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Honey Dijon Chicken and Rice with Asparagus
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Measuring Cups
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1/4 cup honey
  • 3 tablespoons Dijon mustard
  • 4 ounces cream cheese, cubed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • In a bowl, whisk together the chicken broth, honey, Dijon mustard, garlic powder, salt, and black pepper.
  • Pour the mixture over the chicken. Add the rice and scatter the cubed cream cheese on top.
  • Cover and cook on low for 5 hours or until the chicken is tender and the rice has absorbed most of the liquid.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir everything to combine.
  • Add the asparagus pieces, stir gently, and cook on low for 30 more minutes until the asparagus is tender-crisp.

Notes

Stir the cream cheese well after cooking to create a smooth sauce. Add the asparagus only at the end so it keeps some bite instead of turning soft. Leftovers reheat nicely with a splash of broth to loosen the rice.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Measuring Cups, Knife