Easy Crockpot Chicken and Rice: Best One-Pot Dinner Recipe

Introduction

This easy crockpot chicken and rice recipe is the ultimate one-pot dinner for busy weeknights. Tender chicken breasts cook slowly with creamy rice and flavorful seasonings, delivering a comforting and satisfying meal with minimal effort.

Ingredients

• 1.5 pounds (680 grams) boneless, skinless chicken breasts
• 1 cup (200 grams) long-grain white rice
• 3 cups (710 ml) low-sodium chicken broth
• 1 can (10.5 ounces / 298 grams) condensed cream of chicken soup
• 2 tablespoons (28 grams) unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup (150 grams) frozen peas and carrots
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Step 1: Place chicken breasts in the bottom of a 6-quart or larger slow cooker in a single layer.
2. Step 2: In a small bowl, mix garlic powder, onion powder, dried thyme, paprika, salt, and pepper. Sprinkle evenly over the chicken.
3. Step 3: Sprinkle uncooked rice evenly around and over the chicken. Pour chicken broth and cream of chicken soup over everything. Add butter on top, cut into pieces.
4. Step 4: Cover and cook on LOW for 3 to 4 hours. Do not open the lid during the first 3 hours.
5. Step 5: After 3 hours, check if chicken is cooked through and rice is tender. If not, cook for another 30 to 60 minutes.
6. Step 6: Shred the chicken in the slow cooker using two forks. Stir to combine with rice.
7. Step 7: Stir in frozen peas and carrots. Cover and let sit for 5 minutes to heat through.
8. Step 8: Taste and adjust seasoning if needed. Sprinkle with fresh parsley if desired. Serve hot.

Tips & Variations

• Use boneless, skinless chicken thighs instead of breasts for extra juicy meat.
• Add a splash of lemon juice or a pinch of cayenne for a brighter or spicier flavor.
• Swap frozen peas and carrots for other veggies like corn or green beans as preferred.
• For a richer dish, stir in a handful of shredded cheese just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of chicken broth to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid, so it is not recommended for this recipe unless you adjust the cooking time and broth accordingly.

Is it safe to leave the slow cooker on for longer than 4 hours?

Yes, as long as your slow cooker maintains a safe temperature. If needed, you can extend the cooking time slightly, but check the chicken and rice regularly to avoid overcooking.

Easy Crockpot Chicken and Rice: Best One-Pot Dinner Recipe

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4.5 from 137 reviews

This Easy Crockpot Chicken and Rice recipe is a comforting one-pot dinner that combines tender chicken breasts, flavorful rice, and a creamy blend of chicken broth and condensed soup. Perfect for busy days, this slow cooker meal requires minimal prep and yields a hearty, satisfying dish that the whole family will enjoy.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 40 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Chicken and Seasoning

• 1.5 pounds (680 grams) boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Rice and Broth

• 1 cup (200 grams) long-grain white rice
• 3 cups (710 ml) low-sodium chicken broth
• 1 can (10.5 ounces / 298 grams) condensed cream of chicken soup

Additional Ingredients

• 2 tablespoons (28 grams) unsalted butter
• 1 cup (150 grams) frozen peas and carrots
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Place Chicken in Slow Cooker: Arrange the chicken breasts in a single layer at the bottom of a 6-quart or larger slow cooker to ensure even cooking.
2. Season the Chicken: In a small bowl, combine garlic powder, onion powder, dried thyme, paprika, salt, and black pepper. Sprinkle this seasoning mixture evenly over the chicken breasts for a well-balanced flavor.
3. Add Rice and Liquids: Evenly sprinkle the uncooked rice over and around the chicken. Pour the low-sodium chicken broth and condensed cream of chicken soup over the rice and chicken. Top with pieces of unsalted butter.
4. Cook on Low: Cover the slow cooker and cook the mixture on the LOW setting for 3 to 4 hours. Avoid opening the lid during the first 3 hours to maintain steady cooking temperature.
5. Check Doneness: After 3 hours, check if the chicken is fully cooked through and the rice is tender. If needed, continue cooking for another 30 to 60 minutes until done.
6. Shred Chicken: Use two forks to shred the chicken directly in the slow cooker, then stir well to combine the shredded meat with the rice.
7. Add Vegetables and Heat Through: Stir in the frozen peas and carrots, cover, and let sit for 5 minutes to allow the vegetables to heat through.
8. Final Seasoning and Serve: Taste the dish and adjust seasoning if necessary. Sprinkle with chopped fresh parsley if desired before serving hot.

Notes

• Do not lift the lid during the first 3 hours of cooking to ensure optimal slow cook results.
• You can substitute frozen mixed vegetables based on preference or availability.
• Using low-sodium broth helps control the salt content, but adjust seasoning at the end to taste.
• This recipe can be doubled for larger gatherings if your slow cooker is large enough.
• Leftovers store well in the refrigerator for up to 3 days and reheat easily.

Keywords: easy crockpot chicken recipe, chicken and rice slow cooker, one pot dinner, slow cooker chicken and rice, simple crockpot meals