If you’re looking for a cozy, hearty dish that practically cooks itself, this Crockpot Chicken and Rice Recipe is pure comfort in a bowl. Succulent chicken, fluffy rice, and tender veggies all meld together in a creamy sauce, making every spoonful both wholesome and incredibly satisfying. The best part? The slow cooker does most of the work, giving you more quality time and fewer dishes. Whether it’s a busy weeknight or a relaxing Sunday, this is a crowd-pleasing meal you’ll want on repeat.
Ingredients You’ll Need
Just a handful of simple ingredients can make magic in a crockpot! Each item in this lineup plays a key role—adding flavor, texture, and gorgeous color to your Crockpot Chicken and Rice Recipe. Here’s what you’ll need and why each is worth every bite:
- Chicken breasts: Lean and tender, boneless skinless chicken breasts become juicy and shred beautifully after simmering in the slow cooker.
- Long-grain white rice: Choose rinsed white rice for its delicate texture and ability to soak up the savory broth without turning mushy.
- Low-sodium chicken broth: Keeps everything moist and flavorful without making the dish overly salty—perfect for layering in more savory depth.
- Milk: This splash of creaminess helps create a richer sauce that hugs every grain of rice.
- Onion: A diced onion brings natural sweetness and a complexity that rounds out each bite.
- Garlic: Freshly minced garlic offers a punch of aromatic savoriness that ties all the flavors together.
- Carrots: They add a gentle sweetness and pops of cheerful orange color—plus extra nutrition!
- Celery: Diced celery gives a subtle crunch and helps build a classic, homey flavor profile.
- Salt: Essential for amplifying every ingredient without overpowering.
- Black pepper: Just enough bite to enhance the savory character of the dish.
- Dried thyme: This herb brings a touch of earthiness and warmth, making the meal extra inviting.
- Dried parsley: Adds a gentle, grassy note and some lovely green flecks for color.
- Paprika: A pinch delivers gentle smokiness and stunning warmth in both taste and hue.
- Frozen peas: Easy and vibrant, they bring a fresh pop of green and sweet flavor right at the end.
- Shredded cheddar cheese (optional): Melts in for extra creaminess and a cheesy finish—totally optional, but highly recommended!
How to Make Crockpot Chicken and Rice Recipe
Step 1: Prepare the Crockpot
Start by spraying the inside of your 6-quart crockpot with nonstick cooking spray. This quick step guarantees easy cleanup and prevents the rice or cheese from sticking to the bottom, so all that creamy goodness ends up on your plate, not fused to your crockpot.
Step 2: Layer in the Ingredients
Place your chicken breasts at the bottom of the slow cooker. Then add in the rinsed rice, followed by the chicken broth, milk, onion, garlic, carrots, celery, salt, pepper, thyme, parsley, and paprika. Give everything a gentle stir—just enough to mix, making sure the rice is nestled beneath the liquid so it cooks up perfectly.
Step 3: Slow Cook to Perfection
Secure the lid, set your crockpot to low, and let it work its magic for 4 to 5 hours. The chicken will become irresistibly tender, and the rice will soak in all that savory, comforting flavor. Be careful not to overcook, so your rice stays fluffy instead of mushy.
Step 4: Shred the Chicken
When the chicken is fully cooked and the rice is tender, lift the chicken breasts out and shred them with two forks. This step lets you distribute the chicken evenly throughout the dish for a bite of protein in every spoonful.
Step 5: Finish with Peas and Cheese
Return the shredded chicken to the crockpot, then stir in the frozen peas and shredded cheddar cheese if you’re using it. Cover the crockpot for another five minutes—just long enough for the peas to warm through and the cheese to melt into an ultra-creamy finish. That final pop of color and flavor makes all the difference!
How to Serve Crockpot Chicken and Rice Recipe
Garnishes
Dress up each bowl with a sprinkle of fresh herbs like parsley or chives for color and a fresh, vibrant note. If you love a little extra zip, a twist of black pepper or an extra handful of cheddar over the top can make this Crockpot Chicken and Rice Recipe truly pop.
