Crockpot Chicken And Rice [video] Recipe

I keep coming back to this Crockpot Chicken and Rice because it turns out creamy, hearty, and packed with tender chicken every single time. It is the kind of easy weeknight dinner my family clears from their plates fast.

I’m obsessed with this Crockpot Chicken and Rice because it hits that creamy, hearty dinner spot without feeling heavy or fussy. I love how the chicken turns tender and the long grain white rice soaks up all that savory flavor until every bite tastes like it actually belongs together.

But the best part? It’s the kind of meal I crave on a chaotic weeknight when my brain is done and dinner still needs to happen.

And somehow, it always feels like a win. Simple, filling, loaded with flavor, and totally family-approved.

I keep coming back to this one for good reason.

Ingredients

• Chicken breasts keep it hearty, lean, and super family-friendly.
• Long grain white rice gets soft and cozy without turning fancy.
• Chicken broth gives the rice real flavor, not just plain water vibes.
• Yellow onion melts in and adds that “something smells good” base.
• Garlic makes everything taste warmer, richer, and way less boring.
• Frozen peas and carrots add color, sweetness, and a little veggie win.
• Butter brings comfort.

  Basically, it makes the whole thing feel homemade.

• Dried thyme adds a cozy, herby note that works great with chicken.
• Dried parsley keeps it fresh-tasting without trying too hard.
• Kosher salt wakes up all the flavors so it doesn’t fall flat.
• Black pepper adds a tiny kick, but it’s still kid-friendly.
• Parmesan is optional, but Plus, it makes it creamy and salty.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken breasts
• 1 1/2 cups long grain white rice, uncooked
• 3 1/4 cups low sodium chicken broth
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• 2 tablespoons unsalted butter
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese (optional)

How to Make this

1. Spray the crockpot with nonstick cooking spray or brush with a little oil to prevent sticking.

2. Rinse the 1 1/2 cups long grain white rice under cold water until the water runs clear and add it to the crockpot.

3. Stir in 3 1/4 cups low sodium chicken broth, 1 small finely chopped yellow onion, 2 cloves minced garlic, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

4. Cut 1 1/2 pounds boneless skinless chicken breasts into large even pieces or leave whole and place them on top of the rice mixture.

5. Dot 2 tablespoons unsalted butter over the rice and chicken.

6. Cover and cook on low for 3 to 4 hours, or on high for 1 1/2 to 2 hours, until the rice is tender and the chicken reaches an internal temperature of 165 F.

7. About 20 to 30 minutes before the end of the cooking time, add 1 cup frozen peas and carrots, pushing them into the rice so they heat through.

8. When done, remove the chicken and shred or slice it with two forks, then return the chicken to the crockpot and gently stir to combine with the rice and vegetables.

9. Stir in 1/2 cup grated Parmesan cheese if using, adjust seasoning to taste, and let sit covered for 5 minutes to meld flavors.

10. Serve warm, spooning generous portions of creamy chicken and rice into bowls.

Equipment Needed

1. Crockpot or slow cooker
2. Measuring cups and measuring spoons
3. Fine mesh sieve or colander for rinsing rice
4. Cutting board
5. Chef s knife
6. Silicone spatula or wooden spoon for stirring
7. Tongs and two forks for removing and shredding chicken
8. Microplane or box grater for Parmesan
9. Small mixing bowl and spoon for prepping garlic and onion

FAQ

Crockpot Chicken And Rice Recipe Substitutions and Variations

• Chicken breasts: substitute boneless skinless chicken thighs for more flavor and moisture; or use pre-cooked rotisserie chicken (add near the end to warm through).
• Long grain white rice: substitute jasmine rice for a fragrant touch; if using brown rice, add about 1 cup more broth and increase cook time until rice is tender.
• Low sodium chicken broth: substitute regular chicken broth and reduce added salt accordingly; or use vegetable broth for a pescatarian or vegetarian option.
• Grated Parmesan cheese: substitute grated Pecorino Romano for a sharper finish; or use nutritional yeast for a dairy-free, cheesy flavor.

Pro Tips

1. Sear the chicken briefly in a hot skillet before adding to the crockpot to build deeper flavor and color. It only takes 2 to 3 minutes per side and won’t add much time, but it makes the final dish taste richer.

2. Rinse the rice well and then let it sit 5 minutes after the cook time with the lid on before stirring. That extra rest helps the rice finish absorbing liquid evenly and prevents a gummy texture.

3. If you like a creamier finish, stir in a splash of milk, cream, or a tablespoon of cream cheese when you add the Parmesan. Do this off heat or with the pot just warm so dairy blends smoothly.

4. Use an instant-read thermometer to check the chicken. Pull it at 165 F, then let it rest a few minutes before shredding so juices redistribute and the meat stays moist.

5. Brighten the dish at the end with a squeeze of lemon juice or a handful of chopped fresh parsley. It wakes up the flavors and makes the whole meal feel fresher.