2boneless, skinless chicken breastsdiced into bite-sized pieces
1cupfrozen peas
2cupsshredded cheddar cheesedivided
fresh parsleyoptional, for garnish
Instructions
Spray the slow cooker insert with nonstick spray. Add the rice, onion, carrots, garlic, salt, pepper, broth, cream of chicken soup, and diced chicken. Stir until well combined.
1 ½ cups long grain brown rice, 1 onion, 2 carrots, 2 cloves garlic, ½ teaspoon salt, ½ teaspoon ground black pepper, 3 cups chicken broth, 10.5 ounces cream of chicken soup, 2 boneless, skinless chicken breasts
Cover and cook on high for 3 ½ to 4 hours until both the chicken is cooked through and the rice has absorbed all the liquid.
Add the frozen peas and half of the shredded cheese. Stir until well mixed.
1 cup frozen peas, 2 cups shredded cheddar cheese
Top with the remaining cheese, cover, and cook on high until the cheese is melted, about 10 more minutes. Garnish with parsley and serve.
fresh parsley
Video
Notes
Use a low sodium chicken broth to keep this recipe less salty.
Freshly shredded cheddar cheese will yield better texture and flavor than pre-shredded cheese.
Use fresh, not pre-minced garlic. Also, feel free to add more for a more dominant garlicky taste.
Don't forget to add the peas when there's just 10 minutes left! If you add them too early, they'll over cook to mush.
Storage: Store chicken and rice in an airtight container in the refrigerator for 3 days.