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.
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.