Crockpot Chicken and Rice Recipe
This Crockpot Chicken and Rice recipe is the answer to “What’s for dinner?” when you’re too tired to function. Juicy chicken, perfectly cooked rice, and rich flavors come together with almost zero effort. No need to babysit a pot—just dump everything in and let the slow cooker do its thing. Whether you want a cozy weeknight meal, a meal-prep hero, or something to impress your family, this dish delivers. Comfort food doesn’t get easier than this. Just scoop it onto a plate, grab a fork, and enjoy the magic of minimal effort cooking.
Crockpot Chicken and Rice Recipe
A one-pot, creamy, flavorful chicken and rice dish that cooks itself while you do literally anything else.
Ingredients
For the Chicken and Rice:
- 2 lbs 900g boneless, skinless chicken breasts or thighs
- 1 ½ cups uncooked long-grain rice white or brown
- 2 cups chicken broth
- 1 cup heavy cream or milk for a lighter version
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup frozen peas or mixed vegetables
- ½ cup shredded cheddar cheese optional but highly recommended
For Garnish:
- Fresh parsley chopped
- Extra cheese because why not?
Instructions
Step 1: Prep the Chicken & Rice
- Rinse the rice under cold water to remove excess starch.
- Place the chicken in the Crockpot.
- Sprinkle salt, pepper, garlic powder, onion powder, paprika, and thyme over the chicken.
Step 2: Add the Liquid Ingredients
- Pour in the chicken broth and heavy cream.
- Add diced onions and minced garlic on top.
- Stir everything slightly, ensuring the liquid covers the rice.
Step 3: Slow Cook to Perfection
- Cover and cook on LOW for 4 hours or HIGH for 2 hours.
- Check the rice—if it’s too dry, add an extra splash of broth.
- Once done, shred the chicken with forks or leave it whole.
Step 4: Add the Final Touches
- Stir in the frozen peas (or mixed veggies).
- Sprinkle cheddar cheese on top, then cover for 5 minutes to melt.
- Garnish with parsley and extra cheese.
Step 5: Serve & Enjoy
- Scoop onto plates and watch everyone devour it.
- Pair with a side salad or eat it straight from the Crockpot—we won’t judge.
Notes
Nutritional Information (Per Serving)
- Calories: ~480
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
Vitamins & Minerals (Per Serving)
- Vitamin B12: 25%
- Calcium: 20%
- Iron: 15%
- Vitamin A: 18%
- Magnesium: 12%
Pro Tips for the Best Chicken and Rice
- Use chicken thighs for extra tenderness.
- Add a splash of lemon juice at the end for freshness.
- Swap the cream for Greek yogurt to lighten it up.
- For extra texture, top with crispy fried onions before serving.
- Double the batch and freeze leftovers for easy meals.
