Description
This comforting and easy Crockpot Chicken and Rice recipe combines tender chicken, creamy rice, and savory flavors for a satisfying one-pot meal. Perfect for busy weeknights, the slow cooker does all the work, resulting in a cheesy, hearty dish that the whole family will love.
Ingredients
Scale
Proteins
- 1 ½ pounds boneless, skinless chicken breasts or thighs
Rice & Grains
- 1 cup long-grain white rice (uncooked)
Liquids & Broth
- 2 ½ cups low-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
Vegetables & Aromatics
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup frozen peas and carrots (optional)
- Chopped parsley for garnish (optional)
Cheese & Dairy
- 1 cup shredded cheddar cheese
Spices & Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Prepare the base mixture: In the crockpot, whisk together the chicken broth, cream of chicken soup, minced garlic, salt, black pepper, and paprika until well combined. Then stir in the uncooked long-grain white rice and the diced onion to distribute the ingredients evenly.
- Add the chicken: Nestle the boneless, skinless chicken breasts or thighs on top of the rice mixture. Make sure the chicken pieces are somewhat submerged but not completely covered to ensure even cooking.
- Cook slowly: Cover the crockpot with the lid and cook on low heat for 4 to 5 hours. The rice should be tender, and the chicken should reach an internal temperature of 165°F, ensuring it is fully cooked through.
- Shred and combine: Remove the chicken from the crockpot and shred or chop it into bite-sized pieces. Return the shredded chicken to the crockpot and stir in the shredded cheddar cheese along with the optional frozen peas and carrots for added color and nutrition.
- Heat through and finish: Cover the crockpot again and cook for an additional 10 to 15 minutes, just until the cheese melts and the peas and carrots are heated through. Optionally, garnish with chopped parsley before serving to add freshness and visual appeal.
Notes
- Use long-grain white rice for the best texture; avoid instant or brown rice as they require different cooking times.
- For a creamier dish, stir in a splash of milk or add extra shredded cheese at the end of cooking.
- Feel free to swap chicken breasts with thighs depending on your preference for juiciness.
- Frozen peas and carrots can be omitted if preferred or replaced with other frozen vegetables like corn or green beans.
- Make sure not to lift the lid too often during cooking to maintain heat and moisture.
