This easy slow cooker chicken and rice dish comes together in minutes and the slow cooker does the rest. Make sure you use converted rice, otherwise it gets mushy and don't skip the Parmesan cheese.
Ingredients
- 2 cups reduced sodium chicken broth
- 1 cup rice
- 1 onion , chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1.5 pounds skinless boneless chicken thighs , cut into bite-sized pieces
- 1 package frozen peas and carrots , 10-ounce
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.5 cups grated Parmesan cheese
- 0.25 cups chopped fresh parsley , optional
Instructions
-
1
Gather all ingredients.
-
2
In a 3 1/2- to 4-quarts slow cooker stir together broth, rice, onion, mustard and thyme. Add frozen peas and carrots. Season chicken thighs with salt and pepper.
-
3
Add chicken to the slow cooker. Stir to mix.
-
4
Cover and cook on low for 5 to 5 1/2 hours until chicken and rice are cooked through.
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5
Top with Parmesan cheese and parsley before serving.
Nutrition Facts
Per serving
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