Get ready to upgrade your weeknight dinner routine with this comforting and tasty Crockpot Chicken and Rice! This dish features layers of deliciousness, with perfectly cooked rice cradling tender, juicy chicken breast and aromatic veggies.
Easy Crockpot Chicken And Rice
Perfect for busy days or lazy weekends, my crockpot chicken and rice recipe is easy to make and delivers a delicious meal just by tossing everything into the pot! It’s the ultimate gluten-free comfort food that brings together juicy chicken, fluffy rice, and a medley of vegetables, all slow-cooked to perfection in a flavorful, herbaceous broth.
Why You’ll Love This Crockpot Chicken And Rice
- Slow-Cooked Perfection! As the crockpot works its magic the ingredients slowly cook to perfection as the flavors meld and intensify in a herbaceous broth creating a dish that’s rich, flavorful, and undeniably delicious.
- Budget-Friendly! This crockpot chicken and rice recipe is a family meal-planning dream! It’s a hearty and satisfying dish that uses simple, affordable ingredients that you likely already have on hand.
- Perfect for Weeknights! It’s ideal for when you’re short on time. Simply set it and forget it when you’re running out the door in the morning, and you won’t need to worry about dinner when you get home.
Ingredients You’ll Need
- Chicken Breasts: Sliced Boneless skinless chicken breasts form the protein base of this dish. Boneless skinless chicken thighs are another option.
- Seasonings: Salt and black pepper season the chicken and the overall dish.
- Long-Grain White Rice: Uncooked white rice provides the perfect foundation for the tender chicken.
- Onion: Adds a savory and aromatic element to the dish. I used brown onion, but whatever you’ve got on hand will do the trick.
- Garlic: Freshly minced garlic enhances the overall flavor profile with its robust, pungent taste. If needed, you can use garlic powder as a substitute.
- Carrots: Contribute sweetness, texture, and vibrant color.
- Peas: Frozen green peas add a burst of freshness and a pop of green color. You can use frozen green beans as an alternative.
- Chicken Broth: Forms the flavorful liquid base of the dish. I always use low-sodium broth to control the saltiness. You can also use homemade chicken stock.
- Chicken Bouillon Cubes: Enhance the broth’s richness and depth of flavor.
- Italian Seasoning: This blend of herbs like oregano, basil, marjoram, rosemary, and thyme adds herbaceous flavor. If you don’t have any on hand you can make your own Italian seasoning or use what you’ve got in your pantry.
- Fresh Parsley: Serves as a vibrant garnish, adding a layer of freshness.
How To Make Crockpot Chicken And Rice
This easy slow cooker chicken recipe is about to become your new best friend, offering loads of flavor without the need to hover over a hot stove or turn on an oven!
Prepare The Chicken
Begin by patting the boneless skinless chicken dry with paper towels to remove any excess moisture. You do not need to rinse the chicken. Then generously season it with salt and pepper.
Add The Layers To Crockpot
First, evenly spread the uncooked long grain rice on the bottom of your crockpot. Then scatter the diced onion and minced garlic over the rice. Next, place the sliced carrots on top in an even layer followed by the seasoned chicken pieces.
Make The Broth
To begin, heat the chicken broth over medium heat in a saucepan until it begins to simmer. Then add the chicken bouillon cubes and stir until fully dissolved. Next, pour the broth over the ingredients in the crockpot and then sprinkle the Italian seasoning evenly on top.
Slow Cook The Dish
Now, put the lid on the crockpot and set it to cook on low for 5 to 6 hours or on high for 3 to 4 hours. When done, gently stir the rice mixture to evenly distribute the ingredients and then season with more salt and pepper if needed.
Frequently Asked Questions
Consider adding other vegetables like bell peppers, spinach, or even mushrooms for added texture and flavor. You can also experiment with different herb blends, add bay leaves, or a touch of cayenne for spice.
Maintain the chicken’s structure by using boneless, skinless chicken breasts cut into uniform pieces. Also, avoid prolonged cooking times, and opt for the low setting if possible. And when stirring post-cooking, do so gently to prevent the chicken from breaking apart.
Chicken cooked in a crockpot can become dry due to overcooking or using an insufficient amount of liquid. This is why it’s important to measure your ingredients accurately.
- Use white rice. The cooking time of this chicken and rice crockpot recipe was designed for white rice. It has a quicker cooking time than brown rice and absorbs the flavors of the broth and seasonings beautifully.
- Use accurate measurements. Precisely measuring the rice and liquid is crucial for achieving the ideal texture and consistency. Too much liquid can result in a mushy dish, while too little can leave the rice dry and undercooked.
- Be mindful when seasoning. While salt is essential, adding too much can overpower. Factor in the salt content in your broth and bouillon cubes, and adjust the seasoning at the end to create a well-balanced result.
- Avoid lifting the lid. Resist the urge to peek and allow the dish to cook undisturbed for optimal texture and flavor development. Lifting the lid frequently releases heat and disrupts the slow cooking process.
- Don’t leave at room temperature. Once cooked, do not leave the crockpot chicken and rice in the slow cooker at room temperature for more than 2 hours. This increases the risk of bacterial growth.
Store leftover crockpot chicken and rice in the fridge for up to 4 days in an airtight container. Then reheat it gently in the microwave or on the stovetop with a splash of broth or water to maintain moistness. For longer storage, store leftovers in the freezer for up to 3 months. Just let them thaw in the refrigerator before reheating.
Discover More Delicious Crockpot Recipes
- Crockpot Mac And Cheese
- Crockpot Chicken And Potatoes
- Slow Cooker Pork Chops
- Slow Cooker Ribs
- Crockpot Beef Stew
- Slow Cooker Sausage And Peppers
Craving More? Follow Along:
Crockpot Chicken And Rice
- 4 chicken breasts boneless and skinless, sliced into 1-inch pieces
- salt and pepper to taste
- 1½ cups long-grain white rice uncooked
- 1 medium onion diced
- 4 cloves garlic minced
- 1 cup carrots chopped
- 1 cup frozen peas
- 3½ cups chicken broth low sodium
- 2 cubes chicken bouillon
- 2 teaspoons Italian seasoning
- fresh parsley for garnish
- Pat the chicken breasts dry and season generously with salt and pepper.
- Begin by spreading the uncooked rice evenly at the bottom of the crockpot. Scatter the diced onion and minced garlic over the rice. Layer the sliced carrots on top. Place the seasoned chicken pieces atop the carrots.
- In a saucepan, heat the chicken broth until it reaches a simmer. Add the chicken bouillon cubes to the simmering broth and stir until dissolved.
- Pour the flavored broth over the ingredients already in the crockpot. Evenly sprinkle Italian seasoning over everything.
- Cover and set the crockpot to cook on low for 5-6 hours or high for 3-4 hours.
- After cooking, gently stir to combine all ingredients. Season with additional salt and pepper to taste, if needed.
- Transfer to a serving dish and garnish with freshly chopped parsley.
Tips & Notes:
- Chicken Preparation: Pat the chicken dry before seasoning for better flavor absorption. If you prefer, you can also use thighs for more juiciness.
- Rice Selection: Stick with long-grain white rice for the best results. Brown rice can be used but may require a longer cooking time.
- Layering is Key: Make sure to layer the ingredients as instructed, with rice at the bottom, to ensure even cooking.
- Checking Doneness: If the rice isn’t fully cooked by the end of cooking time, let the crockpot sit covered for an additional 15-20 minutes.
- Vegetable Variations: Feel free to add or substitute other vegetables like bell peppers or mushrooms for added flavor.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water or chicken broth to keep the rice moist.