Crock Pot Chicken and Rice is one of those easy, comforting dishes that feels like a big warm hug in a bowl. It’s simple chicken pieces slow-cooked until tender, mingling with fluffy rice and a blend of mild seasonings that come together to make a cozy, satisfying meal. The best part is how everything cooks right in the crock pot, so the rice soaks up all the delicious chicken flavors as it gently cooks.
I love this recipe because it’s super hands-off but still gives you that homemade feeling. I usually toss in some veggies like carrots or peas for a pop of color and extra nutrition, but you can keep it plain too if you want. One tip I’ve learned is to add the rice a little later in the cooking time or use a bit more liquid to make sure the rice comes out soft and perfect without sticking or drying out.
For me, this dish is a go-to when life gets busy, but I still want a warm, filling dinner waiting at the end of the day. It’s great on its own or alongside a simple green salad or steamed broccoli. I’ve made this for friends and family plenty of times, and it’s always a big hit because it feels like real comfort food without all the fuss.
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless chicken breasts keeps the dish lean and easy to shred. You can swap for thighs if you prefer juicier, more flavorful meat.
Rice: Long grain white rice works well here because it stays fluffy. Avoid quick-cooking or instant rice, as it may get mushy. Brown rice can be used, but add extra cooking time and liquid.
Chicken Broth: Broth adds a rich flavor to both the chicken and rice. Use low-sodium broth if watching salt or substitute with vegetable broth for a lighter taste.
Seasonings: Thyme and paprika bring gentle warmth. Feel free to swap thyme for Italian seasoning or oregano. Adjust paprika based on how smoky or mild you want the dish.
Diced Tomatoes: These add moisture and a touch of tang. If you don’t have canned tomatoes, fresh diced tomatoes or even tomato sauce can work, but adjust the liquid amounts accordingly.
How Do You Cook Chicken and Rice Perfectly in a Crock Pot?
Cooking rice and chicken together in a slow cooker takes patience to get tender, not mushy rice. Here’s how to do it right:
- Add raw rice and broth at the start so the rice cooks slowly and absorbs chicken flavor.
- Place the chicken on top, so it steams gently and stays juicy instead of drying out.
- Optional: Brown the chicken first in a pan for extra flavor, but you can skip this step for convenience.
- Check the rice near the end; if it needs more moisture, add a splash of broth or water and keep cooking.
Slow cooking on low gives rice and chicken time to cook evenly without overcooking. And don’t forget to stir the rice with shredded chicken at the end for even flavor in every bite!
Equipment You’ll Need
- Crock Pot or slow cooker – I love it because it cooks everything evenly with no fuss.
- Measuring cups and spoons – keep measurements simple and accurate.
- Skillet (optional) – for browning the chicken, which adds extra flavor.
- Cutting board and knife – for chopping onions and garlic.
- Serving spoon – makes plating easy and tidy.
- Garnish tools (like a small knife or scissors) – for chopped parsley or herbs.
Flavor Variations & Add-Ins
- Change the protein: Swap chicken for turkey breasts or cooked sausage slices for a different taste.
- Cheesy twist: Stir in shredded cheese like cheddar or Monterey Jack at the end for extra richness.
- Veggie boost: Add frozen peas, diced bell peppers, or chopped spinach during the last 30 minutes of cooking for more color and nutrients.
- Spicy kick: Mix in a pinch of cayenne, chili powder, or hot sauce to spice things up.
How to Make Crock Pot Chicken and Rice
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long grain white rice, uncooked
- 2 1/2 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, drained
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 tablespoon olive oil or butter (optional, for browning chicken)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This meal takes about 10 minutes to prepare, plus 3.5 to 4 hours of cooking time on low in the crock pot. If you’re short on time, cooking on high will take about 2 to 2.5 hours. It’s a great hands-off dish that cooks itself while you focus on other things!
Step-by-Step Instructions:
1. Optional Browning of Chicken:
Heat olive oil or butter in a skillet over medium heat. Lightly brown the chicken breasts for 2-3 minutes on each side. This step adds flavor but you can skip it if you want to keep things simple.
2. Prepare the Crock Pot:
Add the chopped onion and garlic to the bottom of your crock pot. Spread the uncooked rice evenly over the onions and garlic.
3. Add Liquids and Seasonings:
Pour chicken broth over the rice to make sure it’s fully moistened. Stir in drained diced tomatoes, thyme, paprika, salt, and pepper.
4. Add Chicken and Cook:
Place the chicken breasts on top of the rice mixture. Cover and cook on low for 3.5 to 4 hours, or on high for 2 to 2.5 hours, until the chicken is cooked through and rice is tender.
5. Check and Finish:
Near the end of cooking, check the rice. If it’s not cooked fully or looks dry, add a little more broth or water and continue cooking a bit longer.
6. Serve:
Remove the chicken and shred or slice it as you like, then stir it back into the rice or serve on top. Garnish with freshly chopped parsley for a nice fresh finish.
Enjoy this cozy, easy crock pot chicken and rice dinner anytime you want a comforting meal with minimal effort!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just be sure to fully thaw the chicken breasts before adding them to the crock pot to ensure even cooking and food safety.
Can I Use Brown Rice Instead of White Rice?
You can substitute brown rice, but it requires longer cooking time and more liquid. Increase the broth by about ½ cup and cook on low for 5 to 6 hours for best results.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth to keep the rice moist.
Can I Add Vegetables to the Crock Pot?
Absolutely! Add vegetables like peas, carrots, or bell peppers during the last 30 minutes of cooking to keep them from getting too mushy.