Crockpot Chicken and Rice Recipe
This comforting Crockpot Chicken and Rice recipe combines tender chicken breasts, hearty long-grain brown rice, and fresh vegetables in a creamy, cheesy slow-cooked dish. Enhanced with Dijon mustard, garlic, and thyme, it offers a wholesome, easy-to-make meal perfect for busy weeknights. The slow cooker method allows flavors to meld beautifully while requiring minimal hands-on time.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 4 servings, about 6 1/2 cups
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 1 cup long-grain brown rice (do not substitute any other kind of rice, including short grain, instant, or white)
- 4 ½ to 5 ½ cups low-sodium chicken broth
- 1 ½ cups diced carrots (about 4 medium)
- 1 small shallot, finely chopped (about 1/4 cup) or 1/2 of a small regular onion
- 1 tablespoon Dijon mustard
- 1 ½ pounds boneless, skinless chicken breasts or chicken thighs
- 1 ½ teaspoons garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Finishing Ingredients
- 1 cup frozen peas
- ½ cup nonfat plain Greek yogurt
- ½ cup freshly grated sharp cheddar cheese, divided (white cheddar preferred)
- Chopped fresh parsley (optional for serving)
Instructions
- Par-cook rice: Rinse the long-grain brown rice several times to remove excess starch, which is essential for proper cooking. Bring 2 cups of low-sodium chicken broth to a boil, add the rinsed rice, and cook for 10 minutes. Drain the rice thoroughly.
- Prepare the slow cooker: Lightly coat a 5-quart or larger slow cooker with nonstick cooking spray. Add the par-cooked rice, diced carrots, finely chopped shallot, and Dijon mustard. Stir to combine the ingredients evenly.
- Add and season the chicken: Arrange the chicken breasts or thighs on top of the rice mixture. Sprinkle the garlic powder, dried thyme, kosher salt, and ground black pepper evenly over the chicken.
- Add broth and cook: Pour 2 ½ cups of chicken broth over the ingredients. Cover the slow cooker and cook on HIGH for 1 ½ to 2 hours, or until the chicken is fully cooked through.
- Continue cooking the rice: Remove the chicken breasts to a plate and cover to keep warm. Stir the rice and vegetables in the slow cooker, then cover again and continue cooking on HIGH until the rice is tender, approximately 1 to 1 ½ additional hours. If the rice appears dry, add some of the remaining chicken broth as needed.
- Incorporate finishing ingredients: Uncover the slow cooker and stir in the frozen peas and nonfat plain Greek yogurt until well combined.
- Add the chicken and cheese: Dice the cooked chicken and stir it into the rice mixture with ¼ cup of the grated cheddar cheese. Sprinkle the remaining ¼ cup cheddar cheese over the top.
- Melt the cheese and serve: Cover and cook for a few more minutes on HIGH until the cheese is melted. Serve the dish warm, garnished with chopped fresh parsley if desired.
Notes
- Par-cooking the rice is recommended to avoid crunchy texture, though some cooks have success without this step.
- Cooking times may vary depending on your slow cooker model; consider adding extra cooking time if rice is not tender.
- Using only long-grain brown rice is advised due to specific liquid ratios and cooking times.
- Cooking on LOW is not recommended as it results in mushy rice; HIGH setting provides the best texture.
- The rice texture may be softer than stove-top or rice cooker methods—this is normal for slow cooking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stovetop over medium-low heat or in the microwave, adding a splash of broth or water to maintain moisture.
- Freeze leftovers in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
Find it online: https://zaracooking.com/crockpot-chicken-and-rice-recipe/
