Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds boneless skinless chicken thighs (or breasts, cut into chunks of about 1-inch)
  • 1 tablespoon extra virgin olive oil
  • 2 cups chicken broth (fat-free)
  • 2 carrots (peeled and thinly sliced or diced)
  • 1 teaspoon kosher or sea salt (more or less, to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 2 garlic cloves
  • 1/4 teaspoon crushed red pepper
  • 1 1/2 cups brown rice (or quinoa, cooked)
  • 1 cup peas (thawed)
  • 1/2 cup parmesan cheese (grated)

Instruction

  • In the slow cooker, add the chicken, olive oil, carrots, broth, salt, pepper, garlic, and oregano. Cover and cook on low for 6 to 8 hours or high 3 to 4, or until chicken is done and carrots tender.
  • When cooked, add pre-cooked rice, peas, and parmesan. Stir to combine and continue cooking for 10 minutes.