Chicken And Rice Crockpot
If you’re looking for a comforting and easy meal, this chicken and rice crockpot dish is for you! With minimal prep time and the rich flavors that develop during slow cooking, it’s a perfect dinner solution. Just toss in your ingredients, set the timer, and let the crockpot do the work. This recipe is not only delicious but also versatile, making it a staple for any kitchen.
Ingredients
– 4 chicken breasts, boneless and skinless
– 2 cups of chicken broth
– 1 cup of long-grain rice
– 1 cup of mixed vegetables (carrots, peas, corn)
– 1 onion, diced
– 2 garlic cloves, minced
– 1 teaspoon paprika
– 1 teaspoon thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time in the crockpot is 4-6 hours on low or 2-3 hours on high.
Nutritional Value
Per serving (1 cup): 350 calories, 25g protein, 40g carbohydrates, 8g fat, and 3g fiber. This information is based on one serving for one person.
Step-by-Step Cooking Process
1. Start by preparing your ingredients: dice the onion, mince the garlic, and chop the vegetables.
2. In the crockpot, add the chicken breasts at the bottom.
3. Pour the chicken broth over the chicken.
4. Add the rice, ensuring it’s evenly distributed.
5. Layer the mixed vegetables on top of the rice.
6. Sprinkle the diced onion and minced garlic over the vegetables.
7. Season with paprika, thyme, salt, and pepper.
8. Cover the crockpot and set it on low for 4-6 hours or high for 2-3 hours.
9. About 30 minutes before serving, check the liquid levels and add more broth if needed.
10. Once cooked, shred the chicken in the pot and stir everything together.
Alternative Ingredients
You can substitute the chicken breasts with thighs for a richer flavor. Additionally, brown rice can be used instead of white rice, but make sure to adjust the cooking time as brown rice takes longer to cook.
Serving and Pairings
This dish pairs wonderfully with a simple side salad or steamed broccoli. You can also serve it with crusty bread to soak up the flavorful broth.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through or warm in a saucepan. This dish can be frozen for up to 3 months; just ensure it’s cooled before freezing.
Cooking Mistakes
- Using too much liquid can make the rice mushy.
- Not seasoning enough will result in bland flavor.
- Skipping the sautéing of onions and garlic can reduce depth of flavor.
- Overcooking the chicken can lead to dryness.
- Not checking on the dish can lead to uneven cooking.
Helpful Tips
- Use low-sodium broth to control saltiness.
- Add herbs at the end for a fresh flavor boost.
- Consider adding a splash of lemon juice before serving.
- Experiment with different vegetables based on preference.
FAQs
Can I use frozen chicken in the crockpot?
Yes, frozen chicken can be used, but it may require additional cooking time. Make sure it reaches an internal temperature of 165°F.
What type of rice works best?
Long-grain rice is ideal for this recipe as it cooks well and stays fluffy. Avoid using quick-cooking rice as it may become mushy.
Can I make this recipe gluten-free?
Yes, simply ensure that your chicken broth and any other ingredients are labeled gluten-free.
How can I make this dish spicier?
You can add red pepper flakes or diced jalapeños for a spicy kick, or use a spicy seasoning blend.
What can I do with leftovers?
Leftovers can be repurposed into burritos, soups, or mixed into a salad for a quick meal.
Conclusion
Chicken and rice in the crockpot is a satisfying and easy dish that’s perfect for any occasion. With its simple preparation and hearty flavors, it’s sure to become a favorite in your household. Enjoy the comfort of this meal with your loved ones!

Chicken And Rice Crockpot
Ingredients
- 4 chicken breasts boneless and skinless
- 2 cups chicken broth
- 1 cup long-grain rice
- 1 cup mixed vegetables carrots, peas, corn
- 1 onion diced
- 2 garlic cloves minced
- 1 teaspoon paprika
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare your ingredients: dice the onion, mince the garlic, and chop the vegetables.
- In the crockpot, add the chicken breasts at the bottom.
- Pour the chicken broth over the chicken.
- Add the rice, ensuring it’s evenly distributed.
- Layer the mixed vegetables on top of the rice.
- Sprinkle the diced onion and minced garlic over the vegetables.
- Season with paprika, thyme, salt, and pepper.
- Cover the crockpot and set it on low for 4-6 hours or high for 2-3 hours.
- About 30 minutes before serving, check the liquid levels and add more broth if needed.
- Once cooked, shred the chicken in the pot and stir everything together.