Slow Cooker Chicken and Rice

Slow Cooker Chicken and Rice

This easy slow cooker chicken and rice dish comes together in minutes, and the slow cooker does the rest. Make sure to use converted rice, otherwise, it can get mushy, and don't skip the Parmesan cheese.

Ingredients

• 2 cups reduced sodium chicken broth
• 1 cup converted rice
• 1 onion, chopped
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1 1/2 pounds skinless boneless chicken thighs, cut into bite-sized pieces
• 1 (10-ounce) package frozen peas and carrots
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley (optional)
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Directions

1. Gather all ingredients.
2. In a 3 1/2- to 4-quart slow cooker, stir together broth, rice, onion, mustard, and thyme. Add the frozen peas and carrots. Season the chicken thighs with salt and pepper.
3. Add the chicken to the slow cooker and stir to mix.
4. Cover and cook on low for 5 to 5 1/2 hours until the chicken and rice are cooked through.
5. Top with Parmesan cheese and parsley before serving.