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How to Make Chicken Cheddar Rice with Asparagus
Who doesn’t love chicken and rice? This recipe will be a family favorite. Plus it sneaks in some non-starchy vegetables!
4servings
1 1/4 cups
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Step-By-Step Instructions:
- Coat a 3 1/2- to 4-quart slow cooker with cooking spray. Place the water, chicken, onion, rice, garlic, chicken bouillon, and thyme in the slow cooker. Cover and cook on high for 1 1/2 hours or on low for 3 hours.
- Turn off the heat. Fluff the rice with a fork. Stir in the asparagus. Cover and let stand 10 minutes. Stir in the salt and sprinkle with the cheese.
Nutrition facts
4 Servings
-
Serving Size
1 1/4 cups
- Amount per serving Calories 260
-
Total Fat
8g
- Saturated Fat 3.5g
- Trans Fats 0g
- Cholesterol 45mg
- Sodium 460mg
-
Total Carbohydrate
27g
- Dietary Fiber 3g
- Total Sugars 4g
- Added Sugars 0g
- Protein 17g
- Potassium 574mg
- Phosphorous 0mg
Ingredients
Nonstick cooking spray
1
water
2 cup
chicken thigh meat (boneless, skinless, trimmed of fat and cut into bite-size pieces)
8 oz
onion(s) (diced)
1 1/2 cup
uncooked brown rice (preferably parboiled variety)
1 cup
medium garlic cloves (minced)
4 clove
chicken bouillon granules (sodium-free)
2 tsp
thyme leaves (dried)
1/2 tsp
fresh asparagus tips (broken in 2-inch pieces, or frozen French cut green beans, thawed)
2 cup
salt
1/2 tsp
cheddar cheese ((1/2 cup) reduced-fat, shredded sharp)
2 oz
Reviews & Ratings
Recommended
Definitely a super easy one pot recipe to tweak to your family’s tastes, if need be!