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Easy Crock Pot Chicken and Rice

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 lbs ½boneless skinless chicken breasts or thighs
  • 1 cups ½long-grain white rice rinsed
  • 3 cups low-sodium chicken broth
  • 1 cloves onion 3garlic (minced), chopped
  • 1 cup carrots 1frozen peas or mixed veggies, diced
  • 2 tbsp butter or olive oil
  • 1 tsp salt ½pepper
  • 1 tsp garlic powder 1onion powder
  • 1 tsp dried thyme or Italian seasoning ½paprika (optional)
  • cup ½–1shredded cheese ¼Parmesan, ¼–½milk or half-and-half (optional)
  • Fresh parsley lemon wedges (optional)

Method
 

  1. Step 1: Prep the Crock Pot Base Lightly grease the slow cooker insert with a bit of butter or oil. Add the rinsed rice, chopped onion, garlic, carrots, and frozen peas/mixed vegetables. Pour in the chicken broth and stir to combine. Mini tip: Rinsing the rice removes extra starch and helps prevent it from becoming gummy.
  2. Step 2: Season Everything Well Add salt, pepper, garlic powder, onion powder, thyme/Italian seasoning, and paprika (if using). Stir again so the seasonings are evenly distributed. Dot the top with the 2 tablespoons of butter, cut into small pieces (or drizzle with olive oil). Mini tip: Seasoning the rice and liquid now ensures every bite tastes good, not just the chicken.
  3. Step 3: Add the Chicken Lay the chicken breasts or thighs in a single layer on top of the rice mixture. Sprinkle a small pinch of salt and pepper directly on the chicken. Mini tip: Don’t cut the chicken yet; it stays juicier if you shred it after cooking.
  4. Step 4: Cook on Low and Let the Crock Pot Work Cover the slow cooker with the lid. Cook on LOW for 3 ½–4 ½ hours, or until the chicken is cooked through (internal temperature 165°F) and the rice is tender. Avoid opening the lid during the first 2 ½–3 hours — you’ll lose steam and slow down cooking. Mini tip: Every slow cooker runs a little differently; check around the 3 ½-hour mark.
  5. Step 5: Shred the Chicken and Stir Everything Together Once cooked, remove the chicken to a plate and gently shred it with two forks. Return the shredded chicken to the crock pot and stir well to mix with the rice and veggies. If the mixture looks a bit dry, add a splash of broth or milk to loosen it.
  6. Step 6: Make It Creamy (Optional but Delicious) Stir in shredded cheddar or mozzarella and Parmesan while the mixture is still hot. Add milk or half-and-half a little at a time until you reach your desired creaminess. Taste and adjust seasoning with more salt, pepper, or herbs. Mini tip: Add cheese off heat or on the “Warm” setting to prevent it from getting grainy.
  7. Step 7: Serve and Garnish Scoop into bowls and garnish with fresh parsley. Add a squeeze of lemon over each serving for a bright, fresh finish if you like. Serve hot.