Description
A hearty and comforting chicken rice vegetable casserole made effortlessly in the crockpot. This one-pot meal combines tender chicken, fluffy rice, and a medley of fresh vegetables in a creamy sauce, perfect for a hands-off dinner.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 cup long grain white rice, uncooked
1 1/2 cups low sodium chicken broth
1 cup water
1 cup chopped carrots
1 cup chopped broccoli florets
1 cup chopped bell pepper (red or yellow)
1 medium onion, diced
2 cloves garlic, minced
1 cup frozen peas, thawed
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup cream of chicken soup
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Spray the inside of a 4-6 quart crockpot with non-stick cooking spray.
Place the cut chicken breasts into the crockpot.
Add the uncooked rice, chopped carrots, broccoli florets, chopped bell pepper, diced onion, and minced garlic on top of the chicken.
In a medium bowl, whisk together the chicken broth, water, sour cream, and cream of chicken soup until smooth.
Pour the liquid mixture evenly over the ingredients in the crockpot.
Sprinkle dried thyme, salt, and black pepper over the top.
Cover the crockpot and cook on low for 4 to 4 1/2 hours, or until the chicken is cooked through and the rice is tender.
About 15 minutes before serving, stir in the thawed peas and shredded cheddar cheese.
Cover and cook for an additional 15 minutes until the cheese is melted and peas are heated through.
Stir gently before serving.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes