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
Scale
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
