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Easy Crockpot Chicken and Rice

Easy Crockpot Chicken and Rice Recipe - featured image
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A forgiving, family-friendly slow cooker meal with tender chicken, perfectly cooked rice, and a creamy savory sauce. Prep takes just 10 minutes, and the crockpot does the rest.

Ingredients

Scale
  • 1.5 pounds (680 g) boneless, skinless chicken breasts or thighs
  • 1 cup (200 g) long-grain white rice (basmati or jasmine), uncooked
  • 2 cups (480 ml) low-sodium chicken broth
  • 1 can (10.5 oz / 298 g) cream of chicken soup
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 1 cup (150 g) frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley (optional)
  • Salt and black pepper to taste (start with 1 tsp salt, 1/2 tsp pepper)
  • 2 tablespoons (28 g) butter (optional)
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Prep the vegetables: dice the onion and carrots into small, even pieces; mince the garlic.
  2. Pat the chicken dry with paper towels. Season both sides with salt, pepper, and a pinch of thyme.
  3. Place the diced onion, carrots, and minced garlic in the bottom of a 6-quart slow cooker. Place the seasoned chicken on top.
  4. In a medium bowl, whisk together the chicken broth and cream of chicken soup until smooth. Pour over the chicken and vegetables. Do not stir.
  5. Cover and cook on low for 3 hours. Do not open the lid during this time.
  6. After 3 hours, carefully remove the lid. The chicken should be cooked through and tender. Remove the chicken to a cutting board and shred with two forks.
  7. Add the uncooked rice to the liquid in the slow cooker and stir well. Return the shredded chicken to the pot. Cover and cook on low for another 1.5 to 2 hours, until the rice is tender and has absorbed most of the liquid. Check at 1.5 hours.
  8. Stir in the frozen peas and butter (if using). Let warm through for about 5 minutes. Taste and adjust seasoning with more salt and pepper if needed.
  9. Let the dish rest for 5-10 minutes before serving. Garnish with fresh parsley or chives if desired.

Notes

Add the rice partway through cooking to avoid mushy texture. Use long-grain white rice (basmati or jasmine) for best results. Do not use frozen chicken directly in the slow cooker. For dairy-free, use a dairy-free cream soup alternative and skip the butter. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: crockpot chicken and rice, slow cooker chicken and rice, easy chicken and rice, creamy chicken and rice, weeknight dinner, family meal

Find it online: https://lumalunch.com/easy-crockpot-chicken-and-rice-recipe/