Slow Cooker Chicken and Rice

While in school, the crock pot is a true time saver. After getting home from being in class and working in the health center all day, cooking isn’t always what I want to jump right into doing. Cooking is definitely relaxing, but on nights when I get in late, eating is what I want to do when I first walk in the door, not thirties minutes later. Crock pot meals provide us with leftovers, too, which makes packing lunch the next day a breeze. It also gives Terry an option other than sandwiches for his lunch.
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This meal came together on a day that I knew we would be getting in late, but I didn’t have all the ingredients for any bookmarked recipes. This meal is incredibly easy to throw together- it’s almost a joke. The simplicity of the ingredients ensure you can make it when you’re in pinch. Because while delicious, recipes with 15 separate ingredients are a bit overwhelming for weeknight eats. #amiright
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When I think of “chicken and rice”, I think of a smooth, creamy stew. I didn’t know if this would turn out that way, since I left dairy out. However, the rice and squash both expanded in way that the ingredients came together very smoothly. It is actually creamy, without containing any cream at all.

Another great thing about this recipe is that is almost a blank canvas- you can keep it simple or you can add other vegetables and spices. Want a Mexican twist? Add black beans and top with salsa.

Crock pot chicken and rice
Time: 4 hours
Servings: 6

1 large chicken breast or 2 small ones (mine was frozen)
1 large yellow squash
15 oz no-salt added dicded
1 cup brown rice, uncooked
3.5 cups low-sodium chicken broth
1-2 tsp butter
2 tsp salt
1 tsp pepper
1 tsp cumin
Shredded cheddar, for topping

1. Combine uncooked brown rice, tomatoes, and diced squash at the bottom of the crock pot.
2. Place chicken breast on top then pour chicken broth op top. Turn crock pot on high.
3. Two hours into cooking, remove chicken breast and place on a cutting board. With two strong forks, shred chicken. Place back into crock pot.
4. Cook for two more hours, ensuring rice is totally soft. Stir in butter and spices.
5. Enjoy with shredded cheddar on top. Hot sauce if you like the heat!

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Terry and I enjoyed ours over a bed of spinach. The warmness of the stew softened the spinach perfectly. This meal also serves great as leftovers.

What’s your favorite slow cooker meal? Do tell!

10 thoughts on “Slow Cooker Chicken and Rice

  1. The crockpot is seriously one of my favorite appliances ever. I seriously use mine at least once a week, even in the summertime.
    I love that you used yellow squash in this recipe!

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