Slow Cooker Chicken & Rice is a classic dinner idea for the whole family made right in your crockpot. Creamy rice mixed with tender chicken and veggies makes an easy meal that is sure to be a hit.
To the basin of a 6-8 quart slow cooker, add the peas and carrots, cream of celery soup, cream of chicken soup, diced onion, minced garlic, mustard powder, salt, pepper, chicken broth, and brown rice. Stir until well mixed and smooth.
Add the chicken pieces to the mixture and stir to evenly distribute.
Cover and cook on HIGH for 4 hours or until the rice is thoroughly cooked but not mushy.
Turn the slow cooker off and stir in the shredded cheese, replace the cover and allow the cheese to melt. Approximately 15 minutes.
Top with parsley and serve!
Notes
Store leftovers covered in the fridge for up to 4 days.Make sure you are cooking on HIGH for 4 hours. The rice does not begin to soften much until 3 hours. You can substitute the frozen peas and carrots with canned peas and carrots, just drain them first. You can also use fresh but will need to pre-cook them before adding them to the crockpot.You can substitute cream of celery soup with cream of mushroom or cream of onion soup.You can substitute the mustard powder with 1 tablespoon of yellow mustard.You can substitute the chicken broth with vegetable broth.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.