Slow Cooker Chicken and Rice

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. 1

   Gather all ingredients.

2. 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. 3

   Add chicken to the slow cooker. Stir to mix.

4. 4

   Cover and cook on low for 5 to 5 1/2 hours until chicken and rice are cooked through.

5. 5

   Top with Parmesan cheese and parsley before serving.