Name: Crockpot Chicken and Rice Recipe: Easy and Comforting
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Ingredients: 1.5 lbs boneless (skinless chicken breasts); 1 cup long-grain white rice (rinsed); 1 medium onion (diced); 2 cloves garlic (minced); 2 medium carrots (sliced); 2 celery stalks (diced); 3 cups low-sodium chicken broth; 1 cup frozen peas (optional); 1 tsp dried thyme; 1 tsp dried rosemary; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/2 cup heavy cream; 2 tbsp olive oil; Optional: Parsley (green onions); Suggested Pairings: Green salad (white wine)

Introduction

Table of Contents

Crockpot Chicken and Rice is a hearty, one-pot meal, perfect for family dinners, meal prep, or cozy weeknight meals. Its tender chicken, fluffy rice, and savory vegetables simmered in a creamy, flavorful broth create a comforting dish that’s both satisfying and effortless. Presented in a white ceramic bowl, garnished with fresh parsley or green onions, this Crockpot Chicken and Rice offers a warm, inviting aesthetic. This recipe delivers a classic slow-cooker version, adaptable for dietary preferences, and ideal for busy home cooks seeking a no-fuss, delicious meal.

Ingredients

For the Crockpot Chicken and Rice:

1.5 lbs boneless, skinless chicken breasts (or thighs)
1 cup long-grain white rice, rinsed
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, diced
3 cups low-sodium chicken broth
1 cup frozen peas (optional)
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 cup heavy cream (or half-and-half)
2 tbsp olive oil

For Serving:

Optional: Chopped fresh parsley, sliced green onions
Suggested Accompaniments: Green salad, dinner rolls
Suggested Pairings: White wine, iced tea
Suggested Aesthetic: Serve in a white ceramic bowl
Suggested Equipment: 6-quart slow cooker, cutting board, knife, wooden spoon

Step-by-Step Process

Prep Ingredients: Rinse rice under cold water until water runs clear. Dice onion, mince garlic, slice carrots, and dice celery.
Layer in Crockpot: Place chicken breasts in the bottom of a 6-quart slow cooker. Add rice, onion, garlic, carrots, celery, and peas (if using). Sprinkle with thyme, rosemary, salt, and pepper. Pour chicken broth over the mixture, ensuring the rice is submerged. Drizzle olive oil on top.
Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through (165°F/74°C internal temperature) and rice is tender. Check halfway; add more broth if rice absorbs too much liquid.
Shred Chicken: Remove chicken, shred with two forks, and return to the crockpot. Stir in heavy cream for creaminess. Taste and adjust the seasoning with more salt or pepper if needed.
Serve: Ladle chicken and rice into a white ceramic bowl. Garnish with parsley or green onions. Serve hot with green salad, dinner rolls, white wine, or iced tea.

Tips for Better Crockpot Chicken and Rice

Rinse rice to remove excess starch and prevent stickiness.
Use low-sodium broth to control saltiness; adjust seasoning at the end.
Check liquid levels during cooking; add broth or water if the rice seems dry.
Avoid lifting the lid frequently to maintain a consistent cooking temperature.
Shred chicken finely for even distribution in the dish.
Add cream at the end to prevent curdling during long cooking.
Use thighs for juicier meat, if preferred.
Enhance aesthetic: Serve in a white ceramic bowl, and garnish with vibrant parsley or green onions for a cozy look.

Variations and Customization

Vegetarian Crockpot Rice: Omit chicken, use vegetable broth, and add 2 cups of diced mushrooms or zucchini.
Vegan Crockpot Rice: Follow the vegetarian version; replace heavy cream with coconut milk or cashew cream.
Gluten-Free Crockpot Chicken and Rice: Naturally gluten-free; ensure broth is gluten-free.
Low-Sodium Crockpot Chicken and Rice: Use low-sodium broth and reduce salt to 1/4 tsp.
Spicy Crockpot Chicken and Rice: Add 1/2 tsp cayenne pepper or 1 diced jalapeño with vegetables.
Cheesy Crockpot Chicken and Rice: Stir in 1 cup shredded cheddar cheese with cream.
Brown Rice Version: Use brown rice; increase cooking time by 1 hour on low and add 1/2 cup extra broth.
Herb-Forward Version: Add 1 tbsp fresh dill or parsley with the cream for extra freshness.

Storage and Serving Tips

Store in an airtight container in the fridge for 3-4 days.
Reheat on the stovetop over low heat with a splash of broth or in the microwave, stirring occasionally.
Freeze in airtight containers for 2 months; thaw in the fridge before reheating.
Serve hot for best flavor; avoid room temperature for over 2 hours due to meat and dairy.
Use leftovers in casseroles, soups, or stuffed peppers.
Pair with light sides like salad to balance richness.
Presented in a white ceramic bowl with garnishes for an inviting charm.

Nutritional Information

Based on 6 servings (1.5 cups each):

Calories: 450 kcal
Total Fat: 18g
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 90mg
Sodium: 620mg
Total Carbohydrates: 38g
Dietary Fiber: 3g
Sugars: 4g
Protein: 32g
Vitamin A: 60% Daily Value
Vitamin C: 10% Daily Value
Calcium: 10% Daily Value
Iron: 15% Daily Value

Note: Values vary by brand. These are high in fat and sodium; try vegetarian or low-sodium versions. Serve with vegetables for balance.

Conclusion

This Crockpot Chicken and Rice recipe offers an easy, comforting meal perfect for any occasion. It transforms simple ingredients into a hearty classic. It’s hands-off preparation and warm presentation make it a favorite. The tender chicken and creamy rice, with vibrant garnishes, delight every time. It’s sure to be a cherished recipe, loved for its effortless appeal.