Crock Pot Chicken and Rice is one of those easy, comforting meals that feels like a warm hug after a busy day. Tender chicken breasts cooked low and slow with fluffy rice, mixed with simple seasonings and a touch of broth to keep everything moist and flavorful. It’s the kind of dish that fills the house with a cozy aroma and makes dinner a breeze.
I love how hands-off this recipe is. You just throw everything into the crock pot in the morning, set it, and forget it until dinner time. It’s perfect for busy weekdays when you want a home-cooked meal without standing over the stove. Plus, I’ve found that the rice comes out perfectly tender every time without any fuss, which feels like a little kitchen win!
My favorite way to serve this is right out of the pot, maybe with a side of steamed veggies or a fresh green salad to brighten up the plate. It’s one of those honest, no-nonsense meals that everyone loves digging into, especially on chilly nights when you want something simple but satisfying. I always keep this recipe in my dinner rotation because it feels like a little moment of comfort that’s ready whenever I need it.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless work best for even cooking. You can also use thighs if you want more flavor and moisture. Just adjust cooking time slightly.
Long-grain white rice: This rice stays fluffy and separate in the crock pot. Brown rice takes longer to cook but can be swapped if you add more liquid and time.
Chicken broth: Using low sodium broth helps control saltiness. If you don’t have broth, water plus bouillon cubes or powder is an easy alternative.
Seasonings (garlic powder, onion powder, thyme): These build simple but tasty flavors. You can switch thyme for Italian seasoning or fresh herbs, depending on what you have.
Onion and carrots: These add a nice mild sweetness and texture. Try celery or bell pepper as different veggie options if desired.
How Do You Make Sure the Rice Cooks Perfectly in the Crock Pot?
Getting the rice just right is key to this dish. Too much liquid means mushy rice, too little means undercooked. Here’s how to nail it:
- Use measured rice and broth amounts (1 cup rice to 2 1/2 cups broth works well).
- Add the rice and broth at the start—not too early or late—to give rice enough time to absorb the liquid.
- Don’t stir the rice once cooking starts; this keeps rice grains separate and fluffy.
- Cook on low heat for best texture; high heat can make rice mushy or dry.
- Let the rice rest for 10 minutes off heat before serving to finish steaming.
Optional tip: Browning chicken before adding helps seal juices and adds flavor, so don’t skip that if you can. It makes the dish tastier and gives lovely browned chicken on top.
Equipment You’ll Need
- Slow cooker – I recommend a 6-quart size to fit all the ingredients comfortably and allow even cooking.
- Skillet – For browning the chicken, which adds flavor and improves texture.
- Measuring cups and spoons – To measure rice, broth, and seasonings accurately.
- Knife and cutting board – For chopping the onion and carrots.
- Fork or tongs – To shred the cooked chicken easily.
- Serving spoon – For dishing out the rice and chicken.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for a moister, more tender result.
- Add fresh herbs like cilantro or basil at the end for extra freshness.
- Mix in frozen peas or spinach at the end for added veggie color and nutrition.
- Swap the thyme for curry powder or paprika for a different flavor twist.
Crock Pot Chicken and Rice
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice, uncooked
- 1 small onion, finely chopped
- 1-2 medium carrots, diced
- 2 1/2 cups chicken broth (low sodium preferred)
Seasonings & Extras:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme or Italian seasoning
- Salt and pepper, to taste
- 2 tbsp olive oil or butter (for browning chicken)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prep and brown the chicken, with a slow cooker time of 4 to 6 hours on low or 2 to 3 hours on high. A hands-off meal that fills your kitchen with delicious aromas while you relax or take care of other things.
Step-by-Step Instructions:
1. Season and Brown the Chicken:
Season the chicken breasts evenly with salt, pepper, garlic powder, onion powder, and dried thyme. Heat olive oil or butter in a skillet over medium heat. Add the chicken and brown for 2-3 minutes on each side until golden. This step is optional but really boosts flavor and texture.
2. Prepare the Rice and Veggies in the Crock Pot:
Place the uncooked rice, chopped onion, and diced carrots into the slow cooker insert. Stir gently to mix the veggies and rice together.
3. Add Broth and Chicken:
Pour the chicken broth evenly over the rice and vegetables. Give a gentle stir to combine, then carefully place the browned chicken breasts on top of the rice mixture.
4. Cook Low and Slow:
Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. The chicken should be fully cooked and the rice tender when done.
5. Finish and Serve:
Remove the chicken breasts carefully and fluff the rice with a fork. You can slice or shred the chicken and stir it back into the rice or serve it on top. Sprinkle fresh chopped parsley over everything for a pop of color and fresh flavor. Serve warm with your favorite green veggies or a crunchy salad.
Can I Use Frozen Chicken in This Crock Pot Recipe?
It’s best to use thawed chicken breasts for even cooking. If using frozen, thaw them completely in the fridge overnight before adding to the slow cooker to ensure they cook through properly.
Can I Substitute Brown Rice for White Rice?
You can, but brown rice takes longer to cook and needs more liquid. Increase the broth to about 3 cups and extend the cooking time, checking for doneness as needed.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove with a splash of broth if the rice feels dry.
Can I Add Vegetables to the Recipe?
Absolutely! Feel free to add diced bell peppers, peas, or spinach towards the end of cooking or in the last 30 minutes for extra color and nutrition.
