Description
This crockpot chicken and rice comes together with minimal effort as you layer tender chicken, rice, and broth in one pot and let it cook while you go about your day. Your dinner is ready when you are, with perfectly cooked chicken and fluffy rice that tastes like you spent hours in the kitchen.
Ingredients
Scale
Proteins and Grains:
- 4 boneless, skinless chicken breasts
- 2 cups long-grain white rice
Liquids and Base:
- 4 cups chicken broth
- 1 tablespoon olive oil
Vegetables and Seasonings:
- 1 cup diced onions
- 1 cup frozen mixed vegetables
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Warm 1 tablespoon of olive oil in your skillet on medium heat for about 2 minutes until it shimmers.
- Toss in your 1 cup of diced onions and 2 minced garlic cloves, letting them soften for 3 to 4 minutes while you stir occasionally.
- Transfer your 4 boneless, skinless chicken breasts to the crockpot basin.
- Pour your sautéed onion mixture directly over the chicken in the crockpot.
- Add your 2 cups of long-grain white rice to the pot alongside the chicken and aromatics.
- Pour in your 4 cups of chicken broth and distribute your 1 cup of frozen mixed vegetables throughout.
- Sprinkle 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika across everything in your crockpot.
- Give the contents a thorough stir to distribute the seasonings and rice evenly throughout the liquid.
- Cover your crockpot and set it to low heat for 6 to 8 hours, or if your schedule is tight, use high heat for 3 to 4 hours instead.
- Once the cooking time finishes, carefully remove your chicken pieces and shred them using two forks or your hands.
- Return the shredded chicken to the crockpot and mix it into the rice and vegetables until everything combines well.
Notes
- Sautéing your onions and garlic before adding them to the crockpot brings out their natural sweetness and gives the whole dish better flavor than cooking them raw.
- Uncooked rice works perfectly in this recipe since it absorbs the broth as everything cooks, so there’s no need to cook it separately beforehand.
- For a gluten-free version, just swap regular chicken broth for a certified gluten-free broth and verify your rice doesn’t contain any additives.
- If your chicken seems dry when finished cooking, the cooking time may have been too long on high heat, so stick closer to the 3-hour mark on high rather than pushing toward 4 hours.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Slow Cooked Chicken
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 403 kcal
- Sugar: 2 g
- Sodium: 610 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 85 mg