Description
This Crock Pot Chicken and Rice recipe is a delicious and comforting one-pot meal perfect for busy weeknights or cozy weekends. It’s packed with tender chicken, creamy rice, and nutritious vegetables, making it a well-balanced and satisfying dish. With minimal prep and easy instructions, you can set it and forget it—letting the Crock Pot do all the work while you carry on with your day. Ideal for families, meal prep, or anyone looking for a warm, hearty meal without the fuss.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts or thighs (about 1.5 pounds)
- 2 cups long-grain white rice, rinsed
- 4 cups low-sodium chicken broth
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas, thawed
- 2 tablespoons butter (optional, for creaminess)
- 1 cup shredded cheddar cheese (optional, for a cheesy finish)
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Optional Garnish
- Fresh parsley, chopped
- Lemon wedges (for a fresh twist)
Instructions
- Prepare the Ingredients:
- Begin by rinsing the rice thoroughly under cold water until the water runs clear. This step helps to remove excess starch, which keeps the rice from clumping together.
- Dice the onion, carrots, and celery, and set them aside. If using frozen peas, let them thaw while prepping the other ingredients.
- Layer Ingredients in the Crock Pot:
- Start by placing the chicken breasts or thighs at the bottom of the Crock Pot. This ensures that they stay moist throughout the cooking process.
- Add the diced onions, carrots, and celery on top of the chicken.
- Pour in the rinsed rice, spreading it evenly over the vegetables and chicken.
- Next, add the chicken broth, making sure that the rice is fully submerged in the liquid.
- Season and Start Cooking:
- Sprinkle garlic powder, paprika, dried thyme, salt, and pepper evenly over the ingredients in the Crock Pot.
- Place the lid on the Crock Pot and set it to cook on low for 6-7 hours or high for 3-4 hours. Cooking on low ensures a more tender and flavorful result, allowing the spices to infuse properly.
- Shred the Chicken and Combine:
- Once the cooking time is up, remove the chicken and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the Crock Pot.
- Stir everything together so that the chicken, rice, and vegetables are evenly distributed. At this point, add the butter if you prefer a creamier texture and stir until melted.
- Cheesy Finish (Optional):
- If you’re opting for a cheesy version, sprinkle 1 cup of shredded cheddar cheese over the rice. Replace the lid and allow it to sit for about 5-10 minutes, or until the cheese melts completely.
- Serve and Enjoy:
- Spoon the Crock Pot Chicken and Rice onto plates or into bowls. Garnish with chopped parsley for a pop of color and freshness, and serve with lemon wedges if desired.
Notes
- Choosing Chicken Cuts: Chicken thighs are ideal for this dish as they stay tender and juicy, even after slow cooking. However, chicken breasts work well if you prefer a leaner option.
- Rice Type: It’s important to use long-grain white rice for the best results. Short-grain rice can become too mushy, and brown rice may need longer to cook.
- Vegetable Options: Feel free to add extra vegetables like broccoli, bell peppers, or mushrooms to increase the nutritional content and flavor variety of this dish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish can also be frozen for up to 3 months. Reheat with a splash of chicken broth to prevent the rice from drying out.
- Adjusting Consistency: If the dish feels too dry, add a little more broth and stir well. If it’s too wet, let it cook uncovered for an additional 20-30 minutes to evaporate the excess liquid.
- Spicy Variation: To add some heat, sprinkle in red pepper flakes or cayenne pepper along with the other seasonings.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: American Comfort Food
Nutrition
- Calories: 430 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 87mg