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Crockpot Chicken and Rice
Created by: Howcan Team
Ingredients
- 1.5 lbs of boneless, skinless chicken thighs
- 1 cup of long-grain white rice
- 1 cup of chicken broth
- 1 cup of water
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of paprika
- 1 teaspoon of dried thyme
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of frozen peas
- 1/4 cup of chopped fresh parsley
Instructions
- Place the chicken thighs in the bottom of the crockpot.
- In a bowl, mix together 1 cup of rice, 1 cup of chicken broth, 1 cup of water, diced onion, minced garlic, paprika, thyme, salt, and black pepper.
- Pour the rice mixture over the chicken in the crockpot.
- Cover and cook on low for 3.5 to 4 hours, or until the chicken is cooked through and the rice is tender.
- Stir in the frozen peas during the last 30 minutes of cooking.
- Once the chicken and rice are cooked, sprinkle with chopped fresh parsley before serving.
- Serve hot and enjoy!
Crockpot Chicken and Rice is a classic comfort food dish that has been a staple in American households for decades. This slow-cooked meal combines tender chicken, fluffy rice, and savory seasonings to create a hearty and satisfying meal. The dish gained popularity in the 1970s with the rise of slow cookers, offering a convenient way to prepare a delicious dinner. Chefs and home cooks alike have put their own spin on the recipe, adding ingredients like vegetables, herbs, and spices to enhance the flavor. Today, the best versions of this dish can be found in Southern and Midwestern regions, where it is often served as a wholesome family meal. The key to a perfect Crockpot Chicken and Rice lies in achieving the ideal balance of tender, juicy chicken and perfectly cooked rice, infused with the rich flavors of the slow-cooked broth. Whether it's a simple weeknight dinner or a cozy Sunday supper, this timeless dish continues to bring warmth and satisfaction to tables across the country.
255 min
6
350 calories
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