January 11, 2017 | Home >Popular > Healthy Kids > Best Recipes >All-in-one Instant Pot Chicken and Brown Rice
All-in-one Instant Pot Chicken and Brown Rice
January 11, 2017 | Home >Popular > Healthy Kids > Best Recipes >All-in-one Instant Pot Chicken and Brown Rice

All-in-one Instant Pot Chicken and Brown Rice

If you’re looking for a great first recipe for your new Instant Pot, this is the one. All-in-one instant pot chicken and brown rice is an easy, balanced one-pot meal the whole family will love. We love how care-free cooking in the Instant Pot is!

All-in-one Instant Pot Chicken and Brown Rice | Super Healthy Kids | Food and Drink

I have had my eye on an Instant Pot for a while now. They are kind of magical. You can use one appliance for pressure cooking, slow cooking, rice cooking, yogurt making, steaming, and a few other things I haven’t even tried yet. Pressure cooking is my new favorite way to cook!

One thing I’m figuring out is that there is a learning curve for pressure cooking in the Instant Pot. Recipes will say a meal is “30 minutes” but neglect to mention the time it takes for the pot to build pressure or release pressure. So I am including all that for my fellow newbies.

All-in-one Instant Pot Chicken and Brown Rice | Super Healthy Kids | Food and Drink
Why we love the Instant Pot and this particular meal

I’ve spent hours pouring over Instant Pot recipes and my user manual. It’s such a new set of techniques to master! But I love this recipe because it uses basic techniques that I’ve successfully replicated more than once!

We love how low-effort the Instant Pot makes this meal! Chop a couple things, saute the onions (in the pot!), then throw everything in and start it. It’s easy like a crockpot, only you never have to stir it like some slow cooker recipes, and it’s much faster! I the ease of slow cooker style cooking without the worry of leaving a pot on while you’re out during the day.

All-in-one Instant Pot Chicken and Brown Rice | Super Healthy Kids | Food and Drink

This particular recipe is also great because it’s one-pot. To me, that is a huge win! Since I am probably getting rid of my rice cooker to make room for this appliance, I want to be able to cook everything together when I can. You cook your veggies, brown rice, and chicken all at once!

Speaking of ingredients, we love this recipe because it uses such wholesome ingredients. With brown rice, veggies, and chicken you’re getting in three food groups and filling up on fiber, protein, and vitamins.

All-in-one Instant Pot Chicken and Brown Rice | Super Healthy Kids | Food and Drink
Step by step Instant Pot chicken and brown rice

Begin by plugging in your Instant Pot and pushing the “Sauté” button. It will then say “30” (meaning it will turn off automatically after 30 minutes), then about 10 seconds later say “ON” which means that it’s heating up. Leave it to heat up while you prep your veggies.

All-in-one Instant Pot Chicken and Brown Rice | Super Healthy Kids | Food and Drink

Now’s your chance to dice your onion and mince your garlic. If you choose to use full carrots instead of baby carrots or have whole mushrooms, chop them now. Rinse and drain your rice.

You’ll know the pot is ready to sauté when it says “HOT” and gives a little beep. Now splash in a tablespoon of oil and dump in your onion. Sauté about 3 minutes, then pus the “Keep Warm/Cancel” button to turn off the sauté feature.

Dump in your veggies, garlic, rice, and broth. Stir it up a bit. Now layer your chicken on top. I used chicken thighs because they’re tender and provide more iron than white meat, but chicken breasts should work well too. If you do use chicken breasts, just cut them in half if they’re really large so they cook more evenly.

UPDATE: I have used chicken breasts and they work great! I recommend cutting them in half so they’re not as thick and cook more quickly.

Salt and pepper the chicken, pour your homemade cream of chicken (or mushroom) soup. Here’s the recipe I used and love. We definitely recommend homemade over store bought any day!

All-in-one Instant Pot Chicken and Brown Rice | Super Healthy Kids | Food and Drink

Pour on Worcestershire sauce and top with 8 to 10 sprigs of fresh thyme. If you don’t have fresh thyme, I recommend mixing in about a tablespoon of dried thyme to the rice mixture in the previous step.

Now close and seal the Instant Pot lid and set the valve to closed. Push the “manual” button, then use the “pressure” button to toggle until the “high pressure” light goes on (located just under the display). Now adjust the time to 31 using the +/- buttons.

