Crockpot Chicken And Rice Recipe
On those busy weeknights when time is short and appetites are big, a comforting meal that practically cooks itself is a lifesaver. Enter the crockpot chicken and rice recipe, a dish that melds tender chicken, creamy rice, and a vibrant array of vegetables into a symphony of flavors. With minimal prep and the magic of slow cooking, this meal delivers hearty satisfaction with every bite.
This crockpot chicken and rice recipe is a one-pot wonder that requires simple ingredients but yields extraordinary results. The combination of moist, juicy chicken with perfectly cooked rice and the sweetness of diced carrots and peas makes this dish an instant family favorite. As the slow cooker works its magic, you can focus on other tasks, knowing that dinner will be warm, nutritious, and delicious when it’s time to eat.
Ingredients Breakdown
This dish owes its deliciousness to a carefully selected group of ingredients, each playing a pivotal role in building its flavor and texture. Long-grain brown rice serves as the foundation, offering a nutty flavor and chewy texture that holds up well in the slow cooker, unlike short grain or instant rice, which can become mushy. The chicken, whether you choose lean boneless breasts or richer, juicier thighs, absorbs the seasonings beautifully and stays succulent throughout the slow cooking process. Vegetables like carrots, which add a natural sweetness, and shallots, which provide a mild, delicate flavor, blend seamlessly with the other ingredients, while frozen peas stirred in at the end offer a pop of color and subtle sweetness. Seasonings and dairy elevate the dish from simple to sensational, with Dijon mustard infusing a tangy depth, garlic powder and dried thyme adding aromatic warmth, sharp cheddar cheese contributing creamy richness, and nonfat plain Greek yogurt bringing a slight tang that enhances the creaminess without overwhelming it.
Step-by-Step Cooking Instructions
Creating this dish is a straightforward process, but each step is crucial for achieving the perfect texture and flavor balance.
Preparing the Rice is the first and most important step. Rinsing the rice several times helps to remove excess starch, ensuring that the grains cook up light and fluffy, not sticky. Pre-cooking the rice for 10 minutes in boiling chicken broth gives it a head start, so it can absorb the flavors of the dish without turning mushy in the slow cooker.
Layering the Ingredients in the slow cooker is a simple but vital step. After lightly coating the crockpot with nonstick spray, the rice is layered at the bottom, followed by the carrots, shallots, and a dollop of Dijon mustard. This order ensures even cooking, with the vegetables releasing their juices and flavors into the rice as they cook. The chicken is then arranged on top, seasoned generously with garlic powder, thyme, salt, and pepper, before being bathed in chicken broth.
Cooking Time and Temperature are key to achieving that perfect harmony of tender chicken and creamy rice. The dish begins on high heat for 1 ½ to 2 hours, just enough time to cook the chicken through. After removing the chicken to rest, the rice continues to cook on high for another 1 to 1 ½ hours, soaking up all the flavors and becoming tender. If the rice appears dry, adding a splash of the remaining broth will ensure it stays moist and creamy.
Recipe Tips
Rice Consistency:
Achieving the perfect rice consistency is all about managing the broth. Start with 4 ½ cups and add more as needed during the cooking process to ensure the rice stays moist but not soupy.
Chicken Variations:
If you prefer a richer flavor, opt for chicken thighs instead of breasts. Thighs are less likely to dry out and offer a deeper, more succulent taste.
Cheese Choices:
While sharp cheddar is recommended for its bold flavor, feel free to experiment with other cheeses like Gruyère or Parmesan for a different flavor profile.
Adding Veggies:
For a more robust vegetable presence, consider adding mushrooms, bell peppers, or zucchini. These can be layered with the carrots and shallots for added texture and flavor.
What to Serve With This Recipe
Pairing the crockpot chicken and rice with the right sides and beverages elevates the meal from comforting to celebratory.
Side Dishes like a crisp green salad with a tangy vinaigrette or a slice of crusty bread are perfect accompaniments. The salad provides a refreshing contrast to the creamy rice, while the bread is ideal for soaking up any leftover sauce. For a heartier meal, roasted vegetables like Brussels sprouts or asparagus can add both nutrition and flavor.
Beverage Pairings can also enhance your dining experience. A light, dry white wine such as Sauvignon Blanc or Pinot Grigio complements the dish’s creamy richness without overpowering it. For non-alcoholic options, a sparkling water with a twist of lemon or a cold glass of iced tea offers a refreshing contrast to the warmth of the meal.
Storage and Reheating Tips
This dish is not only delicious fresh out of the slow cooker, but it also makes for excellent leftovers, retaining its flavor and texture when stored and reheated properly.
Storing Leftovers involves letting the dish cool to room temperature before transferring it to airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months. If freezing, consider portioning the dish into individual servings for easy reheating.
Reheating Methods are key to preserving the dish’s creamy texture. For best results, reheat in a saucepan over low heat, adding a splash of chicken broth to restore moisture as needed. Alternatively, microwave individual portions, stirring halfway through to ensure even heating.
