Crock Pot Chicken And Rice: 7 Easy Weeknight Meals

There’s a special kind of comfort that settles in when you walk through the door after a long day and are greeted by the warm, inviting aroma of a home-cooked meal, especially one that practically made itself. That’s precisely the magic of Crock Pot Chicken And Rice. For years, my slow cooker has been my secret weapon against the weeknight dinner dilemma, and these chicken and rice variations have become staples in my rotation. It’s the kind of meal that promises simplicity without sacrificing flavor, a true blessing for busy households.

Why you’ll love this dish

If your evenings often feel like a race against the clock, then these Crock Pot Chicken And Rice recipes are about to become your new best friend. What makes them truly special is the sheer ease – you can often just dump the ingredients in, set it, and forget it until dinner time. This isn’t just about convenience, though; it’s about delivering hearty, satisfying meals that are packed with flavor without requiring you to stand over a hot stove. It’s a budget-friendly option too, making the most of pantry staples and affordable chicken cuts. Perfect for crisp autumn evenings, cozy winter dinners, or even just a hassle-free summer meal when you don’t want to heat up the kitchen.

> “I used to dread weeknights, but these Crock Pot Chicken And Rice recipes have been a game-changer! So easy to prep in the morning, and dinner is always delicious. My kids even love them!” – A Happy Home Cook

How this recipe comes together

The beauty of Crock Pot Chicken And Rice lies in its straightforward approach. Typically, you’ll start by arranging your chicken – often thighs or breast meat – at the bottom of the slow cooker. Then, you’ll layer on your chosen vegetables, spices, and of course, the rice. A flavorful liquid, be it broth, cream of mushroom soup, or a combination, gets poured over everything. The slow cooker then works its magic, gently simmering the ingredients together until the chicken is tender, the rice is perfectly cooked, and all the flavors have melded into a harmonious, comforting dish. It’s truly a “set it and forget it” kind of meal, leaving you free to tackle other tasks or simply relax.

Key ingredients

To embark on your Crock Pot Chicken And Rice journey, here’s a general list of what you’ll need, though specific variations will have their own unique additions:

• Chicken: Boneless, skinless chicken breasts or thighs are ideal. Thighs tend to stay moister in the slow cooker.
• Rice: Long-grain white rice (like Basmati or Jasmine) or brown rice. Note that brown rice takes longer to cook.
• Broth: Chicken broth is usually best, low-sodium preferably.
• Cream of Soup: Often cream of mushroom or cream of chicken soup for added richness and thickness.
• Vegetables: Diced onion, carrots, celery, frozen peas, or corn.
• Seasonings: Garlic powder, onion powder, dried thyme, paprika, salt, and pepper.
• Optional: A touch of butter, fresh parsley for garnish.

Directions to follow

Here’s a general outline applicable to most Crock Pot Chicken And Rice recipes. For specific measurements and timings, you’ll want to choose one of the 7 recipes!

1. Prep the Chicken: If using breast meat, you might want to cut it into larger chunks. Thighs can be left whole. Season the chicken generously with salt, pepper, and any specified herbs.
2. Layer the Ingredients: Place the seasoned chicken in a single layer at the bottom of your slow cooker.
3. Add Vegetables: Scatter any diced onions, carrots, or celery over the chicken. If using frozen vegetables like peas or corn, these are often added later.
4. Combine Remaining Liquids: In a separate bowl, whisk together the chicken broth, cream of soup (if using), and any other liquid ingredients like water or milk. Stir in the dried rice and all the remaining dry seasonings until well combined.
5. Pour Over: Carefully pour the rice mixture evenly over the chicken and vegetables in the slow cooker. Ensure the rice is mostly submerged in the liquid for even cooking.
6. Cook: Cover your slow cooker and cook on low for 3-5 hours or on high for 2-3 hours. Cooking times can vary based on your slow cooker and the type of rice used (brown rice will take longer). The chicken should be cooked through and easily shreddable, and the rice should be tender.
7. Stir and Serve: Once cooked, give everything a good stir to combine the rice, chicken, and any thickened sauce. If you’re adding fresh herbs or frozen vegetables, stir them in during the last 30 minutes of cooking.

How to serve it

Crock Pot Chicken And Rice is a complete meal in itself, but a few garnishes and side dishes can elevate the experience. For a pop of freshness, a sprinkle of chopped fresh parsley or chives always looks and tastes great. A dollop of sour cream or Greek yogurt can add a creamy tang, especially to more savory versions.

If you’re looking to add a side, a simple green salad with a light vinaigrette offers a refreshing contrast to the richness of the chicken and rice. Steamed green beans, broccoli, or asparagus also make excellent companions, adding extra vegetables and a lovely vibrant color to your plate. For a little crunch, some crusty bread or warm dinner rolls are perfect for soaking up any extra sauce.

Keeping leftovers fresh

One of the great things about Crock Pot Chicken And Rice is how well it stores, making it perfect for meal prepping or enjoying leftovers.

Storage: Once cooled to room temperature (within two hours of cooking), transfer any leftover chicken and rice to an airtight container. It will keep well in the refrigerator for 3-4 days.

Reheating: To reheat, you can use the microwave or stove top.

• Microwave: Place a single portion in a microwave-safe dish, add a splash of chicken broth or water to prevent drying out, cover loosely, and heat for 1-2 minutes, stirring halfway through, until hot.
• Stove Top: Transfer leftovers to a saucepan with a splash of broth or water. Heat over medium-low heat, stirring occasionally, until thoroughly warmed through.

