4.9 from 45 votes
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.
Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 4 servings
Calories: 508 kcal
Course:
Main Course
Cuisine:
Mediterranean , American
Ingredients
- 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
Instructions
Sear Chicken:
- Season chicken liberally with salt and pepper on both sides.
- 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.
Cup of Yum
Slow Cook:
- Add the rest of the ingredients to the crockpot, stir to combine, and place the chicken on top.
- 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
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
% 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.