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Crock Pot Chicken and Rice

A cozy, one-pot family meal that combines tender chicken, rice, and vegetables, simmered to perfection in a slow cooker.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless skinless chicken breasts (or 6 thighs) Thighs stay juicier if you prefer.
  • 1.5 cups long-grain white rice, rinsed Or use brown rice with longer cooking time.
  • 3 cups low-sodium chicken broth Richer flavor than water.
  • 1 small onion, finely chopped Swap with shallot for a milder flavor.
  • 2 cloves garlic, minced Feel free to add an extra clove for punch.
  • 1 cup frozen peas and carrots Add 1/2 cup chopped bell pepper or spinach for color.
  • 1 teaspoon dried thyme Or 1 tablespoon fresh, chopped; swap with rosemary for a stronger flavor.
  • 0.5 teaspoon paprika Optional, for warmth and color.
  • 1 teaspoon salt Adjust to taste.
  • 0.5 teaspoon black pepper Adjust to taste.
  • 2 tablespoons butter or olive oil Butter will lend a nutty, cozy aroma.
  • 0.5 cup grated Parmesan or shredded cheddar Optional, for an indulgent finish.

Method
 

Preparation
  1. Lightly spray the crock pot with nonstick spray or rub with a little butter to prevent sticking.
  2. Place the chicken breasts in the bottom of the slow cooker. Season each piece with half the salt, pepper, thyme, and paprika.
  3. Scatter chopped onion and garlic over the chicken. Add the rinsed rice evenly over the top — do not stir.
  4. Pour the chicken broth gently over the rice and around the chicken so everything is evenly moistened.
  5. Add the frozen peas and carrots on top; they will thaw into bright specks of color.
Cooking
  1. Cover and cook on high for 3 to 4 hours, or on low for 6 to 7 hours.
  2. When done, remove the chicken and shred with two forks right in the pot or on a board, then return the shredded chicken to the rice.
  3. Stir in butter and cheese if using — the cheese will melt into silky ribbons.
  4. Taste and adjust salt and pepper. Serve warm.

Notes

For a creamier version, stir in 1/2 cup cream cheese or sour cream at the end. Leftovers can be stored in an airtight container in the fridge for up to 3 days.