Description
A simple chicken and rice dinner with carrots and spinach. It’s creamy but doesn’t have any cream of soups in it and takes just a few minutes to dump everything in and go.
Ingredients
Scale
- 1 1/2 cups boiling chicken broth
- 1 cup uncooked long grain brown rice
- 8 oz peeled and chopped carrots
- 1 1/4 pounds boneless, skinless chicken thighs, cut into bite size pieces
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 cup half and half
- 2 cups coarsely chopped spinach
- Salt and pepper to taste
Instructions
- Add boiling broth to the slow cooker. Sprinkle in the rice. Add in the carrots. Place chicken on top. Sprinkle the salt, pepper, garlic powder on top of the chicken.
- Cover and cook on high for 2-3 hours or on low for 4-6 hours.
- Remove the lid. Stir in the half and half and the spinach. Salt and pepper to taste. Serve.
- Category: Chicken
- Method: Slow Cooker