Ingredients:

  • 2 cups uncooked long-grain white rice
  • 4 cups chicken broth (low-sodium)
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon paprika
  • (Salt and pepper to taste)
  • (1 cup shredded cheddar cheese optional for topping)
  • (½ cup sour cream optional for creaminess)

Instructions:

  1. Prepare the Ingredients: Gather all your ingredients. Dice the onion and mince the garlic. Cut the chicken into bite-sized pieces.
  2. Layer in the Crock Pot: In a large crock pot, layer the uncooked rice evenly at the bottom.
  3. Add Chicken and Vegetables: Place the cut chicken pieces over the rice. Then add the frozen mixed vegetables on top of the chicken.
  4. Mix Seasonings: In a separate bowl, mix together chicken broth, diced onion, minced garlic, thyme, paprika and salt and pepper to taste.
  5. Combine Liquids with Dry Ingredients: Pour this mixture over everything in the crock pot ensuring that it covers all ingredients evenly without stirring too much.
  6. Cook It Up: Cover your crock pot with its lid and set it to cook on high for about four hours or low for about six–eight hours until rice is tender and liquid is absorbed.
  7. (Optional) Add Cheese & Sour Cream: About thirty minutes before serving time if you want cheesy goodness or creaminess; stir in cheddar cheese until melted or mix in sour cream thoroughly until combined.
  8. Once finished cooking time has elapsed—taste test for seasoning adjustments—and serve hot!