Here’s a simple, cozy Crock Pot Chicken and Rice recipe that’s creamy, flavorful, and hands-off:
Ingredients (Serves 4–6)
- 4 boneless, skinless chicken breasts (or thighs for more flavor)
- 1 cup long-grain white rice (uncooked)
- 2 1/2 cups chicken broth
- 1 cup cream of mushroom soup (or cream of chicken soup)
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 1 cup frozen peas and carrots (optional)
- 1 tsp dried thyme (or Italian seasoning)
- 1/2 tsp paprika
- Salt and pepper, to taste
- 2 tbsp butter (optional, for richness)
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the base:
- In the Crock Pot, combine chicken broth, cream of mushroom soup, onion, garlic, thyme, paprika, salt, and pepper. Stir well.
- Add chicken and rice:
- Place the chicken breasts on top of the mixture.
- Pour the uncooked rice around the chicken (not directly on top).
- Cook:
- Cover and cook on low for 4–5 hours, or on high for 2–3 hours.
- About 30 minutes before serving, stir in peas and carrots if using.
- Finish:
- Remove chicken, shred or slice, and return to the rice mixture.
- Stir in butter if desired for extra creaminess.
- Serve:
- Garnish with fresh parsley. Enjoy hot!
✅ Tips:
- Avoid overcooking rice: Start checking at 4 hours on low; rice can get mushy if cooked too long.
- Variations: Add mushrooms, bell peppers, or corn for extra flavor.
- For a cheesy version, sprinkle ½ cup shredded cheese on top during the last 10 minutes.
If you want, I can also give a one-pot version with minimal prep that cooks everything, including vegetables, in under 2 hours, perfect for busy nights.
Do you want that quick version?
