Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup converted (long-grain) rice, uncooked
- 2 cups low-sodium chicken broth
- 1 cup water
- 1 small onion, finely diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Ā½ tsp black pepper
- Ā½ tsp salt (optional)
- Ā¼ cup frozen peas (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Place chicken, rice, broth, water, onion, carrots, celery, garlic, thyme, rosemary, salt, and pepper into the slow cooker. Stir gently to combine.
- Cover and cook on LOW for 6ā7 hours or HIGH for 3ā4 hours, until rice is tender and chicken reaches 165Ā°F.
- During the last 10 minutes, stir in frozen peas (if using) and shredded or chopped chicken (if desired).
- Before serving, sprinkle with fresh parsley and a drizzle of olive oil or lemon juice for brightness.
Notes
- For extra creaminess, stir in Ā¼ cup heavy cream or half-and-half at the end (optional).
- Do not use instant or quick-cook riceāit will turn mushy. Converted rice holds its texture best.
- Cooking times may vary by slow cooker model. Check rice tenderness 30 minutes before end of cooking window.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup (approx)
- Calories: 310 Kcal
- Sugar: 3g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
