This semester, it’s been a necessity for us to have crockpot meals on Wednesday. I teach labs until 6pm, and then we have Bible study at our home at 7pm – thus, the crockpot needs to make dinner for me.
I changed quite a few things up in this recipe to help make our dinnertime crunch a little easier and I will say that we were happy with the outcome.
Crockpot Parmesan Garlic Chicken – Adapted from How Sweet It Is
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp. olive oil
- 4 T white wine (cooking, or a dry wine preferred)
- 1/4 tsp. salt
- 4 garlic cloves, minced
- 1 tsp. basil
- 1/2 tsp. parsley
- 1/4 C Parmesan cheese
- 1 C brown rice, uncooked
- 1 1/4 C chicken broth
- 2 C broccoli (or other veggies of your choice)
Directions
Lightly spray the bottom and sides of your slow cooker with cooking spray. Then, place the rice along the bottom of the insert.
Pour the 1 1/4 C chicken broth carefully over the rice. Top the rice with chicken breasts.
In a small bowl, mix together 1 tsp. olive oil, 4 T white wine, 1/4 tsp. salt, 4 garlic cloves minced, 1 tsp. basil and 1/2 tsp. parsley.
Pour the marinade over the chicken & rice.
Cover and cook on low for 6-8 hours.
Steam your veggies and then serve them along with the chicken and rice mixture.
Top with Parmesan cheese for serving.
Enjoy!
Sounds yummy! Pinning.
ReplyDeleteThis sounds SO GOOD! I am making it tomorrow! Thank you SO MUCH! LOVE MY CROCKPOT! It has become "One of my Favorite Things"!
ReplyDeleteHave a great week,
Donna
You know we love our crock pot, and this looks delicious! Will definitely have to add this to our menu plan soon ;)
ReplyDeleteI'm always looking for new slow cooker recipes and this looks great! There isn't much liquid for the amount of rice - I'm assuming the liquid generated by the slow cooker contributes to cooking the rice?
ReplyDeleteGreat question! I ended up adding another round of chicken broth -- forgot to add that to the recipe until I saw your comment. I've updated it!
DeleteLove how simple this is! We would be lost without our crockpot on some nights too!
ReplyDeleteQuestion about the chicken broth again... (sorry)... want to make sure. Your instructions say to add 1/2 cup of chicken broth to the rice? I'm thinking you add the entire 1 1/4 cup of broth to the rice, then top with the chicken? Just want to make sure. This looks great and would like to stick it in the crockpot in the morning.
ReplyDeleteThanks again! Your meals always look so yummy!
Yes, I updated that too! Thanks for the catch.
DeleteEvery time I have used raw rice in my crock pot it ends up half cooked or mushy when it is done. Did this cook nice?
ReplyDeleteI've had success using brown rice and minute rice in the crockpot. However, it's important, the first time you make something with rice in your crockpot to be home so you can check in on when the rice gets done, so you know for the future!
DeleteI love the brown rice in the crockpot and the texture -- very moist and chewy. But, that's my personal preference.
You mentioned using minute rice in the crockpot. I have never done this before. How would you do this, how long do you let it cook for? Any tips?
DeleteBy the way, this is the first time I have actually been able to leave you a blog comment without having to sign up for a blogger account. Did you fix it after I emailed you?
Yes, I have - although I like long-grain brown in the rice cooker better (tends to hold it's texture better). If you use Minute rice, you'll only need about 3-4 hours for the rice as opposed to 6ish hours with the long-grain rice. I've never used the crockpot like a rice cooker, so I don't have too many tips for that one.
DeleteGlad you were able to comment -- I've been trying some different things to get the commenting to work better.
I am eager to try this one. It looks so easy and delicious.
ReplyDeleteCan you cook it on high for less hours of cooking? If so how long do you think?
ReplyDeleteLikely, but I haven't tried it. I'd try it on high for 4 hours, checking that the chicken has reached 180 degrees.
DeleteI cooked it on high for 4 hours and the chicken was pretty dry. If you cook on high, up your broth by maybe a 1/2 of a cup.
ReplyDeleteGreat suggestion!
DeleteCan I cook this over 10-11 hours? What do you think? On a super low setting? Or if I use frozen chicken or something? I have a long work day. I am trying to figure out how I can put the crockpot on at 7am and have it be done around 7pm. Or maybe a little earlier. Thanks!
ReplyDeleteYou could try it - on a super low setting. I'd also add a tiny bit more liquid so it doesn't try out and be sure to use brown rice -- otherwise the rice will turn to mush.
DeleteSo adding this to my crockpot "need to try something new list". Thanks so much for sharing this!!
ReplyDeleteThanks for the recipe. It looks good. I'm going to try it.
ReplyDeleteHeather
Www.heathershobbiehaven.com
Do you have a suggestion for a substitution for white wine? I don't want it to be flavorless... We're starting the Feingold diet and need to cook for 8 weeks with no wine or tomatoes. Thanks!
ReplyDeleteI'd go for 4 additional T of chicken broth. Will change the flavor just a bit, but should still be tasty!
DeleteI use rice vinegar in place of white wine.
ReplyDeleteSounds yummy!
DeleteFeatured this on my blog, I made some changed but would love for you to take a look http://shansthecollegecookbook.blogspot.com/2013/04/crockpot-garlic-parmesan-cheese.html
ReplyDeleteThanks for your review! Glad you enjoyed it.
DeleteSilly question...do you use fresh shredded/grated parmesan or can I use the Kraft canister grated kind that I have on hand?
ReplyDeletewhat about using white rice? how long and how much broth should i use?
ReplyDeletehow would you go about making a sauce for this dish? could you add flour to additional stock and add it to chicken and rice mixture?
ReplyDelete