This Slow Cooker Chicken and Rice is a cozy, one-pot comfort meal that practically cooks itself. Tender shredded chicken, fluffy rice, and colorful mixed vegetables all simmer together in a savory, seasoned broth. It’s the kind of set‑it‑and‑forget‑it dinner that fills your kitchen with delicious aromas and delivers a hearty, family-friendly meal with minimal effort.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth (low sodium preferred)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons soy sauce (low sodium if preferred)
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- In a slow cooker, add the chicken breasts, rice, chicken broth, frozen mixed vegetables, chopped onion, and minced garlic.
- Sprinkle the dried thyme, paprika, salt, and pepper evenly over the top of the ingredients.
- Drizzle the soy sauce and olive oil over the mixture.
- Stir gently to combine everything, making sure the rice is fully submerged in the broth for even cooking.
- Cover the slow cooker with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and the rice is tender.
- Once cooked, remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the slow cooker and stir well to combine with the rice and vegetables.
- Taste and adjust seasoning with additional salt, pepper, or soy sauce if needed.
- Garnish with freshly chopped parsley just before serving and enjoy warm.
Variation
- Swap the veggies: Use frozen broccoli, green beans, or a peas-and-carrots blend to change up the flavor and color.
- Creamy version: In the last 30 minutes of cooking, stir in 1/2–3/4 cup of milk or cream and a handful of shredded cheese for a richer, creamier dish.
- Herb & lemon twist: Add 1 teaspoon Italian seasoning in place of thyme and finish with a squeeze of fresh lemon juice and extra parsley before serving.
Cooking Notes
- Avoid using instant or quick-cooking rice, as it can turn mushy during the long slow-cooker time; long-grain white rice works best here.
- Make sure the rice is evenly distributed and submerged in the broth so it cooks through without drying out on top.
- If your slow cooker tends to run hot, consider adding an extra 1/4–1/2 cup of broth to prevent the rice from drying out.
- For food safety, ensure the chicken reaches an internal temperature of 165°F (74°C) before shredding.
Serving Suggestions
- Serve in warm bowls with extra fresh parsley and a crack of black pepper for a simple, cozy presentation.
- Pair with a crisp green side salad or steamed green beans to add freshness and balance to the meal.
- Offer hot sauce, extra soy sauce, or a squeeze of lemon on the side so everyone can customize their bowl.
Tips
- Prep everything the night before combine all ingredients (except rice) in a container, refrigerate, then add to the slow cooker with rice and broth in the morning.
- If you’re short on time, cut the chicken breasts into large chunks before cooking so they cook a bit faster and shred more easily.
- For extra flavor, briefly sauté the onion and garlic in a skillet with the olive oil before adding to the slow cooker.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: 6–7 hours
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 30 g
- Sodium: 750 mg
Frequently Asked Questions
- Can I use brown rice instead of white rice?
Yes, but you’ll need more liquid and time. Add about 1/2–1 cup extra broth and plan for the full cooking time; check doneness and adjust as needed. - Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work very well and stay extra juicy; use the same weight and cooking time. - Can I cook this on the stovetop instead of a slow cooker?
Yes. Simmer everything gently, covered, in a large pot over low heat for 25–35 minutes, stirring occasionally, until the chicken is cooked through and the rice is tender. - How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the rice.
Conclusion
This Slow Cooker Chicken and Rice delivers maximum comfort with minimal effort. With tender chicken, hearty rice, and plenty of veggies all cooked in one pot, it’s a weeknight hero you can rely on. Just load the slow cooker, walk away, and come back to a warm, satisfying meal the whole table will happily dig into.
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Slow Cooker Chicken and Rice
- Total Time: 6–7 hours
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using gluten-free soy sauce)
Description
This Slow Cooker Chicken and Rice is a cozy, one-pot comfort meal that practically cooks itself. Tender shredded chicken, fluffy rice, and colorful mixed vegetables all simmer together in a savory, seasoned broth. It’s the kind of set‑it‑and‑forget‑it dinner that fills your kitchen with delicious aromas and delivers a hearty, family-friendly meal with minimal effort.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth (low sodium preferred)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons soy sauce (low sodium if preferred)
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- In a slow cooker, add the chicken breasts, rice, chicken broth, frozen mixed vegetables, chopped onion, and minced garlic.
- Sprinkle the dried thyme, paprika, salt, and pepper evenly over the top of the ingredients.
- Drizzle the soy sauce and olive oil over the mixture.
- Stir gently to combine everything, making sure the rice is fully submerged in the broth for even cooking.
- Cover the slow cooker with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and the rice is tender.
- Once cooked, remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the slow cooker and stir well to combine with the rice and vegetables.
- Taste and adjust seasoning with additional salt, pepper, or soy sauce if needed.
- Garnish with freshly chopped parsley just before serving and enjoy warm.
Notes
- For best texture, rinse the rice under cold water until the water runs clear to remove excess starch.
- Use low-sodium broth and soy sauce so you can better control the salt level.
- If the mixture looks too thick near the end of cooking, stir in a splash of warm broth or water to loosen it.
- Different slow cookers run hotter or cooler start checking for doneness at the lower end of the cooking range.
- Leftovers reheat well with a splash of broth or water to bring back the creaminess.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 3 g (estimated)
- Sodium: 750 mg (estimated, will vary with broth and soy sauce)
- Fat: 8 g (estimated)
- Saturated Fat: 1.5 g (estimated)
- Unsaturated Fat: 6 g (estimated)
- Trans Fat: 0 g (estimated)
- Carbohydrates: 32 g (estimated)
- Fiber: 2 g (estimated)
- Protein: 30 g (estimated)
- Cholesterol: 90 mg (estimated)
Keywords: slow cooker chicken and rice, crockpot chicken and rice, easy chicken dinner, comfort food, one pot meal