1. Prepare a crockpot.
2. Add all of the diced vegetables into the crockpot. Also add the diced cooked chicken breast.
3. Add the water and chicken stock.
4. Stir in the brown rice.
5. Season with pepper and thyme.
6. Cook until the rice is tender and done, about 6-8 hours.
Note: this is a meal that can be started in the morning and eaten when you get home for dinner.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (341g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 8 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 597.1mg||21 %|
|Potassium 350.5mg||9 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 11.5g|
|Protein 3.1g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 70
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