Slow Cooker Chicken And Rice

This slow cooker chicken and rice is the perfect weeknight meal. Tender chunks of chicken are slow-cooked with basmati rice, sundried tomatoes, garlic, and herbs in a savory chicken broth.

📝 Ingredients

• 1 pound boneless skinless chicken breasts, diced
• 2 tsp sea salt
• 1 tsp black pepper
• 1 1/2 tsp italian seasoning
• 1/2 tsp chili flakes
• 3 garlic cloves, finely minced
• 1/2 cup sundried tomatoes
• 1 cup basmati rice
• 2 3/4 cups chicken stock
• 1/2 cup cooking cream (or heavy cream, or whipping cream)
• 1/2 cup grated parmesan cheese
• 2 cups fresh spinach
• 1/2 cup frozen peas, thawed
• 2 tbsp fresh basil

👨‍🍳 Instructions

1. 1Place the diced chicken breasts in the crockpot....: Place the diced chicken breasts in the crockpot. Add sea salt, black pepper, Italian seasoning, chili flakes, and minced garlic. Stir to coat evenly.
2. 2Stir in the sundried tomatoes and rinsed basmati...: Stir in the sundried tomatoes and rinsed basmati rice.
3. 3Pour the chicken stock over everything and mix...: Pour the chicken stock over everything and mix gently to combine.
4. 4Cover and cook on High for 2–3 hours,...: Cover and cook on High for 2–3 hours, until the chicken is cooked through and the rice is tender.
5. 5Stir in the cooking cream and grated Parmesan...: Stir in the cooking cream and grated Parmesan cheese. Mix until creamy.
6. 6Fold in the spinach and thawed peas. Cover...: Fold in the spinach and thawed peas. Cover and cook for another 5–10 minutes, just until the spinach wilts.
7. 7Stir in fresh basil before serving.
8. 8Spoon into bowls and serve warm. Optionally, top...: Spoon into bowls and serve warm. Optionally, top with extra Parmesan or chili flakes.