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Crockpot Chicken And Yellow Rice

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Crockpot chicken and yellow rice is so easy to make and full of so much flavor. All you need is chicken, onion, chicken broth, yellow rice, peas, and salt and pepper to make a meal that is quick and easy and will serve a crowd even on your busiest nights! This really is the perfect chicken recipe.

Crockpot Chicken and Yellow Rice

It’s the time of year again! You know the time where I spend most of my afternoons in my car driving kids around! I heavily rely on my crockpot recipes this time of year because it guarantees us a nice hot filling meal. Some of our favorites have been crockpot ranch pork chops and crockpot broccoli and bacon mac and cheese, but more recently my family has been loving Crockpot Chicken and Yellow Rice. 

Crockpot Chicken and Yellow Rice

This dish is creamy, delicious, and super filling. It also doesn’t heat up your house or require a ton of pots and pans to prepare it! You will soon find yourself making this at least once a month! 

Crockpot Chicken And Yellow Rice

Ingredients

4 skinless, boneless chicken breast halves 

1 onion, diced

1 (32 ounces) carton of chicken broth

1 (16 ounces) package of yellow rice

¼ cup olive oil

1 cup frozen peas, thawed

Salt and black pepper, to taste

How to Make Crockpot Chicken and Yellow Rice In The Crockpot

  • In a slow cooker, place the chicken breast and onion into the bottom of the slow cooker. Over the chicken, pour the chicken broth. Cover the slow cooker and cook on low for 8 hours or high for 4 hours.
  • Remove the chicken and cut it into cubes or shred, it according to your personal preference.
  • Add the rice and oil to the slow cooker. Stir to blend. Top with the chicken.
  • Re-cover the slow cooker and cook on high for 1 hour, stirring occasionally. 
  • About 30 minutes prior to serving, stir in the peas. Continue cooking until the rice is tender and the peas are cooked.
Crockpot Chicken and Yellow Rice

Tips Tricks and FAQs

  • You can omit the peas from this recipe if you prefer. 
  • Be sure that you don’t overcook this dish. Once the rice is cooked you want to turn off your crockpot. Letting it continue to cook will result in very mushy rice. 
  • You can use bone-in chicken breasts for this recipe if that is what you have on hand. You will just need to remove the bones when you go to cube or shred your chicken before adding it back into the crockpot. 
  • Be sure that all the rice is covered in the liquid when you add it to your crockpot to ensure it cooks. 
Crockpot Chicken And Yellow Rice

Storage

You will want to store your leftover chicken and yellow rice in an airtight container in the fridge. This will keep for up to 3 days. 

Crockpot Chicken And Yellow Rice

Freezer

You can easily freeze your leftover chicken and yellow rice.  Freeze it in a freezer-safe container. This will keep for up to 2 months. 

When you are ready to enjoy, thaw in the fridge. 

You can store it in individual sizes or as one big serving. I prefer individual servings because it is perfect for grab and go lunches. 

Crockpot Chicken And Yellow Rice

Crockpot Chicken and Yellow Rice

Prep Time: 15 minutes
Total Time: 15 minutes

Crockpot chicken and yellow rice is so easy to make and full of so much flavor. All you need is chicken, onion, chicken broth, yellow rice, peas, and salt and pepper to make a meal that is quick and easy and will serve a crowd even on your busiest nights!

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 1 onion, diced
  • 1 (32 ounce) carton chicken broth
  • 1 (16 ounce) package yellow rice
  • ¼ cup olive oil
  • 1 cup frozen peas, thawed
  • Salt and black pepper, to taste

Instructions

  1. In a slow cooker, place the chicken breast and onion into the bottom of the slow cooker. Over the chicken, pour the chicken broth. Cover the slow cooker and cook on low for 8 hours or high for 4 hours.
  2. Remove the chicken and cut it into cubes or shred, it according to your personal preference.
  3. Add the rice and oil to the slow cooker. Stir to blend. Top with the chicken.
  4. Re-cover the slow cooker and cook on high for 1 hour, stirring occasionally. 
  5. About 30 minutes prior to serving, stir in the peas. Continue cooking until the rice is tender and the peas are cooked.

Notes

Adapted from: Allrecipes

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 285Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 69mgSodium: 422mgCarbohydrates: 13gFiber: 2gSugar: 2gProtein: 27g

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