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AND everyone is tired and HUNGRY. I’m ALWAYS so happy that I put in a bit of effort in the morning!Â
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Crockpot Creamy Chicken + Rice
Nutritious comfort food from our most convenient small appliance. Are you using your crock pot?
Slow cookers ensure we have a healthy meal waiting for us at the end of the day.
I don’t know about you, but for me, if I plan something in the morning when my energy is still in overdrive…
I’m SO much less likely to depend on “convenience” or “fast food” in the evenings when suddenly we have a science project to run to the store for, and what feels like a neverending list of unexpected stuff come up last minute…
AND everyone is tired and HUNGRY. I’m ALWAYS so happy that I put in a bit of effort in the morning! 
Makes about 5 servings
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1 Tbsp avocado oil, or olive oil
- 2-3 fresh garlic cloves, minced
- 1 cup uncooked long grain brown rice (dry)
- 4 carrots, diced small
- 1 sweet yellow onion, finely diced
- sea salt and fresh ground black pepper, to taste
- 2 1/2 cups low-sodium chicken broth, or stock
- 1 cup frozen, organic peas
- 1 cup frozen, organic corn
- 1 Tbsp Dijon mustard
- 1 cup plain Greek yogurt
- 2-3 green onions, thinly sliced to garnish
Instructions:
Heat oil in a large skillet over medium-high heat.
Add garlic and cook for 1 minute, until fragrant.
Add chicken and sear for 2-3 minutes, just until golden but not entirely cooked.
Season with sea salt and pepper to taste, then add cooked garlic and chicken to the slow cooker.
Stir in the rice, carrots, onions, corn, and peas into the slow cooker.
Add broth and stir to combine. Cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
In a small bowl whisk Greek yogurt and dijon mustard together.
Once the time is up, stir in the yogurt mustard mixture, then season to your taste.
Serve warm, sprinkled with sliced green onions.
Enjoy!
â¤Rachel
Heat oil in a large skillet over medium-high heat. Add garlic and cook for 1 minute, until fragrant.
Add chicken and sear for 2-3 minutes, just until golden but not entirely cooked. Season with sea salt and pepper to taste, then add cooked garlic and chicken to the slow cooker.
Stir in the rice, carrots, onions, corn, and peas into the slow cooker. Add broth and stir to combine. Cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
In a small bowl whisk Greek yogurt and dijon mustard together. Once the time is up, stir in the yogurt mustard mixture, then season to your taste. Serve warm, sprinkled with sliced green onions. Enjoy!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1 Tbsp avocado oil, or olive oil
- 2-3 fresh garlic cloves, minced
- 1 cup uncooked long grain brown rice (dry)
- 4 carrots, diced smallÂ
- 1 sweet yellow onion, finely diced
- sea salt and fresh ground black pepper, to taste
- 2 1/2 cups low-sodium chicken broth, or stockÂ
- 1 cup frozen, organic peas
- 1 cup frozen, organic corn
- 1 Tbsp Dijon mustard
- 1 cup plain Greek yogurt
- 2-3 green onions, thinly sliced to garnish
Instructions
- Heat oil in a large skillet over medium high heat.
- Add garlic and cook for 1 minute, until fragrant.
- Add chicken and sear for 2-3 minutes, just until golden but not entirely cooked.
- Season with sea salt and pepper to taste, then add cooked garlic and chicken to the slow cooker.
- Stir in the rice, carrots, onions, corn and peas into the slow cooker.
- Add broth and stir to combine. Cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
- In a small bowl whisk Greek yogurt and dijon mustard together.
- Once the time is up, stir in the yogurt mustard mixture, then season to your taste.
- Serve warm, sprinkled with sliced green onions. Enjoy!
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