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