Chicken and Rice in the Slow Cooker
Transform weeknight dinners with this comforting and easy-to-make Chicken and Rice in the Slow Cooker recipe. Tender, juicy chicken breasts are paired with fluffy long-grain white rice and a medley of fresh vegetables, including carrots, celery, and onion, all slow-cooked to perfection in a savory chicken broth richly seasoned with garlic, thyme, and paprika. Requiring just 15 minutes of prep time, this one-pot meal is perfect for busy days, as the slow cooker does all the work, filling your kitchen with irresistible aromas. Topped with a touch of butter for added richness and optionally garnished with fresh parsley, this dish is a family-friendly classic that's as nutritious as it is delicious. Serve it on its own or pair it with a simple green salad for a wholesome, satisfying meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1.5 cups long-grain white rice
- 3.5 cups chicken broth
- 3 cloves garlic cloves, minced
- 1 medium onion, finely chopped
- 2 large carrots, peeled and diced
- 2 stalks celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Spray the inside of the slow cooker with non-stick cooking spray or lightly grease with butter.
Rinse the rice under cold water until the water runs clear. Drain well and set aside.
Place the chicken breasts in the slow cooker in a single layer.
Sprinkle the minced garlic, chopped onion, carrots, and celery evenly over the chicken.
In a medium bowl, mix together the chicken broth, dried thyme, paprika, salt, and black pepper. Pour the mixture evenly over the ingredients in the slow cooker.
Spread the rinsed and drained rice evenly over the vegetables and chicken. Press it down slightly to ensure it is submerged in the broth.
Dot the top with unsalted butter to add extra flavor and richness.
Cover the slow cooker with the lid and set it to cook on low heat for 4-5 hours or until the chicken is fully cooked (internal temperature of 165°F) and the rice is tender.
Once cooked, carefully remove the chicken and shred or dice it as desired. Stir the shredded chicken back into the rice mixture, ensuring everything is well combined.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 6212 mg | 270% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 17.5 g | ||
| Protein | 240.3 g | 481% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 350 mg | 27% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3772 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
