Ingredients
1½cupschicken broth,low sodium
2carrots,large, peeled and finely diced
½onion,finely diced
½cupred peppers,roasted, chopped
1tspItalian seasoning
1tspgarlic,minced
½tspsalt
¼tsppepper
2chicken breasts,boneless skinless
1cuppeas,frozen
2cupsinstant brown rice
⅓cupmilk
2cupsmozzarella cheese,shredded
Preparation
In a 4-quart crockpot, stir together the broth, carrots, onion, red peppers, Italian seasoning, garlic, salt, and pepper.
Add chicken breasts, and cover and cook on High for 2 hours or Low for 4 hours.
When chicken is cooked, remove and place on a cutting board.
Stir in the peas and rice to the crockpot, cover and cook on high for 15 minutes.
When chicken is cool enough to handle, slice thinly.
After 15 minutes, stir the chicken, milk, and cheese into the crockpot. Cover and cook on High for 15 more minutes, until cheese is melted and rice is tender.
Serve immediately.