Frequently Asked Questions
Can I use white rice instead?
It’s best to stick with brown rice for this recipe. White rice has a shorter cooking time and different liquid absorption, which could lead to a mushy or unevenly cooked dish.
How do I avoid mushy rice?
Rinse the rice thoroughly before cooking to remove excess starch and pre-cook it as directed to help it maintain its structure during the slow cook.
Can I make this recipe dairy-free?
Absolutely! You can substitute the Greek yogurt with a dairy-free yogurt alternative and use a vegan cheese or omit the cheese altogether.
The final touches on this crockpot chicken and rice recipe elevate it from simple to special, making it a comforting meal after a long day. Fresh parsley adds color and freshness, while a squeeze of lemon or dash of hot sauce brightens the flavor. Serve in cozy bowls for a rustic feel or elegantly for a dinner party. For meal prep, portion into containers with sides for easy grab-and-go meals. This dish is more than just food—it’s a warm, satisfying staple for your kitchen.
Ingredients
1 cup long-grain brown rice do not substitute any other kind of rice, including short grain, instant, or white, as the cooking time and liquid ratios will not be the same*
4 ½ to 5 ½ cups low-sodium chicken broth
1 ½ cups diced carrots about 4 medium
1 small shallot finely chopped, about 1/4 cup (you can also use 1/2 of a small regular onion, though I prefer the more mild flavor of the shallot since it isn’t precooked)
1 tablespoon Dijon mustard
1 ½ pounds boneless, skinless chicken breasts or chicken thighs
1 ½ teaspoons garlic powder
1 teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup frozen peas
½ cup nonfat plain Greek yogurt
½ cup freshly grated sharp cheddar cheese divided (I love white cheddar for this)
Chopped fresh parsley optional for serving
Instructions
Rinse the rice several times to remove excess starch (this is key to the dish cooking properly). Bring 2 cups of the broth to a boil, then add the rice. Cook for 10 minutes, then drain.
Lightly coat a 5-quart or larger slow cooker with nonstick spray. Add the rice, carrots, shallot, and Dijon mustard, and stir to combine. Arrange the chicken breasts on top, then sprinkle with the garlic powder, thyme, salt, and pepper. Pour in 2 1/2 cups chicken broth. Cover and cook on HIGH for 1 1/2 to 2 hours, until the chicken is cooked through.
Remove the chicken to a plate and cover to keep warm. Stir the rice, vegetables, and broth, then re-cover and continue cooking on high until the rice is tender, about 1 to 1 1/2 additional hours.** If the rice seems dry, splash in some of the remaining 1 cup broth.
Uncover and stir in the peas and Greek yogurt. Dice the chicken and stir it in with 1/4 cup cheddar cheese. Sprinkle the remaining cheese over the top, then re-cover and cook for a few additional minutes on high until the cheese is melted. Serve warm, sprinkled with fresh parsley as desired.
Crockpot Chicken And Rice Recipe
Ingredients
- 1 cup long-grain brown rice do not substitute any other kind of rice including short grain, instant, or white, as the cooking time and liquid ratios will not be the same*
- 4 ½ to 5 ½ cups low-sodium chicken broth
- 1 ½ cups diced carrots about 4 medium
- 1 small shallot finely chopped about 1/4 cup (you can also use 1/2 of a small regular onion, though I prefer the more mild flavor of the shallot since it isn’t precooked)
- 1 tablespoon Dijon mustard
- 1 ½ pounds boneless skinless chicken breasts or chicken thighs
- 1 ½ teaspoons garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup frozen peas
- ½ cup nonfat plain Greek yogurt
- ½ cup freshly grated sharp cheddar cheese divided I love white cheddar for this
- Chopped fresh parsley optional for serving
Instructions
- Rinse the rice several times to remove excess starch (this is key to the dish cooking properly). Bring 2 cups of the broth to a boil, then add the rice. Cook for 10 minutes, then drain.
- Lightly coat a 5-quart or larger slow cooker with nonstick spray. Add the rice, carrots, shallot, and Dijon mustard, and stir to combine. Arrange the chicken breasts on top, then sprinkle with the garlic powder, thyme, salt, and pepper. Pour in 2 1/2 cups chicken broth. Cover and cook on HIGH for 1 1/2 to 2 hours, until the chicken is cooked through.
- Remove the chicken to a plate and cover to keep warm. Stir the rice, vegetables, and broth, then re-cover and continue cooking on high until the rice is tender, about 1 to 1 1/2 additional hours.** If the rice seems dry, splash in some of the remaining 1 cup broth.
- Uncover and stir in the peas and Greek yogurt. Dice the chicken and stir it in with 1/4 cup cheddar cheese. Sprinkle the remaining cheese over the top, then re-cover and cook for a few additional minutes on high until the cheese is melted. Serve warm, sprinkled with fresh parsley as desired.