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Crockpot Chicken and Rice Recipe

Discover the easiest way to make a comforting and hearty Crockpot Chicken and Rice dish. Perfect for busy weeknights, this one-pot meal is creamy, flavorful, and satisfying.
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Equipment

  • Crockpot or slow cooker
  • Cutting board and knife
  • Measuring cups and spoons
  • Mixing spoon

Ingredients
  

  • 2 lbs 900 g boneless, skinless chicken breasts or thighs
  • 1 ½ cups long-grain white rice uncooked
  • 3 cups chicken broth
  • 1 cup heavy cream or milk
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup frozen peas and carrots optional
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme or Italian seasoning
  • ½ cup grated Parmesan cheese optional
  • Fresh parsley for garnish

Instructions
 

  • Prepare the Ingredients:
  • Rinse the rice under cold water until the water runs clear.
  • Assemble in the Crockpot:
  • Place the chicken in the bottom of the slow cooker.
  • Add the rice, onion, garlic, peas, and carrots on top of the chicken.
  • Pour in the chicken broth, heavy cream, salt, pepper, and thyme. Stir gently to combine, ensuring the rice is submerged.
  • Cook:
  • Cover and cook on low for 4-5 hours or high for 2-3 hours. Check occasionally to ensure the rice doesn’t overcook.
  • Shred the Chicken:
  • Once the chicken is cooked through, remove it from the Crockpot and shred it with two forks. Return the shredded chicken to the slow cooker and mix it into the rice.
  • Add Cheese (Optional):
  • Stir in Parmesan cheese for extra creaminess and flavor.
  • Serve:
  • Scoop the chicken and rice onto plates or into bowls. Garnish with fresh parsley.