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Slow Cooker Chicken and Rice

  • Author: Avery
  • 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

  1. In a slow cooker, add the chicken breasts, rice, chicken broth, frozen mixed vegetables, chopped onion, and minced garlic.
  2. Sprinkle the dried thyme, paprika, salt, and pepper evenly over the top of the ingredients.
  3. Drizzle the soy sauce and olive oil over the mixture.
  4. Stir gently to combine everything, making sure the rice is fully submerged in the broth for even cooking.
  5. 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.
  6. Once cooked, remove the chicken breasts and shred them using two forks.
  7. Return the shredded chicken to the slow cooker and stir well to combine with the rice and vegetables.
  8. Taste and adjust seasoning with additional salt, pepper, or soy sauce if needed.
  9. 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

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Find it online: https://averyrecipes.com/slow-cooker-chicken-and-rice/