Low-Point Crock Pot Chicken and Rice Recipe

Ingredients:

• 1 ½ lbs boneless, skinless chicken breasts
• 1 cup uncooked brown rice (or white rice — points vary)
• 2 ½ cups low-sodium chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup peas (frozen, added at the end)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning (or thyme/parsley mix)
• ½ cup reduced-fat shredded cheddar cheese (optional, for topping)

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👩‍🍳 Instructions:

1. Prepare the crock pot: Spray with nonstick cooking spray.
2. Add ingredients: Place chicken breasts, rice, broth, onion, garlic, carrots, celery, and seasonings into the crock pot. Stir gently.
3. Cook: Cover and cook on LOW for 5–6 hours or until chicken is cooked through and rice is tender.
4. Shred chicken: Remove chicken breasts, shred with two forks, and return to the pot.
5. Add peas: Stir in frozen peas and let sit for 5–10 minutes until heated through.
6. Optional: Sprinkle reduced-fat cheddar on top before serving.

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✨ Tips:

• Use cauliflower rice instead of brown rice to drop the points even lower (add it in the last 30 minutes so it doesn’t get mushy).
• For a creamier texture, stir in ½ cup plain nonfat Greek yogurt before serving.
• Add hot sauce or red pepper flakes for a spicy version.