UPDATE: After making this again, I found that the time can be reduced to around 26 minutes. This saves some time and helps the veggies stay a little firmer. Thanks for the feedback, everyone!

Now you can walk away. But know that your pot will take longer than 31 minutes to cook your meal! Mine took between 15-20 minutes to build up pressure, and then it started counting down. So plan on a little under an hour for your meal to cook.

All-in-one Instant Pot Chicken and Brown Rice | Super Healthy Kids | Food and Drink

Once the timer goes off, you can either let your pot release pressure naturally or do it manually. Natural release means you don’t do anything and wait to open it for about 15-20 minutes when the pressure has naturally decreased. Manual or quick pressure release is done by switching the vent on the top to open. BE CAREFUL when you do this that your hand is not in the way. The steam will be high powered and hot! It takes about 2 minutes with the quick release.

When your pot is open, remove the thyme stems and stir everything up. You may have what looks like excess liquid at the top, but it will mix in nicely. The mixing also helps to shred your chicken. It will be nice and tender, so stirring is all it takes to shred it! The ultimate all-in-one meal!

All-in-one Instant Pot Chicken and Brown Rice | Super Healthy Kids | Food and Drink

Let us know how you like using your Instant Pot to make Instant Pot chicken and brown rice. We think you’re going to love it!

All-in-one Instant Pot Chicken and Brown Rice | Super Healthy Kids | Food and Drink

All-in-one Instant Pot Chicken and Brown Rice

All-in-one Instant Pot Chicken and Brown Rice
Serves: 8

Ingredients

  • 1 medium – onion
  • 3 clove – garlic
  • 2 cup – carrots, baby
  • 2 cup – mushrooms, brown, Italian, or Crimini
  • 2 cup – brown rice, raw
  • 1 tablespoon – olive oil
  • 2 1/4 cup – chicken broth, low-sodium
  • 2 pound – chicken thigh, boneless, skinless
  • 1/8 teaspoon – salt
  • 1/8 teaspoon – black pepper, ground
  • 10 ounce – soup, cream of chicken, canned, condensed
  • 2 tablespoon – Worcestershire sauce
  • 1 tablespoon – thyme, fresh

Directions

  1. Push "saute" button on Instant Pot. While it heats, dice onion, mince garlic, and chop veggies. Rinse and drain rice.
  2. When pot says "HOT," add oil to pot and saute onions for 3 minutes. Then press "cancel" to turn the saute setting off.
  3. Mix veggies, garlic, rice, and broth into the pot. Place chicken on top, salt and pepper, then cover with cream of chicken soup (homemade is preferable) and Worchestershire sauce. Place 8-10 small sprigs of thyme on top. NOTE: chicken breasts also work well, just make sure to cut them in half so they're not too thick.
  4. Seal the Instant Pot, close the vent, and press "manual." Use the "pressure" button to toggle to high pressure, then set the time for 31 minutes. After 10 seconds the pot should register that it has begun the pressurizing process. UPDATE: 26 minutes works better to keep veggies a little firmer (and it's quicker!).
  5. Once the pot is done cooking, either let it sit for 15-20 minutes to naturally release pressure, or carefully open the vent (keep your hand out of the path of the steam) for about 2 minutes. Once pressure has released completely (the pin drops) the pot is safe to open.
  6. Remove thyme sprigs (keeping leaves when possible). Stir pot to shred chicken and mix in any extra liquid. Serve warm.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 393 20%
  • Fat: 11 g 17%
  • Carb: 44 g 15%
  • Fiber: 2 g 8%
  • Protein: 29 g 58%
  • Sugar: 3 g
written by
Katrina Nelson

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Comments(87)
Nicole says:

First paragraph – described me perfectly! Thanks so much for such detailed directions & pictures. Still getting the hang of this thing! Looking forward to making this recipe soon! 😀

Thank you for your kind words – and let us know how it turns out!

Marie says:

This recipe looks amazing! The problem is I don’t have am instant pot… Do you think there is another I could make it?

Hi Marie! I haven’t tried it outside of the Instant Pot. I imagine you could make it on the stove in a regular pot, but it would require more liquid and longer cooking time. If you try it, I would use 4 cups of chicken broth (and check along the way to add more if needed) and cook it covered on the stove for around 50 minutes or so. But that’s just a best guess – let us know if you try it and what works for you!

