Crockpot Creamy Chicken + Rice
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!
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