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chicken and rice with zucchini on a low bowl with silverware in the background
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4.72 from 7 votes

Crockpot Chicken and Rice with Tomatoes and Zucchini

Crockpot Chicken and Rice with tomatoes and zucchini is an easy weeknight meal with lots of vegetables and protein.
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Instant Pot
Cuisine: American
Servings: 6 servings
Calories: 96kcal
Author: Sarah Baumeister

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can tomato sauce
  • 3 medium sized green zucchinis
  • 1 medium onion
  • 3 garlic cloves
  • 2 cups chicken broth
  • 1 ½ cups white rice
  • ½ cup parmesan cheese
  • salt and pepper to taste

Instructions

  • Place raw chicken breasts in the bottom of the slow cooker.
  • Slice vegetables and place over top of the chicken. Add in the dry rice.
  • Over top, pour in the canned tomato sauce and canned diced tomatoes, along with the chicken stock.
  • Add salt and pepper. Gently stir to make sure everything is well-distributed.
  • Set crockpot to cook on low for 4-5 hours or high for 3 hours.
  • Remove cooked chicken to a side plate or cutting board and slice or shred into bite-sized pieces. Place chicken back into the crockpot, along with parmesan cheese and stir to combine.
  • Serve with an extra shake of parmesan cheese on top.

Nutrition

Serving: 1g | Calories: 96kcal | Carbohydrates: 13g | Protein: 9g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 368mg | Fiber: 2g | Sugar: 3g