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!
-
- Servings
- 4 Servings
-
- Serving size
-
1 1/4 cups
Ingredients
-
Nonstick cooking spray
- 1
- 1
-
-
water
- 2 cup
- 2 cup
-
-
chicken thigh meat (boneless, skinless, trimmed of fat and cut into bite-size pieces)
- 8 oz
- 227 g
-
-
onion(s) (diced)
- 1 1/2 cup
- 1 1/2 cup
-
-
uncooked brown rice (preferably parboiled variety)
- 1 cup
- 1 cup
-
-
medium garlic cloves (minced)
- 4 clove
- 4 clove
-
-
chicken bouillon granules (sodium-free)
- 2 tsp
- 2 tsp
-
-
thyme leaves (dried)
- 1/2 tsp
- 1/2 tsp
-
-
fresh asparagus tips (broken in 2-inch pieces, or frozen French cut green beans, thawed)
- 2 cup
- 2 cup
-
-
salt
- 1/2 tsp
- 1/2 tsp
-
-
cheddar cheese ((1/2 cup) reduced-fat, shredded sharp)
- 2 oz
- 57 g
-
Recommended for You
-
-
Grilled Pepper Steak Tostada
10 min20 min4 -
Panko Ranch Chicken Strips with Dipping Sauce
10 min12 min4
Directions
-
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.
Reviews
Write a Review-
This is a great base recipe. Our family did not care for it made as was (it was bland for our palates) but we were able to spice it up the second time: we omitted the thyme and opted for chicken breast, but added tomato, onion powder, basil, mushrooms and grated Parmesan. We also increased the garlic, and added the raw onion at the very end so they were still crunchy. Definitely a super easy one pot recipe to tweak to your family’s tastes, if need be!