Side Dishes
Pair this dish with a crisp green salad or buttery dinner rolls to round out the meal and soak up every bit of that luscious sauce. Steamed broccoli or roasted asparagus make bright, healthy companions on the side, too.
Creative Ways to Present
For a family-style feast, serve the Crockpot Chicken and Rice Recipe straight from the slow cooker so everyone can scoop their own. Or, for a fun spin, spoon it into individual ramekins, top with a little extra cheese, and pop them under the broiler until bubbly and golden—mini casseroles, anyone?
Make Ahead and Storage
Storing Leftovers
Leftovers of your Crockpot Chicken and Rice Recipe store beautifully in airtight containers in the refrigerator for up to 3 days. It actually tastes even richer the next day as all those flavors settle in together!
Freezing
If you want to save some for later, let the dish cool completely, then transfer portions to freezer-safe bags or containers. It will keep well in the freezer for up to 2 months. For best texture, thaw overnight in the fridge before reheating.
Reheating
Reheat single servings in the microwave or gently warm larger quantities on the stovetop with a splash of broth or milk to help bring back the creamy texture. Stir occasionally to ensure everything heats evenly and stays luscious.
Crockpot Chicken and Rice Recipe FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice is a tasty, hearty swap but needs a little extra time in the slow cooker—plan on 6 to 7 hours on low. Just keep in mind the texture will be a bit chewier, and you may need a touch more broth.
Is it okay to use chicken thighs instead of breasts?
Yes! Chicken thighs work great in this Crockpot Chicken and Rice Recipe. They’ll add even more richness and tenderness to each bite. Simply use the same amount by weight and follow the same cooking method.
How can I prevent the rice from getting mushy?
The key is not to overcook. Check the dish at the 4-hour mark and use long-grain rice, which has a better chance of staying fluffy. Make sure the rice is fully submerged in liquid but not overwhelmed by extra added broth or water.
What other vegetables can I add?
This recipe loves additions! Try adding mushrooms, diced bell peppers, or even a handful of chopped spinach at the end for variety, both in nutrition and color.
Can I make this Crockpot Chicken and Rice Recipe dairy-free?
Of course! Substitute the milk with your favorite unsweetened non-dairy milk, such as almond or oat, and simply omit the cheese. It’ll still be wonderfully creamy thanks to the tender rice and slow-cooked vegetables.
Final Thoughts
If you’re seeking an easy, soul-warming dinner with big family appeal, you can’t go wrong with this Crockpot Chicken and Rice Recipe. It’s simple, versatile, and delicious enough to have everyone reaching for seconds. Give it a try the next time you need a meal that delivers maximum flavor with minimum effort—you’ll be adding it to your favorites list in no time!
Print
Crockpot Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Crockpot Chicken and Rice recipe is a comforting and easy-to-make dish that is perfect for a delicious family dinner. Tender chicken, fluffy rice, and a flavorful blend of vegetables cooked to perfection in a slow cooker.
Ingredients
Ingredients:
- 1 1/2 pounds boneless skinless chicken breasts
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 1 cup milk
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1 cup frozen peas
- 1 cup shredded cheddar cheese, optional
Instructions
- Spray the crockpot: Spray the inside of a 6-quart crockpot with nonstick cooking spray.
- Add ingredients: Place chicken breasts in the bottom of the crockpot. Add rice, chicken broth, milk, onion, garlic, carrots, celery, salt, pepper, thyme, parsley, and paprika. Stir gently to combine.
- Cook: Cover and cook on low for 4 to 5 hours until chicken is cooked through and rice is tender.
- Shred chicken: Remove chicken, shred it with two forks, and return it to the crockpot.
- Add peas and cheese: Stir in peas and cheddar cheese if using. Cover and cook for an additional 5 minutes until peas are heated through and cheese melts.
- Serve: Serve warm and enjoy!
Notes
- Do not overcook to prevent mushy rice.
- For extra creaminess, substitute 1/2 cup of milk with heavy cream.
- Brown rice can be used, but adjust cooking time to 6–7 hours on low.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
