Nana's Chicken & Rice

Name: Nana's Chicken & Rice
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1 1/2 cups low-sodium chicken broth; 2 large carrots, peeled and finely diced; 1/2 medium onion, finely diced; 1/2 cup roasted red peppers, chopped; 1 teaspoon Italian seasoning; 1 teaspoon garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 chicken breasts, boneless and skinless; 1 cup frozen peas; 2 cups instant brown rice; 1/3 cup milk; 2 cups mozzarella cheese, shredded

Chicken Slow Cooker Diner-Style

Time: 2 hours 45 minutes

Yield: 4 servings

About

You don't even notice the impeccably lined trinkets, the ravishing, flowered wallpaper and the stylish 1970s-era curtains once you step into her door and get a whiff of what's for dinner! Nana's Chicken & Rice is an unforgettably old-fashioned yet fashionable meal that gets even better over time! Lavished with tender chicken breast pieces, swanky carrots, roasted red peppers, sweet peas, and the beauty of brown rice, this dish is adorned with melted mozzarella cheese that never goes out of style. Yummy! No matter where you are, Nana's Chicken & Rice will fill your senses (and your tummy) and leave you very satisfied. Nana's got great taste and it's a beautiful sight!

Ingredients

1 1/2 cups low-sodium chicken broth
2 large carrots, peeled and finely diced
1/2 medium onion, finely diced
1/2 cup roasted red peppers, chopped
1 teaspoon Italian seasoning
1 teaspoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 chicken breasts, boneless and skinless
1 cup frozen peas
2 cups instant brown rice
1/3 cup milk
2 cups mozzarella cheese, shredded

Directions

Step 1 -In a 4-quart slow cooker, add the chicken broth, the carrots, the onions, the roasted red peppers, the Italian seasoning, the garlic, the salt, and the black pepper and stir to combine.

Step 2 -Add the chicken breasts to the broth mixture.

Step 3 -Cover and cook until the chicken breasts reach an internal temperature of 165 degrees F, about 2 hours on high or 4 hours on low.

Step 4 -Transfer the chicken breasts to a cutting board and let them cool until safe to handle, about 15 minutes.

Step 5 -Add the peas and the instant brown rice to the broth mixture in the slow cooker and stir to combine.

Step 6 -Cover and cook on the high-heat setting for 15 minutes.

Step 7 -With a sharp knife, cut the cooled chicken breasts into bite-size pieces.

Step 8 -Add the chicken breast pieces, the milk, and the mozzarella cheese to the broth mixture and stir to combine.

Step 9 -Cover and cook on high until the mozzarella cheese is melted and the rice is tender, about 15 minutes.

Step 10 -Serve immediately.

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