Crockpot Chicken and Rice

Ingredients

• 4 boneless skinless chicken breasts
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 tsp garlic powder
• 1 tsp dried thyme
• 0.5 cup frozen peas

Instructions

1. In a 6-quart slow cooker, layer 2 cups diced root vegetables (1 onion, 2 carrots, and 2 celery stalks) at the bottom.
2. Season 4 boneless skinless chicken breasts with 1 tsp salt, and 0.5 tsp black pepper, then place them on top of the vegetables.
3. Sprinkle 1 tsp garlic powder and 1 tsp dried thyme over the chicken breasts, then add 1 cup of long-grain white rice on top.
4. Pour 2 cups of chicken broth over everything, ensuring the rice is covered by the liquid.
5. Cover the slow cooker and cook on HIGH for 4-6 hours without lifting the lid.
6. In the last 30 minutes, add 0.5 cup frozen peas to the slow cooker, and stir gently to combine before serving.