Crockpot Chicken and Rice

A creamy and flavorful one-pot meal that transforms simple ingredients into a comforting dish using a slow cooker.

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 385

Main Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs
2 cups long-grain white rice (rinsed) Rinsing the rice removes excess starch.
4 cups low-sodium chicken broth
1 small onion, finely diced
3 cloves garlic, minced
1 cup frozen peas and carrots
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt (plus more to taste)
1/2 teaspoon black pepper
1 cup shredded cheddar cheese (optional) Optional ingredient for extra creaminess.
Fresh parsley for garnish

Prep and Season

Dice the onion and mince the garlic. Pat the chicken dry with paper towels. In a small bowl, mix the thyme, paprika, salt, and pepper, then rub the spice blend over both sides of the chicken.
Optionally, sear the chicken in a skillet for 2 minutes per side for added flavor.

Layering the Crockpot

Place the diced onions and minced garlic at the bottom of the slow cooker.
Lay the seasoned chicken pieces on top of the onions and pour the chicken broth over the chicken.
Add the frozen peas and carrots around the sides of the chicken.

Slow Cooking

Cover and cook on LOW for 3 to 4 hours, or until the chicken reaches an internal temperature of 165°F.

Incorporating the Rice

Remove the chicken, shred or chop it, and return it to the pot.
Stir in the rinsed white rice, making sure it's submerged in the liquid. Cover and continue cooking on HIGH for another 30 to 45 minutes.

Finishing Touches

Once the rice is cooked, sprinkle with cheese if using, cover for 5 minutes until melted, then fluff with a fork.
Garnish with fresh parsley and serve immediately.

For best results, always rinse rice to remove excess starch. Avoid opening the lid frequently during cooking to maintain steam.