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Add all ingredients to the crockpot.
Cover and Cook on LOW 3-1/2 to 5 hours, until the rice is nearly tender and has absorbed most of the liquid and the chicken is done. A thermometer should read at least 165F and there should be no pink.
Dish up and sprinkle with fresh chopped parsley.
THIS RECIPE CAN BE CUSTOMIZED
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
52% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
This recipe has the following nutrient totals:
Protein 42.5 g
Carbohydrates 18.4 g
Iron 0.04 mg
Fiber 0.78 g
Calcium 7.36 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.