Name: Slow-Cooker Chicken and Rice
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 2 cups chicken stock -; 2 medium carrots, diced -; 1 small onion, chopped -; 1 cup uncooked long grain brown rice -; 1 cup frozen peas, thawed -; 1-1/2 teaspoons dried basil -; 4 bone-in chicken thighs, skin removed (about 1-1/2 pounds) -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 1/2 cup shredded Parmesan cheese, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Chicken and Rice

1. 2 cups chicken stock -

2. 2 medium carrots, diced -

3. 1 small onion, chopped -

4. 1 cup uncooked long grain brown rice -

5. 1 cup frozen peas, thawed -

6. 1-1/2 teaspoons dried basil -

7. 4 bone-in chicken thighs, skin removed (about 1-1/2 pounds) -

8. 1/2 teaspoon salt -

9. 1/2 teaspoon pepper -

10. 1/2 cup shredded Parmesan cheese, optional -

How to cook deliciously - Slow-Cooker Chicken and Rice

1. Stage

In a 4- or 5-quart slow cooker, add stock, carrots, onion, rice, peas and basil, then stir to combine. Sprinkle the chicken with salt and pepper, then layer on top of the rice mixture.

2. Stage

Cook covered on low until a thermometer inserted into the chicken reads 170°-175°F, about four to five hours. Editor's Tip: Let the slow cooker do its thing—lifting the lid to peek at the progress allows heat to escape and extends the cook time.

3. Stage

Remove chicken from the slow cooker. When it's cool enough to handle, remove the meat from the bones by simply pulling it away (discard the bones). Shred the meat with two forks, then stir the chicken back into the rice mixture and allow to heat until warmed through. Garnish with Parmesan cheese if you like.