Crock Pot Chicken and Rice
Transform your weeknight dinners with this ultra-comforting Crock Pot Chicken and Rice recipe, a one-pot wonder that combines tender shredded chicken, creamy long-grain white rice, and a medley of fresh vegetables like carrots, celery, and onion. Infused with fragrant dried herbs, garlic, and rich cream of chicken soup, this slow-cooked classic is both hearty and full of flavor. With just 15 minutes of prep time, the crock pot does all the work, making it an effortless meal perfect for busy days or cozy family dinners. Top it with optional shredded cheddar cheese for a burst of creamy, cheesy goodness. A satisfying and wholesome dish, this recipe is a must-try for lovers of easy crock pot meals, chicken and rice recipes, and comfort food classics.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2.5 cups low-sodium chicken broth
- 1 can cream of chicken soup
- 1 medium (chopped) onion
- 3 minced garlic cloves
- 2 large (sliced) carrots
- 2 sliced celery stalks
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheddar cheese (optional, for garnish)
Instructions
Spray the inside of your crock pot with non-stick cooking spray or lightly coat with oil to prevent sticking.
Place the chicken breasts at the bottom of the crock pot in a single layer.
Add the chopped onion, minced garlic, sliced carrots, and sliced celery on top of the chicken.
Sprinkle the dried thyme, dried parsley, salt, and black pepper evenly over the chicken and vegetables.
Pour in the chicken broth and add the cream of chicken soup. Stir gently to combine the soup and broth without disturbing the chicken too much.
Cut the unsalted butter into small pieces and scatter them on top of the mixture for added richness.
Cover the crock pot with the lid and cook on high for 3 hours or on low for 6 hours.
After the initial cooking time, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crock pot.
Stir in the uncooked rice, ensuring it is fully submerged in the liquid. Cover and cook for an additional 45 minutes to 1 hour on high or 1.5 to 2 hours on low, until the rice is tender.
Once the rice is cooked, fluff it with a fork and give everything a final stir. Taste and adjust seasoning if needed.
Serve hot, optionally topped with shredded cheddar cheese for extra flavor. Enjoy this comforting, hearty meal!
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.5 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 216 mg | 17% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 817 mg | 17% | |
*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.
