Delicious crockpot chicken and rice served in a bowl, perfect for family meals

Crockpot Chicken and Rice

ByCasey Monroe

Why Make This Recipe

Crockpot Chicken and Rice is a comforting, tasty meal that is easy to prepare. It’s perfect for busy days when you want a hearty dinner without spending too much time in the kitchen. Just toss the ingredients into the slow cooker, set it, and let it do the work for you. The result is a warm dish that’s full of flavor and is sure to please the whole family.

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)
  • Chopped fresh parsley (optional for serving)

Directions

  1. Rinse the brown rice several times to remove extra starch.
  2. 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.
  3. Lightly coat the slow cooker with nonstick spray. Add the par-cooked rice, diced carrots, chopped shallot, and Dijon mustard. Stir gently to mix.
  4. Place the chicken on top of the rice and veggie mixture. Season the chicken with garlic powder, thyme, salt, and pepper.
  5. Pour in 2 1/2 cups of chicken broth over the top. Cover and cook on HIGH for 1 1/2 to 2 hours.
  6. Remove the chicken, cover it loosely to keep warm, and stir the rice and vegetables.
  7. Cover again and continue cooking on HIGH for another 1 to 1 1/2 hours until the rice is tender.
  8. 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 the remaining cheese and cover until melted.
  9. Serve warm, garnished with fresh parsley if desired.

How to Serve Crockpot Chicken and Rice

Serve Crockpot Chicken and Rice warm, directly from the slow cooker. It’s great on its own, but you can also offer a side salad or some crusty bread to complete the meal. Garnish with fresh parsley for a pop of color and extra flavor.

How to Store Crockpot Chicken and Rice

To store leftovers, let the dish cool down before transferring it to an airtight container. It will stay fresh in the refrigerator for about 3 to 4 days. You can also freeze portions for later use. To reheat, simply thaw in the fridge overnight and warm in the microwave or on the stove.

Tips to Make Crockpot Chicken and Rice

  • Make sure to rinse the rice to improve its texture.
  • Adjust the amount of chicken broth based on how creamy you want the dish. More broth will create a soupier consistency.
  • Feel free to add other vegetables, like bell peppers or peas, to mix it up.
  • For a bit of heat, add a pinch of red pepper flakes.

Variation

You can substitute brown rice for white rice, but adjust the cooking time as white rice cooks faster. Others like to add different seasonings, such as paprika or Italian herbs, for a unique twist.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken, but be sure to increase the cooking time to ensure it’s fully cooked.

Can I make this recipe without a slow cooker?
Yes, this dish can also be made on the stovetop. Just simmer everything in a pot until cooked through, adjusting the liquid and timing accordingly.

How do I know when the chicken is cooked?
The chicken should reach an internal temperature of 165°F (75°C). You can check this with a meat thermometer.

Can I make this dish vegetarian?
To make a vegetarian version, substitute chickpeas or tofu for the chicken and use vegetable broth instead of chicken broth.