Crockpot Chicken And Rice Recipe
Experience the ultimate comfort food with this crockpot chicken and rice recipe, where tender chicken, creamy rice, and savory vegetables come together effortlessly for a meal that warms the soul.
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Servings: 6 Servings
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.
Notes
A step to par-cook the rice has been included following reports of crunchy results from some readers. While this issue hasn't been encountered in previous preparations, par-cooking is now recommended for consistency. Since slow cookers can vary, extra time may be necessary if the rice takes longer to cook. Older or unrinsed rice might also require more time. It’s important to use only long-grain brown rice for this recipe, as other types may affect cooking times and texture. Cooking on low heat is not recommended, as it can lead to mushy rice. However, if low heat is tried and proves successful, feedback would be valuable. Cooking times can vary with different slow cookers, so it’s wise to allow extra buffer time, especially when making this recipe for the first time. While the rice may turn out slightly mushier than when cooked on the stove, this is a trade-off for the convenience of using a slow cooker, and the results remain satisfying.
To Store: Refrigerate in an airtight container for up to 4 days.
To Reheat: Warm leftovers on the stovetop over medium-low heat or in the microwave, adding a splash of broth, milk, or water to prevent drying out.
To Freeze: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.