Slow Cooker Chicken and Rice Casserole

• Gluten free

• Meat

  • 4 (1.5 pounds fresh boneless, skinless chicken thighs or breasts, fresh boneless skinless

• Produce

  • 2 Carrot, large
  • 1 cup Peas

• Canned Goods

  • 3 cups Chicken broth, fat free

• Pasta & Grains

  • 2 cups Brown rice or quinoa, cooked

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher or sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Parmesan cheese, grated

Found on skinnyms.com

Description

Ingredients

• 4 (1.5 pounds) fresh boneless, skinless chicken thighs or breasts, cut into chunks of about 1-inch
• 1 tablespoon extra-virgin olive oil
• 3 cups chicken broth, fat-free
• 2 large carrot, peeled and cut into 1/2-inch rounds
• 1/2 teaspoon kosher or sea salt, more or less to taste
• 1/4 teaspoon black pepper
• 2 cups cooked brown rice or quinoa
• 1 cup (thawed) peas
• 1/2 cup grated parmesan cheese

Directions

• In the slow cooker, add the chicken, olive oil, carrots, broth, salt and pepper. Cover and cook on low for 6 to 8 hours or high 3 to 4, or until chicken is done and carrots tender.
• When cooked, add pre-cooked rice, peas, and parmesan. Stir to combine and continue cooking for 10 minutes.