Sarah says:

I’ve been afraid of brown rice and chicken because they have such different cook times in the instant pot. This seems like a long time! Does the chicken come out dry and over cooked?

I would love to see more IP recipes!

Hi Sarah, I totally understand your concern! Each time I’ve made it this way the chicken has been really tender – it just falls apart. Using chicken thighs and having the right amount of moisture seems to do the trick!
We’re working on more IP recipes too! Stay tuned 🙂

Ruth says:

Would this work in the slowcooker too? (I recently bought one, and yet another device is no option… besides: I don’t mind having it on all day, but don’t have a full hour to make dinner at night)

Hi Ruth, I haven’t tried it in the slow cooker and I am unfamiliar with cooking rice that way. I am a little worried about the rice getting too mushy, but I have seen recipes where it is done on high for 3 hours, so perhaps that would work. If you do try it, just make sure to increase the broth so that you have at least a 2:1 liquid to rice ratio – maybe more. Let us know if you try it and how it works!

Beverly says:

make this last night. it was perfect! just a great comfort meal on a cold winter night. thank you!

I’m so glad you loved it! I agree – perfect for winter nights 🙂

Sharon Burton says:

I am pretty sure 1/8 cup of salt is a misprint. 1/8 teaspoon?

Hi Sharon! Definitely a misprint! Sorry about that and thanks for catching it for us! It’s an 1/8 teaspoon.

Lindsay says:

Has anyone made this with chicken breast? Hoping my chicken doesn’t come out too dry. Sounds like a great recipe?

Hi Lindsay – I haven’t tried this recipe with chicken breasts yet, so I can’t say for sure (maybe someone else can chime in?). But every time I have cooked chicken breasts in the instant pot in any recipe so far they have come out moist – so I think they should work here too. Will you let us know if you try it and how it goes? Hope you enjoy it!

cynthia says:

Did you do it? I was going to try chicken breasts tonight and wondered if any adjustments are needed.

Lindsay and Cynthia – I just made this again and tried chicken breasts. They worked great! I also found that the recipe works with less time (regardless of breast or thigh) – I used 26 minutes instead of 31. I’ll make a note and update the post. Thanks for the questions!

Jessica says:

If I wanted to make this more of a soup, I could just add more broth, right? Would that make anything else in the recipe wonky? Like the cream of chicken?

I think that is a great idea, Jessica! I haven’t tried it myself, but aside from adding more broth I might add more seasonings so it doesn’t get watered down. Maybe just add some to taste after it’s done cooking? I think the cream of chicken would just make it a creamy soup – yum! I’d love to hear how it goes.

Sarah says:

If I don’t have the condensed soup can I just omit? need more broth? how can I make this happen without going to the store 😉

Hi Sarah, good question! I actually used homemade, which requires pretty basic ingredients you probably have on hand: http://www.superhealthykids.com/how-to-make-homemade-cream-chicken-mushroom-soup/
I’m not sure how it would turn out without it – I believe it would be fine, it just would be less creamy and flavorful. If you omit it, perhaps just add a bit more seasoning and a dash more broth. Let us know how it goes!

Larry says:

Have made twice wife said the most terrible thing she has ever put in her mouth. I have to agree not fit to eat

Hi Larry, Why did you make it a second time than? We’ve had so many people love this recipe, but if the flavors aren’t you thing, you probably shouldn’t make it twice!

Larry says:

Thought I might have messed up the first time so made the second time. Followed the recipe to the letter the first time cut way back on the thyme the second time but that didn’t help . Sorry

Hi Larry – sorry this didn’t work out for you! I’ll look at the fresh thyme measurement again to make sure it’s correct – I used sprigs, but the ingredients list it as a tablespoon which might not equate perfectly. I’ll take the leaves off the sprigs next time I make it and verify the amount. Thanks for your feedback!

Susan says:

31 minutes is waaay too long. Unless, you’re cooking for people with no teeth. I even used bone-in thighs, but all the vegetables turned to mush. I opted to skip the cream of chicken (was going to stir in some cream at the end) and added a tiny bit more broth to make up for it. Concept was good, recipe was bad.

Hi Susan – sorry to hear it didn’t turn out for you! I was actually planning to experiment with a shorter cook time the next time I make it to see how it works. Each time I’ve made it my family and guests have enjoyed it, and the veggies haven’t been total mush (I don’t like that either!). Maybe it has something to do with leaving out the cream of chicken, the bone-in thighs and/or the extra broth you added? The size of my carrots and mushrooms were pretty large too, so that might impact cook time. I’ll update if I find a shorter cook time works better!

