Ingredients
1½ lb chicken thighs, boneless and skinless, cut in half
1½ cups long-grain rice
3½ cup chicken broth
2 tsp garlic powder
2 tsp onion powder
1 tbsp yellow mustard, prepared
2 oz cream cheese, at room temperature
10 oz mixed vegetables, frozen and thawed
1 cup cheddar cheese, grated
salt and ground black pepper, to taste
parsley, chopped
Preparation
In your crockpot, stir chicken broth and mustard until combined.
Add your chicken, rice, onion, and garlic powder inside your crockpot.
Cover and cook your chicken and rice either on low for 7 to 8 hours or on high for 3½ to 4 hours.
Roughly 25 minutes before your chicken and rice are cooked, combine the mixed vegetables and cream cheese in a mixing bowl. Fold until evenly incorporated, then add into your crockpot.
Season with salt and pepper, then sprinkle cheddar cheese on top and mix. Cover with a lid. Allow your chicken and rice to fully cook through.
Serve immediately, garnished with parsley.
