Crockpot Chicken and Rice Recipe
When it comes to comfort food, few dishes are as satisfying as a warm, hearty bowl of chicken and rice. Combining tender chicken, fluffy rice, and a flavorful broth, this Crockpot Chicken and Rice Recipe is the epitome of a simple, yet comforting meal.
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups long-grain white rice uncooked
- 4 cups chicken broth low-sodium preferred
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup carrots diced (optional)
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Prepare the Crockpot: Lightly grease the inside of your Crockpot with cooking spray or a small amount of oil.
- Layer Chicken: Place the chicken breasts at the bottom of the Crockpot. Season with salt, pepper, paprika, onion powder, and dried thyme.
- Add Rice and Vegetables: Spread the uncooked rice over the chicken. Add the diced onion, garlic, carrots (if using), and frozen peas.
- Add Broth: Pour the chicken broth over the rice and chicken, ensuring the rice is fully submerged in the liquid.
- Cook: Cover the Crockpot and cook on low for 4-6 hours, or until the chicken is fully cooked and the rice is tender.
- Shred Chicken: Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the Crockpot and stir to combine.
- Taste and Adjust: Taste the mixture and adjust seasoning with additional salt, pepper, or spices as needed.
- Serve: Scoop the chicken and rice into bowls, garnish with fresh parsley, and serve hot. Enjoy!
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