I just made this for dinner again and tried using less time – this time 26 minutes. It worked, and the veggies were a little firmer. Next time I may even dare to shave off a couple more minutes 🙂 Thanks for the feedback!

Kim says:

Have you ever doubled the recipe? If so do I double all the ingredients and leave the cooking time the same?

Hi Kim, I haven’t tried doubling it, but I don’t think it should be a problem. Just make sure you don’t pass the max fill line of your Instant Pot. Yep – just double ingredients and the cooking time will be the same – amount doesn’t affect cooking time, just how dense the ingredients are. It may take a little longer to reach pressure, but cooking time will be the same. Hope this helps!

Aimee says:

Have you ever used frozen bone in chicken thighs? Should I increase the cook time and if so would it impact the veggies and rice? Thanks! 😊

Hi Aimee – I haven’t tried bone in frozen chicken thighs before so I can’t be certain, but I my guess would be that they will work with the recipe as is. According to the Instant Pot website, they recommend 15 minutes for thighs, so I think even frozen they’ll be done in 30 because you typically only need 5 or 10 more minutes. Just make sure they’re broken up and not in a large chunk.

Pey-Jing says:

How many does this recipe serve?

Hi Pey-Jing, the recipe serves about 6 adults pretty generously.

alesha hoover says:

could you use white rice instead of brown rice? ( hubby isn’t a big fan of brown rice)

Hi Alesha – as the recipe stands, white rice wouldn’t work. White rice has a shorter cooking time and requires a different ratio of liquid to rice. You might be able to get away with it by cutting the chicken into bite-sized pieces and adjusting the time down, but this would be out of my experience so far. The Instant Pot cooking time cheat sheet (http://instantpot.com/cooking-time/rice-and-grains/) says white rice needs about 8 minutes, for reference. Let us know if you find success!

Cheryl says:

You had me until I saw cream of. How can you post this as healthy!??

Totally get that Cheryl! We used homemade “cream of chicken” and encourage readers to as well – a much healthier option! Here’s our version: http://www.superhealthykids.com/how-to-make-homemade-cream-chicken-mushroom-soup/

Kari says:

This recipe tastes great and I loved how everything just goes together in the pot. I’ve been looking for dinner recipes with brown rice and was excited to finally find one. I used frozen chicken thighs so I upped the cooking time a bit, but it worked out. And I would add more carrots, but just because I really love cooked carrots and I wanted to eat more of them. Great recipe, great pictures, thank you!

Thanks, Kari! Thanks for sharing how it worked with the frozen thighs. Glad you liked it!

Kristen says:

This looks so good!!! I’m totally putting it on my menu for the week.

Lola says:

This recipe really looked good, unfortunately, no one in my family liked it. (A rarity, especially for my teenage son.) He’s a polite kid and would never say that he didn’t like what I cook, but the tell tale sign is when he refuses seconds, or thirds. I can’t understand why because we like each ingredient on its own. I appreciate how you give detailed instructions and I look forward to trying some of your other recipes.

Hi Lola – thanks for your kind words despite it not working for your family. This recipe seems to really work for some people and really not for others – I can’t quite figure it out either! I hope some of the other recipes on the site work better for you. We just posted an Instant Pot Indian dish and a lasagna soup if either sounds interesting to you. Happy cooking!

Linda says:

Before reading the comments and finding out it wouldn’t work for white rice, I used white rice instead of brown. The rice burned on the bottom and was a bit mushy. But….it still tasted great.

Bummer! Yes, for white rice you’d need less time and less liquid I think, so that makes sense. But I’m glad the flavor worked for you!

Kimmy says:

Oops. Mine is in and not pressurizing at all bc I did the same thing. I adjusted liquid ratio and cook time and am using breasts but I have a feeling it’s going to be more burned than I’d hoped. Smells great, though. Still learning on my IP so I’ll use this as a learning experience!

It really is a learning curve! Hope it got to pressure or you figured out how to fix it so it would. Some recipes seem to take longer than others to pressurize – I think bigger recipes and high liquid volumes take up to 20 minutes, so maybe it was just taking a bit!

Krista says:

Thank you for the wonderful recipe. I didn’t have chicken, so I made it per the recipe, but with beef and used beef broth and cream of mushroom soup. Turned out fabulous!

