Description
Crockpot chicken and rice is the ultimate comfort food, perfect for busy weeknights or lazy weekends. This easy recipe combines tender, juicy chicken with fluffy rice and fresh vegetables, all cooked slowly to create a rich, flavorful dish. Imagine coming home to a warm, aromatic meal that practically cooks itself—it’s like a cozy hug in a bowl. With minimal prep and endless customization options, this recipe will become a family favorite in no time.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
- 1 cup fresh vegetables (carrots, peas, or bell peppers)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 tsp dried herbs (thyme or parsley)
Instructions
- Gather all ingredients and chop any fresh vegetables.
- Place chicken at the bottom of the crockpot; season with salt, pepper, garlic powder, and onion powder.
- Add rice on top of the chicken followed by fresh veggies.
- Pour chicken broth over all ingredients; stir gently but avoid disturbing the chicken too much.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred chicken with a fork and fluff rice before serving.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: For added flavor, consider browning the chicken in a skillet before adding it to the crockpot. Feel free to customize with different veggies or seasonings based on personal preferences. Store leftovers in an airtight container for up to three days; reheat with a splash of broth.