Categories: Slow Cooker
Ingredients
- 2 cups low-sodium chicken broth
- 1 1/2 cups long-grain brown rice
- 1 cup water
- 1 medium yellow onion, diced
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herb blend, or 1/2 teaspoon dried thyme plus 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon red pepper flakes
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 large broccoli crown (about 12 ounces), cut into large florets
Directions
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Place the broth, rice, water, onion, 1/2 cup cheese, garlic, herbs, 1 teaspoon salt, and pepper flakes in a 5-quart or larger slow cooker and stir to combine. Spread out the the rice mixture so that it is in an even layer and submerged in liquid. Season the chicken with salt and place in an even layer over the rice. Place the beans, then the broccoli, evenly over the chicken.
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Cover and cook until the rice is tender and the liquid is absorbed, 5 to 6 hours on the LOW setting. Gently stir to combine. Taste and season with more salt as needed. Serve topped with more Parmesan.