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Chicken And Rice Stew Crock Pot Recipe

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How to Cook a Whole Chicken in Crockpot Recipe The Kitchen Wife
How to Cook a Whole Chicken in Crockpot Recipe The Kitchen Wife from www.thekitchenwife.net

Description

Chicken and rice stew is a hearty and comforting meal that is perfect for cold weather. This recipe is easy to make and requires minimal preparation time. The stew is cooked in a crockpot, which makes it incredibly convenient. The chicken is tender, and the rice is cooked to perfection, making it a satisfying and delicious meal.

Prep Time

The preparation time for this recipe is 15 minutes.

Cook Time

The cooking time for this recipe is 6 hours.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into small pieces
  • 1 cup uncooked long-grain white rice
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cups chicken broth
  • Salt and pepper, to taste

Equipment

  • Crockpot
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. In a crockpot, combine the chicken, rice, tomatoes, kidney beans, corn, onion, garlic, chili powder, cumin, oregano, chicken broth, salt, and pepper. Stir to combine.
  2. Cover the crockpot and cook on high for 4-6 hours or on low for 6-8 hours.
  3. Stir the stew occasionally to prevent the rice from sticking to the bottom of the crockpot.
  4. Once the chicken is cooked through and the rice is tender, the stew is ready to serve. Garnish with chopped cilantro or shredded cheese, if desired.

Notes

This recipe is very adaptable. You can add more vegetables like bell peppers, carrots, or celery to the stew. You can also use different types of beans or rice if you prefer.

Nutrition Info

  • Calories: 370
  • Protein: 30g
  • Fat: 4g
  • Carbohydrates: 56g
  • Fiber: 7g
  • Sugar: 6g
  • Sodium: 780mg

Recipe Tips

  • Use a non-stick crockpot or spray the inside of the crockpot with cooking spray to prevent the rice from sticking.
  • If you prefer a thicker stew, reduce the amount of chicken broth by half.
  • If you prefer a spicier stew, add more chili powder or red pepper flakes.
  • You can also use brown rice instead of white rice, but you may need to increase the cooking time.
  • This stew can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Enjoy this delicious and easy-to-make chicken and rice stew crockpot recipe!


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