Description
This comforting Crockpot Chicken and Rice recipe is a simple, hearty meal perfect for busy days. Tender boneless chicken breasts cook slowly with long-grain white rice, savory chicken broth, creamy condensed soup, and a blend of vegetables and spices, resulting in a flavorful one-pot dish that’s easy to prepare and packed with homestyle goodness.
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
Rice Mixture
- 2 cups uncooked long-grain white rice
- 4 cups chicken broth
- 1 cup water
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
Vegetables and Garnish
- 1 cup frozen peas
- 1 cup shredded carrots
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the chicken: Place the boneless, skinless chicken breasts at the bottom of a large crockpot, creating a base for the dish.
- Mix rice and seasonings: In a large mixing bowl, combine uncooked rice, chicken broth, water, condensed cream of chicken soup, chopped onion, minced garlic, salt, black pepper, dried thyme, and paprika. Stir well to evenly distribute all ingredients.
- Combine in crockpot: Pour the rice mixture over the chicken breasts in the crockpot, making sure the chicken is fully covered to ensure even cooking.
- Slow cook: Cover the crockpot with its lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours, allowing the flavors to meld and the chicken to become tender.
- Shred the chicken: About 30 minutes before serving, remove the chicken breasts from the crockpot and shred them using two forks into bite-sized pieces.
- Add vegetables: Return the shredded chicken to the crockpot and add the frozen peas and shredded carrots. Stir thoroughly to combine all ingredients evenly.
- Finish cooking: Cover the crockpot and cook for an additional 30 minutes until the vegetables are tender and rice has absorbed the liquids.
- Incorporate cheese: Just before serving, stir in the grated Parmesan cheese until fully mixed, adding a creamy, cheesy texture.
- Garnish and serve: Serve the dish warm, garnished with freshly chopped parsley to add freshness and color.
Notes
- Use fresh or frozen chicken breasts; adjust cooking time as needed if using frozen chicken.
- For a low-sodium version, use reduced-sodium chicken broth and adjust salt accordingly.
- You can substitute the cream of chicken soup with a homemade white sauce to make it from scratch.
- Feel free to add other vegetables such as mushrooms or bell peppers along with the peas and carrots.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