Sounds delicious! Thanks for sharing your variation – I’ll have to try that next time!

Sylvia says:

I have been sharing this recipe, so I thought I should come here and let you know how much I like it. I did the shorter cooking time, and think that I will try to cut it back by a few more minutes. It had some of my favorite things – carrots and mushrooms. I did think it was a little bland, so I just added a bit more Worcestershire sauce, and that did the trick. And – it freezes and reheats very well. (I cook just for myself.)

Thank you so much for your kind feedback Sylvia! So glad you’ve loved it and made it your own.

Rayna says:

I really want to make this tonight, but I’m a little put off by the fact that one of the ingredients in this “easy” recipe is, in fact, an entire dish that needs to be prepared first! Glad I read through the comments also, about not using white rice and being careful with the cooking time. With regards to the soup, I would definitely use a condensed store bought version. Can you tell me if I need to adjust the recipe using condensed soup as opposed to your recipe for the soup? Thank you for taking the time to share your instant pot experiences with us!

Rayna says:

I just now read over the ingredients again and answered my own question!

No problem – store bought should work just fine. Hope you enjoy!

Katrina, this looks delicious! I can’t wait to try it. Do you think this would work on the stovetop or in the slow cooker? Yumm, yumm, yumm! Pinned for later reference x
https://missfoodfairy.com/2017/05/26/one-pot-spanish-rice-with-beef

I haven’t tried it in the slow cooker or on the stove top, but I imagine it’s possible. If you find a way, let us know 🙂

Melisa says:

Hello! This recipes sounds awesome! I am wondering though, there is just the 2 of us, and my husband does not like eating leftovers. Would this be a recipe that I could easily do for just 2 servings? Thank You!

Hi Melisa! You could cut it in half, but less than that may not work since the Instant Pot needs at least one cup of liquid to work (and the full recipe calls for 2.5 cups of broth). That would make much less — maybe just one or two servings of leftovers for you 😉

Lisa says:

Hi Katrina I just made this recipe for me and my husband tonight and it turned out just great! We love it so much we’re going to dehydrate it and take it with us camping. I really appreciated your helpful directions on how to use the pressure cooker. I look forward to more from you. Thanks again for a great recipe !

So glad you liked it! Dehydrating it for the trail sounds like a great idea 🙂

Kerri Edwards says:

How do you go about dehydrating your meals for the trail? That sounds interesting. Do you need a special dehydrator or would a fruit round dehydrator work?

Jamie says:

We tried this as our first instant pot meal, and it was amazing! I dont like mushrooms so we omitted those, but we did add celery. We also did the chicken breast suggestion. It came out perfect. Next time we are thinking of adding peppers and corn to make a Mexican version.

So glad you enjoyed it. I love the Mexican version idea!! Have fun with the Instant Pot!

Amber says:

This recipe was a hit in my house. My 18 month old devoured it. My 29 year old boyfriend devoured it. Thank you for the explicit directions as this was only my second time using the Instant Pot. We will definitely return to this recipe.

Jessica says:

Love this recipe! I’ve made it several times now! Today I only did 22 minutes manual pressure and I added peas. I also let my carrots, onions and mushrooms sauté for a pretty long time (while I made the mushroom “soup”) so they were caramelized and amazing smelling. Thanks!

Misty says:

My 1st insta-fail. Lol. I don’t think it ever came to pressure. It counted down and I let it NR for about 10 mins but no steam released. I tried to add more time but the same thing happened. Only thing I can think of is that I stirred the soup in with the rice. The flavor was good but my carrots were still a little on the firm side.

Tara says:

Have you had any other failures since? I just wonder cuz I’ve only had mine one month, but after 2 weeks, my silicon seal came out during washing and the pin fell out (that shows when it is pressurized), and after that things still kinda worked, but took longer. I returned it to the store and a day later when I was sweeping found the pin and the silicone bit on the floor!!! LOL! Anyway, I bought a different brand the second time which I like better anyway, so it was kind of a blessing in disguise. But it really messed up my cooking for a few days and left me quite confused. It would never seem to come to pressure yet it would count down and still cook! Just didn’t cook as fast and when I went to release, like you, almost nothing to release. FYI, my first one was the Power Pressure XL and the newer one I like more is the Instant Pot!

Amy says:

What brand of brown rice? Was it minute rice?

