Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 ½ cups long-grain white rice
- 3 cups chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme or Italian seasoning
- Salt and pepper to taste
- Optional garnish: chopped parsley or cilantro
Instructions
- Season the chicken pieces with salt, pepper, paprika, and thyme. Heat a tablespoon of olive oil in a skillet over medium heat and sear the chicken until golden on both sides.
- Place the seared chicken into the slow cooker. Add chopped onions, minced garlic, and mixed vegetables. Rinse the rice thoroughly and sprinkle over the ingredients.
- Pour in the chicken broth, making sure the rice is submerged. Season with additional salt and pepper as needed.
- Cover and set your slow cooker on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken or leave it whole. Fluff the rice with a fork and garnish with fresh herbs. Serve hot and enjoy your comforting meal.
Notes
- For extra flavor, consider adding a chicken gravy packet or herbs.
- If using brown rice, increase cooking time by 20-30 minutes and adjust accordingly.
- Ensure the rice is washed thoroughly to prevent clumping.
- Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
