Crockpot Chicken and Rice
A comforting, easy-to-make dish that's perfect for family gatherings, combining tender chicken, rice, and flavorful ingredients.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts Feel free to swap in thighs for extra moisture.
- 1 cup long-grain white rice Brown rice works but may require additional liquid.
- 1 onion, diced Sautéing it first will bring out its sweetness.
- 2 cloves garlic, minced Because who doesn’t love garlic?
- 1 cup carrots, diced Add a pop of color and nutrition.
- 1 cup frozen peas No need to thaw.
- 4 cups chicken broth Homemade or low-sodium.
- 1 teaspoon dried thyme For that earthy aroma.
- 1 teaspoon paprika Adds depth and vibrant color.
- Salt and pepper To taste.
Instructions
Preparation
- Dice the onion, mince the garlic, and chop the carrots.
- Rub the chicken breasts with salt, pepper, thyme, and paprika.
Cooking
- Place the seasoned chicken at the bottom of the crockpot.
- Top with rice, onion, garlic, carrots, and peas.
- Gently pour in chicken broth, ensuring all rice is submerged.
- Cover and set the crockpot to low for 6 hours or high for 3 hours.
- Just before serving, shred the chicken with two forks and stir everything together.
- Garnish with freshly chopped parsley.
Notes
One of the delights of this recipe is the leftovers! Refrigerate in an airtight container for up to 3 days, or freeze in portions for up to 3 months. Gently reheat in the microwave or stovetop, adding a splash of broth to restore creaminess.