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Creamy Crockpot Chicken and Rice

Creamy Crockpot Chicken and Rice

A dump-and-go dinner of tender chicken and creamy rice that feeds four for about $1.60 a serving.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1½ lb boneless skinless chicken thighs ($3.60)
  • 1 cup long grain white rice rinsed ($0.35)
  • 2½ cups low sodium chicken broth ($0.80)
  • 1 small onion diced ($0.25)
  • 2 cloves garlic minced ($0.10)
  • 1 tsp garlic powder ($0.05)
  • 1 tsp dried thyme ($0.05)
  • ½ tsp salt plus more to taste ($0.02)
  • 4 oz cream cheese softened and cubed ($0.78)
  • 1 cup frozen peas ($0.40)

Method
 

  1. Add the onion, garlic, rice and broth to the slow cooker and stir.
  2. Season the chicken with garlic powder, thyme and salt, then lay it on top of the rice.
  3. Cover and cook on LOW for 4 hours, until the rice is tender and the chicken reaches 165°F.
  4. Lift out the chicken, shred it with two forks and return it to the pot.
  5. Stir in the cream cheese and frozen peas. Cover for 10 minutes until the cheese melts, then stir and serve.

Notes

Costs are estimates based on average US grocery prices for the amount used.