Get a delicious dinner on the table fast with this Crock Pot Chicken and Rice recipe. Tender chicken and creamy, cheesy rice come together for a comforting meal your whole family will love.
Looking for an easy weeknight dinner? This creamy Crockpot Chicken and Rice is a kid-friendly casserole loaded with tender chicken and veggies, all made simple in your slow cooker.
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
Chopped fresh parsley optional for serving
1
Simplified Instructions for Crockpot Chicken and Rice
Here are two rewritten versions of the recipe instructions, offering different approaches to clarity and flow.
Option 1: Step-by-Step with Prep
This version separates the stovetop prep from the crockpot steps for a clearer flow.
Prep the Rice: Rinse the rice thoroughly under cold water to remove excess starch. Bring 2 cups of chicken broth to a boil, add the rinsed rice, and cook for 10 minutes. Drain the rice and set it aside.
Combine Ingredients: Lightly grease a 5-quart or larger slow cooker. Add the pre-cooked rice, carrots, shallot, and Dijon mustard. Stir everything together.
Add Chicken and Seasonings: Place the chicken breasts on top of the rice mixture. Sprinkle the chicken with garlic powder, thyme, salt, and pepper. Pour in 2 1/2 cups of chicken broth.
Cook the Chicken: Cover and cook on HIGH for 1 1/2 to 2 hours, or until the chicken is fully cooked.
Finish the Rice: Remove the cooked chicken and set it aside, covered, to keep warm. Stir the rice and vegetables, then continue cooking on HIGH for another 1 to 1 1/2 hours until the rice is tender. If the rice looks dry, add a splash of the remaining chicken broth.
Add the Final Touches: Stir in the peas and Greek yogurt. Dice the cooked chicken and stir it back into the pot with 1/4 cup of the cheddar cheese. Sprinkle the rest of the cheese on top.
Serve: Cover and cook for a few more minutes on high, just until the cheese is melted. Serve warm, garnished with fresh parsley if you like.
Ingredients
1 cup long-grain brown rice
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
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
Chopped fresh parsley optional for serving
Directions
1
Simplified Instructions for Crockpot Chicken and Rice
Here are two rewritten versions of the recipe instructions, offering different approaches to clarity and flow.
Option 1: Step-by-Step with Prep
This version separates the stovetop prep from the crockpot steps for a clearer flow.
Prep the Rice: Rinse the rice thoroughly under cold water to remove excess starch. Bring 2 cups of chicken broth to a boil, add the rinsed rice, and cook for 10 minutes. Drain the rice and set it aside.
Combine Ingredients: Lightly grease a 5-quart or larger slow cooker. Add the pre-cooked rice, carrots, shallot, and Dijon mustard. Stir everything together.
Add Chicken and Seasonings: Place the chicken breasts on top of the rice mixture. Sprinkle the chicken with garlic powder, thyme, salt, and pepper. Pour in 2 1/2 cups of chicken broth.
Cook the Chicken: Cover and cook on HIGH for 1 1/2 to 2 hours, or until the chicken is fully cooked.
Finish the Rice: Remove the cooked chicken and set it aside, covered, to keep warm. Stir the rice and vegetables, then continue cooking on HIGH for another 1 to 1 1/2 hours until the rice is tender. If the rice looks dry, add a splash of the remaining chicken broth.
Add the Final Touches: Stir in the peas and Greek yogurt. Dice the cooked chicken and stir it back into the pot with 1/4 cup of the cheddar cheese. Sprinkle the rest of the cheese on top.
Serve: Cover and cook for a few more minutes on high, just until the cheese is melted. Serve warm, garnished with fresh parsley if you like.
