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Slow Cooker Chicken and Rice Casserole
Ingredients
  • 4 (1.5 pounds) boneless, skinless chicken thighs or breasts, cut into chunks of about 1-inch
  • 1 tablespoon extra-virgin olive oil
  • 2 cups chicken broth, fat-free
  • 2 carrots, peeled and thinly sliced or diced
  • 1 teaspoon kosher or sea salt, more or less to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 2 cloves garlic
  • ¼ teaspoon crushed red pepper
  • 1 ½ cups cooked brown rice or quinoa
  • 1 cup (thawed) peas
  • ½ cup grated parmesan cheese
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