Slow Cooker Chicken and Rice
This slow cooker chicken and rice is a cozy, high-protein comfort meal made entirely in the crockpot. Blended cottage cheese creates a creamy sauce without canned soup, making it lighter but still incredibly satisfying.
Servings: 6
Equipment
Ingredients
- 1 medium yellow onion diced
- 3 cloves garlic mince
- 1 cup uncooked long-grain brown rice
- 1½ teaspoons sea salt
- ½ teaspoon black pepper
- 1 ½ lbs boneless skinless chicken breasts
- 1 Tablespoon olive oil
- 3 ½ cups low-sodium chicken broth
Cottage Cheese “Cream of Chicken”
- ¾ cup low-fat cottage cheese
- 1 teaspoon tamari
- ½ teaspoon poultry seasoning
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
Add-Ins
- 4 cups broccoli florets chopped into medium-sized pieces
- 1 cup shredded cheddar cheese
Instructions
- Add the onion, garlic, rice, salt, pepper, and chicken broth to a slow cooker. Stir to combine.1 medium yellow onion, 3 cloves garlic, 1 cup uncooked long-grain brown rice, 1½ teaspoons sea salt, ½ teaspoon black pepper, 3 ½ cups low-sodium chicken broth
- Nestle the chicken breasts into the rice mixture and drizzle with olive oil.1 ½ lbs boneless
- Cover and cook on HIGH for 3-4 hours, until most of the liquid has been soaked up, the rice is tender and the chicken is cooked through (165°F).
- Remove the chicken breasts from the slow cooker and let them rest for 5 minutes. Chop into 1–1½-inch chunks.
- While the chicken rests, add all cottage cheese “cream of chicken” ingredients to a blender and blend until completely smooth.¾ cup low-fat cottage cheese, 1 teaspoon tamari, ½ teaspoon poultry seasoning, ¼ teaspoon garlic powder, ½ teaspoon onion powder
- Add the chopped chicken back to the slow cooker along with the broccoli florets and blended cottage cheese mixture. Stir gently to combine. Sprinkle cheddar cheese on top. Cover and cook for 15–20 minutes, just until the broccoli is tender, cheese is melted and everything is heated through.4 cups broccoli florets, 1 cup shredded cheddar cheese
- Turn off the slow cooker and serve.
Notes
- Note about cook time: Slow cookers can vary quite a bit, so cook times may differ. When you check the slow cooker around the 3–4 hour mark, the rice should be mostly tender and most of the liquid should be absorbed. It’s okay if there’s still a little liquid left in the pot, as it will finish soaking up during the final cook after the broccoli is added. If the chicken is cooked through but the rice is still firm or there’s a lot of extra liquid, simply remove the chicken so it doesn’t overcook and continue cooking the rice, checking every 30 minutes until tender.
- Keep the lid on: Try to avoid lifting the lid during the first 3 hours. Every time the lid is opened, the slow cooker loses significant heat. Keeping the lid sealed helps the brown rice cook evenly and stay tender.
- Storage: Let any leftovers cool completely then store in the fridge in an airtight container for up to 4 days or in the freezer for up to 3 months. Reheat in the microwave or on the stovetop with a splash of broth to loosen things up, since the rice will thicken as it sits.
Nutrition
Serving: 1/6 recipe | Calories: 388kcal | Carbohydrates: 33g | Protein: 38g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 92mg | Sodium: 980mg | Potassium: 458mg | Fiber: 3g | Sugar: 2g