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Creamy crockpot chicken and rice served hot

Crockpot Chicken and Rice


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  • Author: Camila Bennett
  • Total Time: 4–6 hours 10 minutes
  • Yield: 4 servings

Description

A comforting and versatile crockpot chicken and rice recipe that’s creamy, filling, and perfect for weeknights, meal planning, or family dinners.


Ingredients

  • 2 lbs chicken breasts or thighs
  • 1 ½ cups long-grain rice (white or brown)
  • 4 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups mixed vegetables (peas, carrots, corn) – optional
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 1 cup shredded cheddar cheese or ½ cup cream (optional, for creamy version)
  • Fresh parsley for garnish


Instructions

  1. Place chicken in the bottom of the crockpot.
  2. Add rice, broth, onion, garlic, vegetables, and seasonings.
  3. Cover and cook on low for 4–6 hours or high for 2–3 hours, until chicken is tender and rice is cooked.
  4. Shred the chicken, stir into rice, and add cheese or cream if desired.
  5. Garnish with parsley and serve warm.

Notes

  • Swap rice for cauliflower rice for a carb-free crockpot meal.
  • Use boneless thighs for extra flavor and tenderness.
  • Store leftovers in the fridge for up to 3 days or freeze for meal prep.
  • Prep Time: 10 minutes
  • Cook Time: 4–6 hours
  • Category: Dinner, Slow Cooker
  • Method: Crockpot / Slow Cooker
  • Cuisine: American