Freezing: This dish freezes surprisingly well! Once completely cooled, divvy up portions into freezer-safe airtight containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above. Always ensure the internal temperature reaches 165°F (74°C) when reheating.

Helpful cooking tips

Achieving perfect Crock Pot Chicken And Rice every time is easier with a few insider tricks:

• Don’t Overcook the Rice: Rice can get mushy if cooked too long. Keep an eye on it, especially towards the end of the cooking time. If your slow cooker runs hot, you might need to reduce the cook time slightly or add the rice a little later.
• Use Boneless, Skinless Thighs: While breasts work, thighs tend to stay more tender and flavorful over the longer cooking duration in a slow cooker, resisting dryness.
• Toast Your Rice (Optional but Recommended): For an extra layer of flavor, lightly toast your uncooked rice in a dry skillet for a few minutes before adding it to the slow cooker (especially for brown rice). This can give it a nuttier, more complex taste.
• Adjust Liquid for desired Consistency: If you prefer a creamier dish, you might use slightly less broth or more cream of soup. For a looser dish, a little extra broth can be added towards the end.
• Don’t Peek Too Often: Each time you lift the lid of your slow cooker, you release trapped heat and moisture, which can extend the cooking time significantly. Try to resist peeking until closer to the estimated cooking time.

Creative twists

The wonderful thing about Crock Pot Chicken And Rice is its versatility. Once you master the basic technique, the possibilities for creative twists are endless!

• Cheesy Chicken and Rice: Stir in a cup of shredded cheddar, Monterey Jack, or a Mexican cheese blend during the last 30 minutes of cooking until melted and bubbly.
• Broccoli Cheddar: Add chopped broccoli florets along with the rice for a classic flavor combination.
• Spicy Kick: Incorporate a diced jalapeño (seeds removed for less heat) or a pinch of red pepper flakes along with your initial seasonings for a bit of a kick. A dash of hot sauce at the end also works wonders.
• Mediterranean Inspired: Add sun-dried tomatoes, Kalamata olives, and a sprinkle of dried oregano and basil. Finish with a squeeze of lemon juice and fresh feta cheese.
• Mushroom Lover’s: Sauté fresh mushrooms before adding them to the slow cooker, or use a can of cream of mushroom soup and extra sliced mushrooms for deep umami flavor.
• Herb Garden Freshness: Experiment with fresh herbs like rosemary, sage, or basil, adding them in the last 15-20 minutes of cooking to preserve their vibrant flavor.

FAQ

Q1: Can I use brown rice instead of white rice?

A1: Yes, absolutely! However, brown rice takes longer to cook. If you’re using brown rice, you’ll likely need to increase the cooking time on low to 6-8 hours or on high to 3-4 hours, and you might need an extra ½ cup of liquid per cup of brown rice to ensure it’s fully tender.

Q2: My rice came out mushy. What went wrong?

A2: Mushy rice is usually a sign of too much liquid or overcooking. Make sure you’re using the correct liquid-to-rice ratio for your specific rice type, avoid lifting the lid too often (which prolongs cooking and adds steam), and check the rice for doneness a bit earlier than the recipe suggests, as slow cookers can vary in temperature.

Q3: Can I add raw chicken to the Crock-Pot without browning it first?

A3: Yes, you can absolutely add raw chicken directly to the slow cooker. Many Crock Pot Chicken And Rice recipes rely on this “dump and go” method. While browning the chicken first can add an extra layer of flavor and color, it’s not strictly necessary for a delicious meal, especially when you’re aiming for maximum convenience.

Creamy Crock Pot Chicken and Rice

This creamy crock pot chicken and rice recipe delivers a comforting and wholesome meal that’s easy to prepare. Tender chicken and fluffy rice cook together with a savory sauce and vegetables, perfect for a busy weeknight.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 45 minutes mins

Servings 4 servings

Calories 450 kcal

Equipment

• Slow cooker
• Mixing bowl
• Whisk

Ingredients

  

Main Ingredients

• 2-3 lbs boneless, skinless chicken breasts or thighs
• 1.5 cups long-grain white rice e.g., Basmati or Jasmine
• 4 cups low-sodium chicken broth
• 1 can cream of mushroom or chicken soup 10.5 oz
• 1 medium onion
• 2-3 cloves garlic
• 1 cup frozen mixed vegetables peas, carrots, corn
• 1 tsp dried thyme
• 0.5 tsp paprika
• Salt and black pepper to taste
• Fresh parsley chopped (Optional Garnish)

Instructions

 

Instructions

• Place chicken, chopped onion, and minced garlic in the slow cooker, then season with thyme, paprika, salt, and pepper.
• Whisk together chicken broth and cream of mushroom/chicken soup, then pour the mixture over the chicken in the slow cooker.
• Cover and cook on low for 3-4 hours until the chicken is tender and easily shredded.
• Remove and shred the cooked chicken, then return it to the slow cooker.
• Stir in the rice and frozen vegetables, ensuring the rice is fully submerged in the liquid.
• Cover and cook on high for 30-45 minutes until the rice is tender and has absorbed most of the liquid.
• Turn off the slow cooker and let the dish rest, covered, for 10-15 minutes.
• Stir well before serving and garnish with fresh chopped parsley if desired.

Notes

For best results, do not lift the lid during the initial cooking time to maintain consistent heat. Adjust seasoning to your preference after the dish has rested.