Crock Pot Chicken and Rice:
Introduction:
Crock Pot Chicken and Rice is the ultimate comfort food, offering a delicious and hearty meal with minimal effort. This dish combines tender, slow-cooked chicken with perfectly seasoned rice, all in one pot. The beauty of this recipe lies in its simplicity—just set it in the morning and come home to a warm, satisfying dinner. Ideal for busy weeknights or lazy weekends, this recipe is versatile enough to customize with your favorite vegetables or seasonings. Whether you’re feeding a family or meal-prepping for the week, Crock Pot Chicken and Rice is a go-to dish that’s both nourishing and flavorful.
Crock Pot Chicken and Rice Recipe
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice (uncooked)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 ½ cups low-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese (optional)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup frozen peas and carrots (optional)
- Fresh parsley, chopped (for garnish)
Directions:
- Prepare the Ingredients:
- Rinse the rice under cold water until the water runs clear, then set it aside.
- Season the chicken breasts with salt, pepper, thyme, and paprika on both sides.
- Layer the Crock Pot:
- In the bottom of your crock pot, spread the rinsed rice evenly.
- Place the seasoned chicken breasts on top of the rice.
- Add Aromatics:
- Sprinkle the chopped onion and minced garlic over the chicken and rice.
- Mix the Wet Ingredients:
- In a bowl, whisk together the chicken broth and cream of chicken soup until smooth.
- Pour the mixture over the chicken, making sure the rice is fully submerged in the liquid.
- Cook:
- Cover the crock pot with the lid and cook on low for 4-5 hours, or until the chicken is tender and the rice is fully cooked. If cooking on high, it will take about 2-3 hours.
- Add Vegetables and Cheese (Optional):
- About 30 minutes before serving, stir in the frozen peas and carrots, if using. Sprinkle shredded cheddar cheese over the top if desired, then cover and let it cook until the vegetables are heated through and the cheese is melted.
- Finish and Serve:
- Once done, fluff the rice with a fork and mix it with the chicken. You can either leave the chicken breasts whole or shred them into the rice.
- Garnish with freshly chopped parsley and serve hot.
Tips:
- Rice Type: For best results, use long-grain white rice. Avoid using quick-cooking or instant rice, as it may become mushy.
- Creamier Texture: For a creamier consistency, add an extra half can of cream of chicken soup or a splash of heavy cream.
- Customize: Feel free to add other vegetables like bell peppers, mushrooms, or broccoli for added nutrition and flavor.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth if the rice has absorbed too much liquid.