Crockpot Chicken and Rice

User Reviews

4.9

45 reviews
Excellent

Crockpot Chicken and Rice

This Crockpot Chicken and Rice recipe is my top choice when I want an easy dinner full of comforting flavors. I make it with tender chicken breast, brown rice, seasonings and fresh lemon, and it always turns out creamy and satisfying. This budget-friendly recipe is the perfect family meal.

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Ingredients

Servings
  • 2 tablespoons olive oil
  • 3-4 medium chicken breasts skinless and boneless or bone-in chicken thighs
  • 1 1/2 cup long-grain brown rice
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon salt and black pepper
  • 1 teaspoon dried basil
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 3 cups chicken broth low sodium
  • 6 cloves garlic whole and browned
  • 2 tablespoons butter unsalted
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Instructions

Sear Chicken:

  1. Season chicken liberally with salt and pepper on both sides.
  2. Place a large skillet over high heat, add oil and once it's hot add the chicken and brown it on both sides for about 5 minutes.

Slow Cook:

  1. Add the rest of the ingredients to the crockpot, stir to combine, and place the chicken on top.
  2. Cook on HIGH for 2.5 to 3 hours. Check on the rice after 2.5 hours, and if it needs more time, stir and continue to cook.

Notes

  • I always use brown rice for this recipe because it holds its texture and does not turn mushy, even after hours in the crockpot. Parboiled rice is another great option since it takes longer to cook and stays firm. The one thing I never use is instant rice. It cooks too fast and falls apart, so I always check the package instructions. If the cooking time is longer than 15 minutes, I know it will work well in the crockpot.
  • The cooking time stays the same no matter what cut of chicken or meat I use. I just make sure it reaches the right temperature.
  • Long-grain brown rice works best because it holds up during slow cooking. I also love that it has more protein and fiber than white rice.
  • Browning the chicken is not a must, but I always do it for extra flavor. It makes the meat juicier and richer.
  • I always use the high setting when cooking rice in the slow cooker. If not, it can turn mushy.
  • A slow cooker insert makes cleanup so much easier. It saves time and keeps things mess-free.
  • If the rice mixture is too thick, I add more chicken broth. I like it creamy, almost like chicken soup, perfect for dipping.
  • Instant brown rice cooks faster, so I add it during the last 30 minutes. That way, it stays firm and does not overcook.

Nutrition Information

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Calories 508kcal (25%) Carbohydrates 59g (20%) Protein 42g (84%) Fat 18g (28%) Saturated Fat 3g (15%) Cholesterol 98mg (33%) Sodium 859mg (36%) Potassium 881mg (25%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 300IU (6%) Vitamin C 25.3mg (28%) Calcium 58mg (6%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 508 kcal

% Daily Value*

Calories 508kcal 25%
Carbohydrates 59g 20%
Protein 42g 84%
Fat 18g 28%
Saturated Fat 3g 15%
Cholesterol 98mg 33%
Sodium 859mg 36%
Potassium 881mg 19%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 300IU 6%
Vitamin C 25.3mg 28%
Calcium 58mg 6%
Iron 2.5mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

4.9

45 reviews
Excellent

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