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Lemon Garlic Chicken and Rice with Peas and Carrots
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Measuring Cups
  • Forks

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 cup uncooked long-grain white rice
  • 1 can (10.5 oz) cream of chicken soup
  • 2 cups chicken broth
  • 1 cup frozen peas and carrots
  • 3 garlic cloves, minced
  • Zest and juice of 1 lemon
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the minced garlic, lemon zest, lemon juice, cream of chicken soup, chicken broth, thyme, salt, and pepper.
  • Cover and cook on low for 4 hours.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in the uncooked rice.
  • Cover and cook on low for 1 more hour, or until the rice is tender.
  • Stir in the frozen peas and carrots. Cover and cook for 10 more minutes until the vegetables are heated through.
  • Sprinkle with fresh parsley before serving.

Notes

Stir the rice well after adding it so it cooks evenly in the creamy broth. If the mixture looks too thick at the end, add a small splash of broth before stirring in the vegetables. Leftovers reheat well with a little extra broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Measuring Cups, Forks