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Slow Cooker Chicken and Rice

Slow Cooker Chicken and Rice

This slow cooker chicken and rice is a warm, protein-packed comfort meal made all in the crockpot. Blended cottage cheese makes a creamy, lighter sauce without using canned soup.
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Course: Dinner
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Servings: 6
Calories: 388kcal
Author: Liora

Ingredients

MAIN INGREDIENTS

  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1 cup uncooked long-grain brown rice
  • 1½ teaspoons sea salt
  • ½ teaspoon black pepper
  • 1½ lbs boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 3½ cups low-sodium chicken broth

COTTAGE CHEESE “CREAM OF CHICKEN”

  • ¾ cup low-fat cottage cheese
  • 1 teaspoon tamari
  • ½ teaspoon poultry seasoning
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder

ADD-INS

  • 4 cups broccoli florets cut into medium pieces
  • 1 cup shredded cheddar cheese

Instructions

  • Add onion, garlic, brown rice, salt, pepper, and chicken broth into the slow cooker. Stir to mix well.
  • Place chicken breasts on top of the rice mixture and drizzle with olive oil.
  • Cover and cook on HIGH for 3–3.5 hours. Rice should be tender, chicken fully cooked (165°F), and most of the liquid absorbed.
  • Remove chicken from the slow cooker and let rest for 5 minutes. Cut into 1–1½-inch pieces.
  • While the chicken rests, blend the cottage cheese, tamari, poultry seasoning, onion powder, and garlic powder until smooth.
  • Return chopped chicken to the slow cooker. Add broccoli florets and the blended cottage cheese mixture. Stir gently. Sprinkle cheddar cheese on top. Cover and cook 15–20 minutes until broccoli is tender, cheese is melted, and everything is heated through.
  • Turn off the slow cooker and enjoy warm.

Notes

  • Use brown rice: Long-grain brown rice works best. White rice may overcook before the chicken is done.
  • Keep the lid closed: Avoid opening the slow cooker during the first 3 hours to keep the rice cooking evenly.
  • Storage: Let leftovers cool, then store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Reheating: Warm in the microwave or on the stove with a splash of broth to loosen the rice, which may thicken while stored.
Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition

Calories: 388kcal | Carbohydrates: 33g | Protein: 38g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 92mg | Sodium: 980mg | Potassium: 458mg | Fiber: 3g | Sugar: 2g