Easy Cheesy Crock Pot Chicken and Rice Casserole with veggies. Simple and SO yummy! A family favorite healthy crockpot meal. This easy crock pot recipe is made with real ingredients, gluten free, and freezer friendly. Even kids love it! Casserole Recipes Healty, Casserole Recipes Easy, Casserole Dishes, Casserole Recipes Casserole, Popular Casserole Recipes, Casserole, Casserole Recipes, Casserole Recipes For Dinner
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Yield: 2 Servings
Ingredients: 1 small shallot — finely chopped, about 1/4 cup (you can also use 1/2 of a small regular onion, though I prefer the more mild flavor of the shallot since it isn’t precooked) 1 tablespoon Dijon mustard 1 1/2 pounds boneless skinless chicken breasts — (or chicken thighs) 1 1/2 teaspoons garlic powder 1 teaspoon dried thyme And many more.
Instructions:
First of all. Lightly coat a 5-quart or larger slow cooker with nonstick spray. Add the rice, carrots, shallot, and Dijon mustard, and stir to combine. Arrange the chicken breasts on top, then sprinkle with the garlic powder, thyme, salt, and pepper. Pour in the chicken broth. Cover and cook on HIGH for 1 1/2 to 2 1/2 hours, until the chicken is cooked through.
Step two, Remove the chicken into a plate and cover to keep warm. Stir the rice, vegetables, and broth, then re-cover and continue cooking on high until the rice is tender, about 1 additional hour.*
And now, Uncover and stir in the peas and Greek yogurt. Dice the chicken and stir it in with 1/4 cup cheddar cheese. Sprinkle the remaining cheese over the top, then re-cover and cook for a few additional minutes on high until the cheese is melted. Serve warm, sprinkled with fresh parsley as desired.
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