Cozy Crockpot Chicken and Rice Recipe
Crockpot Chicken and Rice is one of those comforting dishes that feels like a warm hug on a busy weeknight. With tender, juicy chicken and fluffy brown rice mingling with colorful vegetables, it’s not just a meal; it’s a celebration of wholesome ingredients and effortless cooking. This recipe is especially perfect for those days when you crave something hearty yet healthy without spending hours in the kitchen. Throw everything in your slow cooker, set it, and forget it—a dinner solution that busy families will appreciate time and again.
Why You’ll Love This Dish
This Crockpot Chicken and Rice recipe stands out for several reasons. First, it’s incredibly straightforward, making it a top choice for cookers of all experience levels. Second, it sets you up for success with just minimal effort. All the ingredients come together in one pot, meaning less cleanup for you and more time to enjoy with your family. Plus, it’s budget-friendly! The ingredients are affordable and accessible, using pantry staples like rice and chicken.
Imagine coming home after a long day to the inviting aroma of a perfectly cooked meal. Cook it any night of the week, or even for a lazy Sunday brunch—this dish adapts effortlessly to your schedule.
“This recipe has become a staple in our house! It’s easy to prepare and so delicious that even the kids ask for seconds!”
The Cooking Process Explained
Want to know how to whip up this heartwarming dish? It really is as simple as one, two, three! Start by rinsing the brown rice to get rid of excess starch, which helps keep the grains light and fluffy. Pre-cook that rice briefly to make sure it’s tender by the end of cooking. Then, layer the ingredients in your slow cooker, starting with par-cooked rice, followed by carrots, shallots, and Dijon mustard, and you’re already halfway there!
You’ll next place the chicken atop these flavorful veggies and sprinkle on your spices. After pouring in the broth, just cover it up, set it to HIGH, and let it slowly transform into a delightful dinner. Timing is the key, so just follow the instructions, and remember to stir in those vibrant peas and creamy Greek yogurt right before serving.
What You’ll Need
Here’s your ingredient list for this delightful dish:
- 1 cup long-grain brown rice (rinsed multiple times)
- 4 1/2 to 5 1/2 cups low-sodium chicken broth
- 1 1/2 cups diced carrots (about 4 medium carrots)
- 1 small shallot (finely chopped or 1/2 small onion)
- 1 tablespoon Dijon mustard
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup frozen peas
- 1/2 cup nonfat plain Greek yogurt
- 1/2 cup freshly grated sharp cheddar cheese (white cheddar recommended)
- Chopped fresh parsley (optional for serving)
Feel free to make substitutions based on your preferences! Frozen or fresh veggies work well, and you can swap chicken for turkey or even tofu if you’re looking for a plant-based option.
Directions to Follow
- Rinse the brown rice thoroughly to remove extra starch, allowing it to fluff up nicely during cooking.
- In a separate pot, bring 2 cups of chicken broth to a boil. Add the rinsed rice and cook for about 10 minutes. Drain and set aside.
- Lightly coat the slow cooker with nonstick spray. Add the partially cooked rice, diced carrots, chopped shallot, and Dijon mustard. Stir gently to mix.
- Place the chicken on top of the rice and veggie mixture. Season it with garlic powder, thyme, salt, and pepper.
- Pour in 2 1/2 cups of chicken broth over the top, cover, and cook on HIGH for 1 1/2 to 2 hours.
- Remove the chicken once cooked, covering it loosely to keep warm. Stir the rice and vegetables, then cover again and continue cooking on HIGH for another 1 to 1 1/2 hours until the rice is tender.
- Stir in the frozen peas and Greek yogurt. Dice the cooked chicken and return it to the slow cooker. Add 1/4 cup of cheddar cheese and stir to combine. Sprinkle the remaining cheese on top and cover until melted.
- Serve warm, garnished with fresh parsley if desired.
Best Ways to Enjoy It
Serving this dish is just as simple as making it! Plate the chicken and rice hot from the slow cooker, garnishing with freshly chopped parsley for a vibrant touch. Pair it with a simple side salad or steamed green vegetables to balance the meal. For a little kick, consider adding some hot sauce or sriracha to each plate.
Storage and Reheating Tips
Leftovers? No problem! Store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for 2-3 minutes or warm on the stovetop with a splash of broth to keep the rice moist. If you want to save it for longer, you can freeze the dish. Just ensure it’s cooled completely before transferring to a freezer-safe container. For the best quality, consume frozen portions within 2-3 months.
Extra Advice
- Rinsing the rice is essential. It helps to achieve that fluffy texture we’re looking for.
- Use low-sodium broth to control the saltiness of your dish—this way, you can adjust to your taste.
- Don’t skip the Greek yogurt; it adds a creamy richness that elevates the dish!
Creative Twists Worth Trying
Feel free to get creative! You can add spinach, bell peppers, or even corn for a splash of color and flavor. Try experimenting with different spices, such as smoked paprika or cayenne pepper, if you like a little heat. For a southwestern spin, toss in some black beans and corn, or stir in fresh cilantro before serving.
Your Questions Answered
How long does it take to prepare this dish?
Prep time is about 15 minutes, with a longer slow cooking time of 3 to 4 hours, depending on your settings.
Can I use white rice instead of brown rice?
Yes, but you may need to adjust cooking times, as white rice cooks faster. Check your rice package for guidance.
Is this freezer-friendly?
Absolutely! Ensure it cools completely before freezing in an airtight container.
Now, roll up your sleeves and enjoy the delightful process of making this nourishing home-cooked meal! Your family will be raving about it for days!
Crockpot Chicken and Rice
Ingredients
Main Ingredients
- 1 cup long-grain brown rice, rinsed multiple times Rinsing helps achieve fluffy rice.
- 4.5 to 5.5 cups low-sodium chicken broth Use low-sodium to control saltiness.
- 1.5 cups diced carrots (about 4 medium carrots)
- 1 small shallot, finely chopped (or 1/2 small onion)
- 1 tablespoon Dijon mustard
- 1.5 pounds boneless, skinless chicken breasts or thighs Either cut works well.
- 1.5 teaspoons garlic powder
- 1 teaspoon dried thyme
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 1 cup frozen peas Add at the end.
- 0.5 cup nonfat plain Greek yogurt Adds creaminess.
- 0.5 cup freshly grated sharp cheddar cheese (white cheddar recommended) Use for garnish.
- Chopped fresh parsley Optional for serving.
Instructions
Preparation
- Rinse the brown rice thoroughly to remove extra starch.
- In a separate pot, bring 2 cups of chicken broth to a boil. Add the rinsed rice and cook for about 10 minutes. Drain and set aside.
- Lightly coat the slow cooker with nonstick spray and add the partially cooked rice, diced carrots, chopped shallot, and Dijon mustard. Stir gently to mix.
Cooking
- Place the chicken on top of the rice and veggie mixture. Season it with garlic powder, thyme, salt, and pepper.
- Pour in 2.5 cups of chicken broth over the top, cover, and cook on HIGH for 1.5 to 2 hours.
- Remove the chicken once cooked, covering it loosely to keep warm. Stir the rice and vegetables, then cover again and continue cooking on HIGH for another 1 to 1.5 hours until the rice is tender.
- Stir in the frozen peas and Greek yogurt, dice the cooked chicken, and return it to the slow cooker. Add 1/4 cup of cheddar cheese and stir to combine.
- Sprinkle the remaining cheese on top and cover until melted.
Serving
- Serve warm, garnished with fresh parsley if desired.
