Crockpot Chicken and Rice
Crockpot chicken and rice is a hearty comfort food dinner cooked to perfection in the slow cooker. You'll love it for busy weeknights!
Servings: 6
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup brown rice (do not use instant or minute rice)
- 1 bell pepper, finely diced (about 1 cup)
- 1 cup finely diced carrot (about 2 carrots)
- ½ cup finely diced celery (1 to 2 stalks)
- ½ cup finely diced onion (about ½ medium onion)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper, more to taste
- 3 cups low-sodium chicken broth
- 1 cup frozen peas (no need to thaw)
- 1 cup shredded cheddar cheese, more for topping if desired
- fresh parsley, chopped (for garnish, optional)
Instructions
- Spray crockpot with nonstick cooking spray for easier clean up.
- Add the chicken, rice, bell pepper, carrot, celery, onion, garlic powder, thyme, paprika, salt, and black pepper to the crockpot.2 pounds boneless, skinless chicken breasts or thighs, 1 cup brown rice, 1 bell pepper, finely diced, 1 cup finely diced carrot, ½ cup finely diced celery, ½ cup finely diced onion, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon paprika, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, more to taste
- Pour the chicken broth over everything in the crockpot. Stir well and ensure that the liquid covers all the ingredients.3 cups low-sodium chicken broth
- Cover and cook on high heat for 4 hours or until the chicken is cooked through, and the rice is tender.
- Remove chicken and stir in frozen peas and cheddar cheese.1 cup frozen peas, 1 cup shredded cheddar cheese, more for topping if desired
- Dice chicken into bite-sized pieces. Return to crockpot. Stir to combine. By this time, the cheese should be melted and the peas tender, but if not, continue to cook until they are.
- Taste and adjust the seasoning if needed. Serve garnished with fresh parsley if desired.
Video
Notes
- Cooking on low: For best results, we recommend using brown rice and cooking this meal on the high setting for 4 hours. We tested it with white rice, and we also tested it with brown rice on low, and both yielded a more mushy result.
- Storage & reheating: Leftover crockpot chicken and rice can be refrigerated for up to 4 days. It can frozen for up to 3 months but the rice will be softer and the consistency will be thicker. Reheat in the microwave or on the stovetop over medium heat, stirring occasionally. You may need to add a splash of chicken broth or water to loosen it up a bit.
Nutrition
Calories: 426kcal | Carbohydrates: 35g | Protein: 43g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 554mg | Potassium: 987mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4813IU | Vitamin C: 39mg | Calcium: 182mg | Iron: 2mg
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