Crockpot Chicken and Rice is a comforting dish that combines tender chicken, fluffy rice, and colorful vegetables, all cooked together in one pot. This hearty meal is perfect for busy weeknights when you want something delicious without the fuss. Using a slow cooker allows the flavors to meld beautifully, making every bite satisfying.
Why Make This Recipe
Making Crockpot Chicken and Rice is not only easy but also convenient. You can throw all the ingredients in your slow cooker and let it do the work for you! This recipe is packed with nutrients from the vegetables and protein from the chicken, making it a balanced meal. Plus, it’s a great way to feed your family without spending hours in the kitchen.
How to Make Crockpot Chicken and Rice
Ingredients
- 1 cup long-grain brown rice (rinsed multiple times)
- 4 1/2 to 5 1/2 cups low-sodium chicken broth
- 1 1/2 cups diced carrots (about 4 medium carrots)
- 1 small shallot (finely chopped or 1/2 small onion)
- 1 tablespoon Dijon mustard
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup frozen peas
- 1/2 cup nonfat plain Greek yogurt
- 1/2 cup freshly grated sharp cheddar cheese (white cheddar recommended)
- Fresh parsley (optional for serving)
Directions
- Rinse the brown rice several times to remove extra starch.
- Bring 2 cups of chicken broth to a boil on the stovetop. Add the rinsed rice and cook for about 10 minutes. Drain and set aside.
- Lightly coat the slow cooker with nonstick spray. Add the par-cooked rice, diced carrots, chopped shallot, and Dijon mustard. Stir gently to mix.
- Place the chicken on top of the rice and veggie mixture. Season the chicken with garlic powder, thyme, salt, and pepper.
- Pour in 2 1/2 cups of chicken broth over the top. Cover and cook on HIGH for 1 1/2 to 2 hours.
- Remove the chicken, cover it loosely to keep warm, and stir the rice and vegetables.
- Cover again and continue cooking on HIGH for another 1 to 1 1/2 hours until the rice is tender.
- Stir in the frozen peas and Greek yogurt. Dice the cooked chicken and return it to the slow cooker. Add 1/4 cup of cheddar cheese and stir to combine. Top with remaining cheese and cover until melted.
- Serve warm, garnished with fresh parsley if desired.
How to Serve Crockpot Chicken and Rice
Crockpot Chicken and Rice is best served warm straight from the slow cooker. You can place individual servings in bowls and sprinkle some fresh parsley on top for a burst of color. This dish pairs well with a simple green salad or crusty bread, making it a complete meal.
How to Store Crockpot Chicken and Rice
If you have leftovers, let them cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, simply microwave in short intervals, stirring occasionally until warmed through.
Tips to Make Crockpot Chicken and Rice
- Make sure to rinse the rice thoroughly to reduce starch and prevent clumping.
- Adjust the chicken broth based on how creamy you want the rice to be. For a creamier texture, use more broth.
- You can add other vegetables like bell peppers or green beans to customize the dish to your taste.
Variation
This recipe is versatile! You can swap the chicken for turkey or even use shredded rotisserie chicken for a quicker option. For a vegetarian version, replace the chicken with beans or tofu and use vegetable broth instead of chicken broth.
FAQs
Can I use white rice instead of brown rice?
Yes, but adjust the cooking time as white rice cooks faster than brown rice.How can I make this recipe spicier?
You can add red pepper flakes or a few dashes of hot sauce for some heat.Can I freeze the leftovers?
Yes, you can freeze leftovers in an airtight container for up to 3 months. Just thaw and reheat before serving.
Crockpot Chicken and Rice is a delightful dish that brings warmth and flavor to your table with minimal effort. Enjoy this easy-to-make comfort food!
