Crock Pot Chicken Rice Ii
Get ready to experience comfort food at its finest with this Crock Pot Chicken Rice II recipe! Perfect for busy weeknights or cozy weekends, this easy one-pot dish combines tender, shredded chicken, perfectly cooked rice, and a creamy, flavor-packed sauce all made effortlessly in your slow cooker. Fresh vegetables like carrots, celery, and onion add vibrant flavor and texture, while a blend of seasonings like paprika, thyme, and garlic infuse every bite with warmth and depth. The best part? With minimal prep and a hands-off cooking method, you’ll have a hearty, satisfying dinner for the whole family in just a few hours. Don’t forget the finishing touch—a sprinkle of fresh parsley for a burst of color and freshness. Rich, creamy, and irresistibly comforting, this crock pot chicken and rice recipe is destined to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup white rice (uncooked)
- 2 cups chicken broth
- 2 cans (10.5 oz each) cream of chicken soup
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 2 tablespoons butter
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Lightly grease the inside of your crock pot with non-stick spray or a small amount of butter.
Place the chicken breasts in an even layer at the bottom of the crock pot.
In a small mixing bowl, whisk together the chicken broth, cream of chicken soup, paprika, dried thyme, salt, and black pepper until well combined.
Pour the soup mixture evenly over the chicken breasts.
Add the diced onion, minced garlic, carrots, and celery around the chicken in the crock pot.
Rinse the rice under cold water until the water runs clear, then sprinkle it evenly over the vegetables in the crock pot.
Dot the top of the rice and vegetables with the butter, broken into small pieces.
Cover the crock pot with the lid and cook on HIGH for 3 1/2 to 4 hours, or until the chicken is fully cooked and the rice is tender.
Once cooked, shred the chicken using two forks inside the crock pot or serve the chicken breasts whole, as preferred.
Gently stir the rice, ensuring it is evenly coated with the creamy sauce.
Garnish with chopped parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 6755 mg | 294% | |
| Total Carbohydrate | 247.9 g | 90% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 40.2 g | ||
| Protein | 260.7 g | 521% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 840 mg | 65% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 4756 mg | 101% | |
*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.
