Crock Pot Chicken and Rice

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why make this recipe

Crock Pot Chicken and Rice is an easy and comforting meal perfect for busy days. It combines tender chicken, fluffy rice, and creamy cheese, making it a favorite for many families. With just a few ingredients and a slow cooker, you can prepare a hearty dish that everyone will love. It also allows you to use optional vegetables, adding color and nutrition to your meal.

how to make Crock Pot Chicken and Rice

Ingredients

• 2 cups of chicken breast, diced
• 1 cup of rice
• 4 cups of chicken broth
• 1 cup of shredded cheese
• 1 onion, chopped
• 2 cloves of garlic, minced
• Salt and pepper to taste
• Optional: vegetables (e.g., peas, carrots, corn)

Directions

1. In a crock pot, combine the diced chicken, rice, chicken broth, onion, and garlic.
2. Season with salt and pepper.
3. Cover and cook on low for 4-6 hours or until the chicken and rice are cooked through.
4. Stir in the shredded cheese and any optional vegetables during the last 30 minutes of cooking.
5. Serve warm.

how to serve Crock Pot Chicken and Rice

Crock Pot Chicken and Rice can be served directly from the slow cooker. Ladle portions into bowls and consider garnishing with fresh herbs like parsley or chives for added flavor. You can also serve it with a side salad or crusty bread for a complete meal.

how to store Crock Pot Chicken and Rice

To store any leftovers, let the dish cool down to room temperature. Then, transfer it to an airtight container and place it in the refrigerator. It will last for about 3-4 days. If you want to keep it longer, you can freeze it for up to 2-3 months.

tips to make Crock Pot Chicken and Rice

• Use cooked chicken to save time. Just add it towards the end to heat it through.
• Adding extra vegetables can enhance the nutritional value and flavor. Peas, carrots, and corn are great options.
• To make the dish even creamier, use cream of chicken soup along with the chicken broth.

make-ahead & meal prep for Crock Pot Chicken and Rice

CROCK POT CHICKEN AND RICE IS PERFECT FOR MEAL PREP BECAUSE IT REHEATS WELL AND STAYS CREAMY. YOU CAN COOK A LARGE BATCH ONCE AND PORTION IT INTO INDIVIDUAL CONTAINERS FOR LUNCHES OR QUICK DINNERS THROUGHOUT THE WEEK. FOR MEAL PREP, DIVIDE THE CHICKEN AND RICE INTO AIRTIGHT CONTAINERS, OPTIONALLY ADDING STEAMED VEGGIES OR A SIDE SALAD ON THE SIDE. STORE THEM IN THE FRIDGE FOR 3–4 DAYS OR FREEZE FOR 2–3 MONTHS. WHEN REHEATING, ADD A SPLASH OF CHICKEN BROTH OR A LITTLE WATER IF THE RICE HAS THICKENED OR DRIED OUT TO BRING BACK THE CREAMY TEXTURE.

variation

To switch things up, consider using different types of cheese such as cheddar or pepper jack for a spicy kick. You can also swap chicken for turkey or try using brown rice instead of white rice for a healthier option.

FAQs

1. CAN I USE FROZEN CHICKEN?
   YES, YOU CAN USE FROZEN CHICKEN, BUT YOU WILL NEED TO ADJUST THE COOKING TIME. PLACE THE FROZEN CHICKEN DIRECTLY INTO THE CROCK POT WITH THE OTHER INGREDIENTS, MAKING SURE THE PIECES ARE NOT STUCK TOGETHER IN A BIG BLOCK. COOK ON LOW FOR THE LONGER END OF THE RANGE (6–7 HOURS) OR ON HIGH FOR 4–5 HOURS, CHECKING THAT THE INTERNAL TEMPERATURE OF THE CHICKEN REACHES 165°F (75°C) BEFORE SERVING. IF YOU ADD FROZEN CHICKEN, AVOID OPENING THE LID TOO OFTEN SO THE HEAT STAYS CONSISTENT.
2. IS THIS DISH GLUTEN-FREE?
   YES, THIS DISH CAN BE GLUTEN-FREE AS LONG AS YOU USE GLUTEN-FREE INGREDIENTS. PLAIN RICE IS NATURALLY GLUTEN-FREE, BUT YOU SHOULD DOUBLE-CHECK THE LABELS ON YOUR CHICKEN BROTH AND ANY SEASONINGS OR OPTIONAL ADD-INS TO ENSURE THEY DO NOT CONTAIN HIDDEN GLUTEN. IF YOU DECIDE TO MAKE IT CREAMIER WITH CREAM OF CHICKEN SOUP OR OTHER SAUCES, CHOOSE A CERTIFIED GLUTEN-FREE VERSION. ALSO BE MINDFUL OF CROSS-CONTAMINATION IF YOU’RE COOKING FOR SOMEONE WITH A GLUTEN SENSITIVITY OR CELIAC DISEASE.
3. CAN I DOUBLE THE RECIPE?
   YES, YOU CAN DOUBLE THE RECIPE, BUT YOU NEED TO MAKE SURE YOUR CROCK POT IS LARGE ENOUGH TO HANDLE THE EXTRA VOLUME. A 6–7 QUART SLOW COOKER USUALLY WORKS BEST FOR A DOUBLED BATCH. KEEP THE RICE-TO-LIQUID RATIO SIMILAR SO THE RICE COOKS EVENLY AND DOESN’T BECOME TOO DRY OR TOO SOUPY. COOKING TIME MAY INCREASE SLIGHTLY, ESPECIALLY IF THE CROCK POT IS VERY FULL, SO CHECK FOR DONENESS TOWARDS THE END: THE RICE SHOULD BE TENDER AND THE CHICKEN FULLY COOKED THROUGH. IF NEEDED, ADD A LITTLE EXTRA BROTH DURING COOKING TO MAINTAIN A CREAMY TEXTURE.

Crock Pot Chicken and Rice

An easy and comforting meal featuring tender chicken, fluffy rice, and creamy cheese, perfect for busy days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 400 kcal

Ingredients

  

Main Ingredients

• 2 cups chicken breast, diced
• 1 cup rice
• 4 cups chicken broth
• 1 cup shredded cheese
• 1 medium onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Optional Vegetables

• peas
• carrots
• corn

Instructions

 

Preparation

• In a crock pot, combine the diced chicken, rice, chicken broth, onion, and garlic.
• Season with salt and pepper.

Cooking

• Cover and cook on low for 4-6 hours or until the chicken and rice are cooked through.
• Stir in the shredded cheese and any optional vegetables during the last 30 minutes of cooking.

Serving

• Serve warm, ladling portions into bowls.
• Consider garnishing with fresh herbs like parsley or chives and serve with a side salad or crusty bread.

Notes

To store leftovers, let the dish cool, transfer to an airtight container, and refrigerate for 3-4 days. For longer storage, freeze for up to 2-3 months. Use cooked chicken to save time, adding it during the last part of cooking.

Keyword comfort food, Crock Pot Chicken and Rice, easy chicken recipes, Family Meals, slow cooker recipes

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