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Crockpot Chicken and Rice Recipe

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4 from 8 reviews

  • Author: Sara
  • Total Time: 2 hours 45 minutes
  • Yield: 4 servings

Description

This comforting Crockpot Chicken and Rice recipe combines tender, seasoned chicken breasts with creamy, flavorful rice cooked slowly to perfection. Enhanced with garlic, thyme, caramelized butter, peas, and cheddar cheese, this meal is perfect for an easy, hearty dinner that requires minimal hands-on time.

Ingredients

Chicken

  • 4 medium boneless skinless chicken breasts (about 1 ½ pounds)
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons extra virgin olive oil

Rice and Vegetables

  • 1 ½ cups long grain white rice, uncooked
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 cup diced carrots
  • 1 teaspoon fresh thyme, finely chopped
  • 2 ½ cups chicken stock
  • 1 cup frozen peas

Dairy and Finishing

  • 8 tablespoons unsalted butter, sliced (1 stick)
  • ½ cup half & half
  • 1 ½ cups cheddar cheese, shredded (divided: ½ cup + 1 cup)
  • 1 teaspoon fresh parsley, finely chopped

Instructions

  1. Season Chicken: Sprinkle ½ teaspoon kosher salt, ¼ teaspoon fresh ground black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder evenly over the 4 chicken breasts to evenly distribute the seasoning.
  2. Sear Chicken: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4 to 5 minutes on each side until they develop a golden brown crust. The chicken does not need to be fully cooked at this stage. Remove and transfer to a plate.
  3. Add Rice Base: In the slow cooker, combine 1 ½ cups uncooked long grain white rice, minced garlic, diced carrots, fresh thyme, and 2 ½ cups chicken stock. Stir thoroughly to mix all ingredients evenly.
  4. Add Butter and Chicken: Distribute the sliced 8 tablespoons unsalted butter evenly over the rice mixture. Place the seared chicken breasts carefully on top of the rice and butter layer.
  5. Cook: Cover the slow cooker and cook on High for approximately 1 ½ hours, or until the chicken reaches an internal temperature of 165°F (75°C).
  6. Remove Chicken: Once cooked, transfer the chicken breasts to a plate and loosely cover them with foil to keep warm.
  7. Finish Rice: Stir in ½ cup half & half, frozen peas, and ½ cup shredded cheddar cheese into the rice in the slow cooker. Cover again and continue cooking on High for an additional 30 minutes to 1 hour until the rice is tender and creamy.
  8. Melt Cheese: Switch the slow cooker to Warm setting. Return the chicken breasts on top of the rice and sprinkle with the remaining 1 cup shredded cheddar cheese. Cover and let sit until the cheese has melted and the chicken is warmed through.
  9. Serve: Garnish the dish with 1 teaspoon fresh parsley finely chopped before serving for a fresh, bright finish.

Notes

  • For best results, use bone-in chicken breasts if preferred but adjust cooking time accordingly.
  • Rice may vary in cooking time depending on your slow cooker model; check for tenderness before serving.
  • You can substitute frozen mixed vegetables instead of peas and carrots if desired.
  • Use low sodium chicken stock to better control the salt content of the dish.
  • Leftovers keep well refrigerated for up to 3 days and reheat perfectly in a microwave or stovetop skillet.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://sarabaking.com/crockpot-chicken-and-rice-recipe/