Simple Crockpot Chicken and Rice
Simple Crockpot Chicken and Rice is the kind of meal that brings everyone to the table without much fuss. It is cozy, creamy, and full of familiar flavors that feel just right on a busy weeknight.
Ingredients
- 2 lb boneless skinless chicken breasts or boneless skinless chicken thighs
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 onion finely diced
- 2 cloves garlic minced
- 1 cup carrots diced
- 1 cup celery diced
- 2 tbsp butter
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried thyme
- 1 cup frozen peas stirred in near the end
- 0.5 cup milk or half-and-half for extra creaminess
- 0.5 cup shredded cheddar cheese optional
Instructions
- Dice the onion, carrots, and celery, then mince the garlic. This small bit of prep helps everything cook evenly and gives the dish a deeper homemade flavor.
- Place the chicken in the crockpot, then add the rice, broth, vegetables, butter, salt, pepper, and thyme. Stir gently so the rice is evenly distributed and not clumped together.
- Cover and cook on low until the chicken is cooked through and the rice is tender. If your slow cooker runs hot, check a little earlier so the rice stays soft but not mushy.
- Remove the chicken and shred it with two forks. Return it to the crockpot and stir it back into the rice mixture so every bite is cozy and well combined.
- Stir in the peas and a splash of milk or half-and-half if you want a creamier texture. Let it warm through for a few minutes, then serve it hot.
Notes
Use long grain white rice for the best texture, since it holds up well in the slow cooker. If you use brown rice, the cooking time and liquid amount will need to change.
Try not to lift the lid too often while it cooks. Keeping the heat steady helps the rice cook evenly and keeps the chicken tender.
If the mixture seems too thick at the end, add a small splash of warm broth. If it seems too loose, let it sit uncovered for a few minutes so it can thicken naturally.