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 frozen peas and carrots (optional)
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil or melted butter
Instructions
- Start by seasoning the chicken with paprika, Italian seasoning, salt, and pepper. Heat olive oil or melted butter in a skillet over medium-high heat and sear the chicken for 3-4 minutes per side to lock in flavors, if desired.
- Place the seared chicken at the bottom of your crockpot. Add chopped onions and minced garlic on top. Rinse the rice well and evenly layer it over the chicken. Pour in chicken broth and sprinkle frozen peas and carrots if using.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until rice is tender and chicken is cooked through.
- Shred the cooked chicken with two forks and return it to the crockpot. Fluff the rice with a fork, stir everything together, and garnish with fresh herbs or lemon if desired. Serve hot.
Notes
- You can substitute brown rice, but adjust cooking time to 8-9 hours on low or 4-5 hours on high.
- For a vegetarian version, replace chicken with tofu or additional vegetables.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheat with a splash of broth to keep moist.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Comfort Food
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg