Slow Cooker Cheesy Chicken with Rice

by Jonathan Cheung

This is a delicious comfort food recipe, done in a slow cooker – you can easily adapt it for more people!

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  • 2 cups/500mL Dainty Borealis Rice Blend
  • 3 cups Carrots, peeled, trimmed and diced
  • 1 small Yellow Onion, peeled and diced
  • 2 tbsp Dijon Mustard
  • 2 Chicken Breasts, skinless and boneless OR 4 Chicken Thighs, skinless and boneless
  • 2 cloves Garlic, minced
  • 2 sprigs fresh Thyme
  • Salt & Pepper
  • 6 cups/1.5L Chicken or Vegetable Stock
  • 2 cups/500mL Frozen Green Peas
  • 1 cup/250mL Greek Yogurt
  • 1 cup/250mL Old Cheddar, grated
  • Fistfull Fresh Parsley, chopped



In the bowl of a slow cooker, combine the Borealis rice blend, carrots, onion, Dijon and garlic. Stir to combine. Place the chicken pieces on top and sprinkle with salt and pepper, and thyme. Pour over the broth, cover and cook on high for 1 1/2 to 2 1/2 hours, until the chicken is fully cooked.


Remove the chicken and set aside. Stir the rice, re-cover, and continue cooking for about an hour, or until the rice is tender.


Uncover, stir in the peas and the yogurt. Shred the reserved chicken and stir in, along with ΒΌ cup of the cheese.


To serve, spoon some rice into a bowl, sprinkle with more cheese and garnish with some parsley.

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