Well, spring has technically arrived, but based on some of the weather in parts of the country, you wouldn't know it. That's fine, though, because we have easy, hearty dishes like this chicken and rice to keep us warm until the snow decides to leave for good. It's basically comfort in a Crock-Pot.
The selling point for this recipe? It only requires 10 minutes of your time to prep! The one hard-and-fast rule here, though, is that you need to use long-grain brown rice, as that is how the author developed the recipe. So if you swap in any other kind of rice, the dish might not turn out as intended.
Simply coat your slow cooker insert with nonstick spray; add in the rice, carrots, shallot, and Dijon mustard; and stir it all together. Then place the chicken breasts on top, sprinkle over some garlic powder and thyme, season with salt and pepper, and pour in some chicken broth. After cooking for about two-and-a-half hours on high, you remove the (now cooked) chicken and continue cooking for an hour or so to ensure the rice is fully cooked.
When your rice is ready, stir in some peas and Greek yogurt, dice the reserved chicken and toss it in, and top with some shredded cheddar. After letting the cheddar melt a bit on top, you'll have a cheesy, creamy, satisfying dinner to dig into!
→ Get the Recipe: Crockpot Chicken and Rice from Well Plated