can I use chicken thighs instead of chicken breasts?

You bet! The recipe says you can use either boneless, skinless chicken breasts or chicken thighs (1½ pounds). Thighs often give more moisture and flavor, but both work great in this dish.

→ What can I substitute for Greek yogurt?

If you don't have Greek yogurt handy, you can try sour cream for a similar tangy creaminess. If you need a dairy-free option, a plain non-dairy yogurt might work, though it won't taste exactly the same as the original recipe.

→ Can I make this dish ahead of time?

This meal warms up nicely and works well made ahead. Keep any leftovers in a sealed container in your fridge for 3-4 days. When you warm it up, you might need to add a bit of chicken broth if it seems dry, since the rice keeps soaking up liquid while it sits.

→ How do I adjust if my rice isn't cooking properly?

If your rice isn't soft after the suggested cooking time, first try adding more of your saved chicken broth and letting it cook longer. Check that your crockpot is heating right and you've got it on HIGH as the recipe says. Different crockpots sometimes need small changes to cooking times.