Crockpot chicken and rice is a simple, filling meal that’s easy to make. You just put everything in the slow cooker and let it cook. It’s warm, creamy, and perfect for a no-fuss dinner.
Why We Love This Crockpot Chicken and Rice Recipe
You’ll love this recipe for many reasons. First, it’s incredibly hands-off—after a few minutes of prep, the slow cooker does the rest. Second, it’s a complete meal all in one pot: protein, veggies, and grains come together with no need for extra sides (unless you want them!). The flavors meld beautifully as it simmers, creating a dish that’s creamy, savory, and kid-friendly. Plus, it uses simple ingredients you likely already have in your kitchen. The result is a cozy, nourishing meal that’s perfect for any night of the week.
Ingredients for Crockpot Chicken and Rice
- 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 of a 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)
How to Make Crockpot Chicken and Rice Directions
To start, rinse your brown rice several times. This step removes extra starch and helps the rice cook evenly. Then, bring 2 cups of chicken broth to a boil on the stovetop. Add your rinsed rice and cook for about 10 minutes. Once partially cooked, drain the rice and set it aside.
Lightly coat the inside of a 5-quart or larger slow cooker with nonstick spray. Add the par-cooked rice, diced carrots, chopped shallot (or onion), and Dijon mustard to the bottom. Stir gently to mix everything together. Lay the chicken breasts or thighs right on top of the rice and veggie mixture.
Season the chicken with garlic powder, dried thyme, kosher salt, and black pepper. Pour in 2 1/2 cups of chicken broth over the top. Cover the slow cooker with the lid and cook on HIGH for 1 1/2 to 2 hours. The chicken should be fully cooked through at this point.
Carefully remove the chicken from the slow cooker and set it aside on a plate. Cover it loosely to keep it warm. Give the rice and vegetables a good stir. At this point, you’ll notice the rice is still a bit firm. Cover the slow cooker again and continue cooking on HIGH for another 1 to 1 1/2 hours, or until the rice is tender. If it starts to look dry, just add a splash of the remaining broth to keep it moist.
Once the rice is fully cooked, stir in the frozen peas and Greek yogurt. Dice the cooked chicken into bite-sized pieces and add it back to the slow cooker. Sprinkle in 1/4 cup of the cheddar cheese and stir to combine. Top the dish with the remaining cheese. Cover and let it cook for a few more minutes until the cheese melts.
When ready, serve warm with fresh chopped parsley on top if you like. The result is a cozy, creamy, and hearty meal that’s ready to enjoy.
How to Serve Crockpot Chicken and Rice
This recipe is a complete meal by itself, so you don’t need to add much. But if you want to round it out further, serve it with a crisp green salad or steamed green beans. The creamy texture of the chicken and rice pairs well with something fresh and light. You can also offer a side of crusty bread or a few crackers if you want something to scoop up the extra sauce. For a touch of brightness, squeeze a bit of lemon juice over each serving, or top with fresh herbs. However you serve it, this dish feels like comfort in a bowl.
Expert Tips: Crockpot Chicken and Rice
- Rinse the Rice Thoroughly: This step is essential. Unrinsed rice holds too much starch and can result in uneven or sticky texture.
- Use Long-Grain Brown Rice Only: Don’t substitute other rice types—cooking times and liquid ratios vary and can ruin the dish.
- Don’t Skip the Par-Cooking: A quick 10-minute boil ensures the rice softens properly in the slow cooker.
- Adjust Liquid as Needed: If the mixture starts to dry out during cooking, use a splash of the remaining broth to keep everything moist.
- Greek Yogurt for Creaminess: Adds tang and richness without extra fat. Make sure to stir it in gently to avoid curdling.
- Cheese Choice Matters: Sharp white cheddar adds a bold flavor without overpowering. Freshly grated melts better than pre-shredded.
- Use a Meat Thermometer: For food safety and ideal texture, the chicken should reach 165°F internally.
How to Store Crockpot Chicken and Rice
Let the dish cool completely before storing. Transfer leftovers into an airtight container. You can keep it in the refrigerator for up to 4 days. When reheating, warm it on the stovetop over medium-low heat or use a microwave. Add a splash of broth, milk, or water to prevent it from drying out. This dish also freezes well. Store in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.
Variation of Crockpot Chicken and Rice
Want to switch things up? Try these variations:
- Add More Veggies: Include diced bell peppers, spinach, or corn for more color and flavor.
- Spicy Kick: Mix in a pinch of red pepper flakes or a chopped jalapeño for heat.
- Different Protein: Try cooked ground chicken or turkey, or even rotisserie chicken added at the end.
- Cheese Swap: Use mozzarella for a milder taste, or pepper jack for spice.
- Creamier Texture: Stir in a little cream cheese or a splash of half-and-half with the Greek yogurt.
- Herb Boost: Fresh thyme, rosemary, or dill can change the flavor profile and add freshness.
FAQ About Crockpot Chicken and Rice
Can I use white rice instead of brown rice? No. White rice cooks faster and requires different liquid ratios. Stick with long-grain brown rice for best results.
Can I cook this on low heat instead of high? It’s not recommended. Cooking on low can result in mushy, uneven rice. High heat gives better texture.
What’s the best chicken to use? Boneless, skinless chicken breasts or thighs both work well. Thighs tend to be more flavorful and juicy.
Can I prepare this recipe ahead of time? Yes. You can prep all ingredients the night before and store them in the fridge. Just dump everything into the crockpot when ready.
Why is my rice still crunchy? This could be from under-rinsed rice or not enough liquid. Make sure you par-cook and check the broth levels during cooking.
Can I freeze leftovers? Yes. This dish freezes well. Store in a sealed container for up to 3 months and thaw overnight before reheating.
Can I use store-bought precooked rice? It’s not ideal, but possible. Add it at the end instead of raw rice. Cooking times and textures will vary, so watch closely.
Crockpot Chicken and Rice
Ingredients
- 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)
- to taste chopped fresh parsley (optional for serving)
Instructions
- Rinse the brown rice several times to remove extra starch.
- Bring 2 cups of chicken broth to a boil on the stovetop, add the rinsed rice, and cook for about 10 minutes. Drain and set aside.
- Lightly coat the slow cooker with nonstick spray. Add the par-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 the chicken 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, cover it loosely to keep warm, and stir the rice and vegetables.
- 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. Top with remaining cheese and cover until melted.
- Serve warm, garnished with fresh parsley if desired.
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