Heather Heme says:

I am going to try this tonight. I have just one question. 787 calories per serving seems very high.

Juli says:

That’s what I was going to comment about. That seems like such a high amount of calories for a chicken and brown rice meal.

Jackie says:

Hi Juli and Heather, you are absolutely right! 🙂 I have changed this to 8 servings so the cals have drastically changed. Enjoy!

Jennifer R. says:

Thanks for the awesome recipe! I made your homemade cream of mushroom soup, except I made it with unsweetened cashew milk and it worked great! Also I made this recipe and used frozen chicken breasts and it worked perfectly! The chicken was perfectly done and the brown rice was just cooked. They weren’t huge chicken breasts, so that’s probably why the cooking times worked. I cooked it for 27 minutes and did a 10 minute natural release. Thanks for a great recipe!

Jill says:

Do you have a recommendation for making his without the cream of chicken soup?

Liz E. says:

I made this for dinner tonight. It tasted delicious, but I had a couple of issues. I must say I am new to the instapot – this is my 3rd recipe – so I have not figured out all the tricks. I am also single, so I often half recipes so I don’t have to eat them for weeks. I cut this recipe in half exactly and used chicken breasts (so I used two of them). I cut the cooking time down to 24 minutes, but the rice and veggies were mush. It tasted good, but the texture wasn’t great. It also stuck on one side and burned. Generally when I half a recipe, the cooking time is the same. Is the instapot different? Do you have to reduce cooking time if you have a smaller volume of food? Does that make sense? Usually rice takes the same amount of time no matter how much of it you cook, so I didn’t think to adjust the cooking time. Thanks for your help!

Liz E. says:

So after reading all of the other comments…and checking my pantry, I figured out the problem. My rice is white not brown!! I thought it was brown rice but it wasn’t. My carrots were pretty big – I was actually worried they might not cook through. I think the extra liquid must have messed with the veggies. The chicken was perfect. I will definitely try it again and make sure to use BROWN rice.

Maggie says:

I found this by searching for what I had on hand–which included frozen chicken thighs. I didn’t have mushrooms, so I left them out, and I used fresh rosemary instead of thyme. What a delicious pot of comfort food! The chicken and rice were both cooked perfectly at 28 minutes. The carrots were a bit mushy, but that was perfect for my one year old.

Russ says:

When you say 2 Cups of Rice is it the Instant Po

Russ says:

Do you use the instant pot measure cup?

Linda says:

This is delicious!

Patti T. says:

I made this for hubby and I for dinner today and we absolutely loved it! I am loving my Instant Pot also. This meal was simple and delicious. I am so glad that I found this recipe. We love brown rice, I did use boneless pork chops trimmed of fat because it was what I had available. It worked perfectly.

rebecca says:

has anyone tried this using white rice? i’m a broke college student and all I have is white rice.

Kathleen says:

can I just cut this recipe in half if using the mini instant pot?

Tara says:

This was wonderful! Simple and satisfying. My kids even dug in. i’m surprised by those with negative experiences and wonder if their pressure cookers just somehow obliterated it. I did mine on 26 minutes, and though the rice was softer and stickier than we normally like, it was still very tasty and the carrots were just fine. Next time I may try 20 minutes and see how it turns out! Also I would like to experiment with white rice, but likely use 10 minutes. I saw a similar recipe (using chicken and white rice) and the cook time is 10 minutes. Thank you for a great and simple recipe! I bought cheap cheap bone-in chicken thighs and just skinned and de-boned them. Added extra time, but worth it for the cheap price!

Kelsey says:

I’m just getting started with my instant pot. I really appreciate all of your details! Can’t wait to try this.

Malaney says:

Thank you for sharing this simple, yet wholesome meal. This meal was close to perfect the very first time I tried it and it will soon become a staple in my household. The only slight tweak that I will make is to marinate the chicken so that it holds a litle more flavor. But otherwise, this is a keeper. Thank you!

Cynthia says:

This was great. I was careful with my dried time due to another comment. I’d say I used 1/2 tsp dried. I tried to keep my carrots and chicken out of the liquid to prevent over cooking, next time I might put the carrots in foil to slow them down a but as they were on the mushy side. I cooked 23 minutes. I also waited to stir in soup until it was done. Will make it again!

Emily says:

I have a slow cooker, was wondering if I could do the rice separate on the stove top, and if so how would I need to adjust the recipe? Thank you for any advice you can give. 🙂

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