Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 cup (200 g) long-grain white rice
- 1 can (15 oz / 425 g) diced tomatoes, undrained
- 1 cup (240 ml) chicken broth
- 1 cup (150 g) mixed vegetables (carrots, peas, corn)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the rice, diced tomatoes, chicken broth, mixed vegetables, garlic powder, onion powder, paprika, salt, and pepper on top of the chicken.
- Stir gently to combine the ingredients.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and rice is tender.
- Shred the chicken with two forks and stir back into the rice mixture.
- Serve garnished with fresh parsley.
Notes
- This recipe can be made ahead of time and refrigerated for up to 3 days.
- Feel free to substitute chicken thighs for a juicier option.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 75 mg
Keywords: slow cooker, chicken and rice, summer meal prep