Crock Pot Chicken and Rice with Black Olives
Indulge in the comforting flavors of Crock Pot Chicken and Rice with Black Olives, a slow-cooked, one-pot meal that’s as easy as it is satisfying. Tender, seared chicken breasts are nestled on a bed of perfectly cooked long-grain rice infused with aromatic garlic, sautéed onions, and savory chicken broth. A sprinkle of sliced black olives adds a briny twist, while sweet peas bring a pop of color and freshness to the dish. Seasoned with paprika and dried thyme, this recipe delivers a hearty meal with bold flavors that the whole family will love. The optional addition of melted cheddar cheese creates a creamy, irresistible finish. Ideal for busy weeknights, this crock pot recipe combines minimal prep, hands-off cooking, and maximum flavor in every bite.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 2 cups Long-grain white rice
- 4 cups Chicken broth
- 0.5 cups Black olives (sliced)
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Frozen peas
- 0.5 cup Shredded cheddar cheese (optional)
Instructions
Begin by preparing the ingredients. Dice the onion, mince the garlic cloves, and slice the black olives if not pre-sliced.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.
Rub the chicken breasts with paprika, dried thyme, salt, and black pepper. Add them to the skillet and sear on both sides for 2-3 minutes each, just until lightly golden (do not fully cook). Remove from the skillet and set aside.
Rinse the rice under cold water to remove excess starch. Then, add the rinsed rice to the bottom of your crock pot.
Pour the chicken broth over the rice, ensuring it is evenly distributed. Stir to mix in the sautéed onions and garlic.
Place the seared chicken breasts on top of the rice. Sprinkle the sliced black olives over the chicken.
Cover the crock pot and cook on low heat for 4 hours, or until the chicken is fully cooked and the rice is tender.
About 15 minutes before the cooking time is up, add the frozen peas to the crock pot, gently stirring them into the rice mixture.
If desired, sprinkle shredded cheddar cheese over the top in the last 5 minutes of cooking, allowing it to melt.
Once done, carefully fluff the rice with a fork and serve hot. Adjust seasoning with additional salt and pepper if necessary.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1437 mg | 62% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.5 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 188 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 885 mg | 19% | |
*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.
