Slow-Cooker Chicken and Rice

Name: Slow-Cooker Chicken and Rice
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4 servings
Ingredients: 2 cups chicken stock; 2 medium carrots, diced; 1 small onion, chopped; 1 cup uncooked long grain brown rice; 1 cup frozen peas, thawed; 1-1/2 teaspoons dried basil; 4 bone-in chicken thighs, skin removed (about 1-1/2 pounds); 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup shredded Parmesan cheese, optional

Total Time Prep: 30 min. Cook: 4 hours

Yield 4 servings

Test Kitchen Approved

This slow-cooker chicken and rice is healthy, budget-friendly and quick to prepare.

Ingredients

2 cups chicken stock
2 medium carrots, diced
1 small onion, chopped
1 cup uncooked long grain brown rice
1 cup frozen peas, thawed
1-1/2 teaspoons dried basil
4 bone-in chicken thighs, skin removed (about 1-1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded Parmesan cheese, optional

Directions

In a 4- or 5-qt. slow cooker, add stock, carrots, onion, rice, peas and basil; stir to combine. Sprinkle chicken with salt and pepper; layer on top of the rice mixture. Cook, covered, on low until a thermometer inserted into chicken reads 170°-175°, 4-5 hours.
Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker. Heat through. If desired, serve with Parmesan cheese.

Nutrition Facts

1-1/2 cups: 419 calories, 11g fat (3g saturated fat), 87mg cholesterol, 692mg sodium, 46g carbohydrate (5g sugars, 6g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 starch, 1 vegetable, 1/2 fat.