Crockpot Chicken and Rice
This Crockpot Chicken and Rice is the ultimate set-it-and-forget-it dinner. Tender chicken thighs slow-cook with fluffy long-grain rice, colorful mixed vegetables, and a rich, creamy broth all in one pot, filling your home with incredible aroma while you go about your day. It is budget-friendly, endlessly customizable, and on the table with almost zero effort.
Equipment
- 6-quart slow cooker A programmable model is ideal so it can switch to warm when done
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Medium bowl For whisking together broth and cream of chicken soup
- Wooden spoon or spatula
Ingredients
- 1.5 lbs boneless skinless chicken thighs about 680g
- 1.5 cups long-grain white rice uncooked; about 280g
- 3 cups chicken broth about 710ml; low-sodium recommended
- 10.5 oz cream of chicken soup 1 can (about 298g)
- 1 cup frozen mixed vegetables about 150g; do not thaw
- 1 small onion diced
- 3 garlic cloves minced
- 1 tsp paprika
- 1 tsp dried thyme
- salt and pepper to taste
- 2 tbsp butter cut into small pieces; sub olive oil for dairy-free
For Garnish
- fresh parsley roughly chopped
Instructions
- Dice the onion, mince the garlic, and pat the chicken thighs dry with paper towels. Season both sides of the chicken generously with salt, pepper, paprika, and dried thyme.
- Spray the inside of your slow cooker with non-stick cooking spray, then add the onion and garlic to the bottom. Pour in the uncooked rice, spread evenly, and place the seasoned chicken thighs on top in a single layer.
- Scatter the frozen mixed vegetables over and around the chicken. Whisk the chicken broth and cream of chicken soup together in a bowl, then pour the mixture evenly over everything. Dot the butter on top and gently press the rice down to submerge it in the liquid.
- Cover tightly and cook on high for 4 hours or low for 6 to 7 hours. Do not lift the lid during cooking. The dish is done when the chicken reaches 165°F internally and the rice is tender.
- Remove the chicken, shred or cut it into bite-sized pieces, then return it to the slow cooker and stir gently. Let the dish rest for 5 minutes, garnish with fresh parsley, and serve hot.
Notes
- Use chicken thighs instead of breasts for best results. Thighs stay moist and tender throughout long cooking, while breasts can dry out and become stringy.
- Do not lift the lid during cooking. Every peek adds 15 to 20 minutes to the cooking time and can result in undercooked rice.
- Long-grain white rice works best here. It holds its shape during slow cooking far better than short- or medium-grain varieties.
- For brown rice, increase liquid to 4 cups and cook on low for 8 to 9 hours.
- To make this dairy-free, replace the butter with olive oil and use a dairy-free cream of chicken soup or substitute coconut milk thickened with flour.
- Check liquid level if cooking on high. After 3 hours, peek once to make sure there is still enough liquid in the pot.
- For a Mexican-inspired variation, replace thyme with cumin and chili powder, add black beans and corn, and top with shredded cheese and cilantro.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Add a splash of broth when reheating to restore moisture.
- You can prep everything the night before, refrigerate the slow cooker insert, and pop it into the base in the morning for even easier mornings.
- Taste and adjust seasonings just before serving. The broth and soup can vary in saltiness by brand, so final seasoning makes a big difference.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 48gProtein: 28gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 680mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 8mgCalcium: 4mgIron: 12mg
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