Hey friend! If you’re anything like me, you love a good comfort meal that practically cooks itself. Well, you’re in luck. This chicken and rice crockpot recipe is a real winner—simple, satisfying, and packed with flavor. It’s the kind of dish that brings the family to the table with smiles and full hearts.
Why You’ll Love This Chicken and Rice Crockpot Recipe
Let’s face it—life’s busy. Between work, errands, and chasing the kids (or grandkids) around, who has time to stand over a stove? That’s where this chicken and rice crockpot recipe comes in handy. It’s a one-pot wonder that checks all the boxes:
- Easy prep
- Wholesome ingredients
- Rich, creamy flavor
With tender chicken, fluffy brown rice, and gooey cheddar cheese, it’s like a warm hug in a bowl—kind of like this comforting southern chicken and rice recipe. Whether it’s a cozy Sunday dinner or a weeknight lifesaver, this recipe’s become a staple in my home—and I bet it’ll be in yours too.
Main Ingredients (The Heart of the Dish)
Here’s what you’ll need to get that classic, soul-warming taste:
- 2 boneless skinless chicken breasts: Cut into 1-inch pieces. These soak up the broth and stay juicy in the crockpot.
- 1 teaspoon minced garlic: A flavor booster. If you love garlic (who doesn’t?), you can always add a pinch more.
- 1 teaspoon salt & 1 teaspoon black pepper: The classic seasoning duo. Adjust to taste!
- 1/2 onion, chopped: Adds subtle sweetness and aroma. Yellow or white onion works fine.
- 3 cups chicken broth: The base that infuses the rice and chicken with savory goodness.
- 1 can (10.5 oz) cream of chicken soup: Creamy and comforting. You can use low-sodium or organic if preferred.
- 1 1/2 cups brown rice (uncooked): Nutty, hearty, and holds up well during slow cooking.
- 2 cups cheddar cheese, shredded: The ooey-gooey crown on top. I like to use sharp cheddar for extra flavor.
These ingredients keep it simple but delicious, letting each bite shine without overwhelming the palate.
Additional Ingredients (Mix It Up!)
Want to take it up a notch? If you’re craving something bolder, try flavors like in this jerk chicken and rice recipe.
Here are some tasty add-ins and swaps you can try:
- Frozen peas or corn: Toss them in during the last hour of cooking for a pop of color and sweetness.
- Diced carrots or celery: Adds a lovely crunch and more depth to the broth.
- Cream of mushroom soup: Sub it in for a richer, earthier twist.
- Rotisserie chicken: Already have cooked chicken? Use that and cut your cook time in half.
- Jasmine or white rice: If brown rice isn’t your thing, just reduce the cooking time a bit.
The beauty of this chicken and rice crockpot recipe is how flexible it is. Don’t be afraid to make it your own!
Expert Tips (From My Kitchen to Yours)
Now, I’ve made this dish more times than I can count, so let me share some secrets that’ll help you nail it every time:
- Rinse your rice before adding it to the crockpot. This removes extra starch and helps keep the texture fluffy, not gummy.
- Layer strategically: Start with the rice and veggies on the bottom, chicken on top. This ensures everything cooks evenly.
- Use a meat thermometer to make sure the chicken hits 165°F. It’s the magic number for tenderness and safety.
- Don’t peek too often! I know it’s tempting, but every time you open the lid, you let out heat and moisture.
- Add cheese at the end. Stir it in during the last 10–15 minutes. It melts beautifully without clumping or burning.
- Low and slow is best: Sure, high heat will get the job done faster, but low heat gives the rice time to absorb all those rich flavors.
Little tweaks like these can make all the difference, especially when adapting from popular dishes like chicken broccoli rice recipe or a hearty chicken and rice soup recipe.
Recommended Techniques for Chicken and Rice Crockpot Recipe
Want to make your cooking experience even smoother? Here are a few best practices I swear by:
- Pre-chop ingredients: Get everything diced and ready before you start.
- Use a slow cooker liner for easy cleanup.
- Shred the cheese yourself instead of using pre-shredded bags. It melts better and tastes fresher.
- Test doneness early: Especially if your crockpot runs hot. Brown rice can vary in cook time.
Stick to these and you’ll feel like a kitchen pro—promise!
Step-by-Step Instructions
Here’s exactly how to bring this cozy dish to life:
- Step 1: Spray the inside of your crockpot with non-stick spray or use a liner.
- Step 2: Add the chopped onion, minced garlic, salt, pepper, and uncooked brown rice into the crockpot.
- Step 3: Layer the chicken pieces on top of the rice mixture.
- Step 4: Pour in the chicken broth and spoon in the cream of chicken soup. Stir gently to combine.
- Step 5: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the rice is tender and the chicken is cooked through.
- Step 6: About 10–15 minutes before serving, stir in the shredded cheddar cheese. Let it melt into the dish.
- Step 7: Serve warm, garnish with fresh herbs if desired, and enjoy!
Additional Guide: Fun Variations
There’s more than one way to enjoy this chicken and rice crockpot recipe. For instance, go global with a tangy orange chicken and rice recipe, or channel street food vibes with this street corn chicken rice bowl recipe.
- Spicy Kick: Add a dash of cayenne or chopped jalapeños.
- Tex-Mex Style: Mix in black beans, corn, and a little cumin for a southwestern flair.
- Italian Twist: Use mozzarella instead of cheddar and add a teaspoon of Italian seasoning.
- Creamier Texture: Add a splash of milk or half-and-half near the end of cooking.
Get creative—after all, the best meals come from having a little fun in the kitchen!
FAQs (You Asked, I Answered) about Chicken and Rice Crockpot Recipe
Easy as can be! Just combine your uncooked rice, seasonings, broth, and chicken in the crockpot. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. The slow heat allows the rice to absorb the broth and the chicken to become wonderfully tender.
Yes, and it’s one of the beauties of this chicken and rice crockpot recipe! The key is ensuring everything is fully submerged in enough liquid and cooked long enough to bring the chicken to a safe internal temperature (165°F).
Absolutely. The uncooked rice soaks up all the delicious flavors as it cooks right alongside the chicken. Just remember to use the proper liquid-to-rice ratio and give it time to cook through fully.
Yep! Both white and brown rice work in a slow cooker. Brown rice holds up better for longer cook times, which makes it ideal for this type of all-day recipe.
Conclusion: A Recipe Worth Repeating
Well, there you have it—my all-time favorite chicken and rice crockpot recipe. It’s easy, satisfying, and perfect for feeding your loved ones without a fuss. The kind of dish that fills the house with mouthwatering smells and brings people to the table with a smile.
Whether you’re just dipping your toes into slow cooking or you’re a seasoned pro, recipes like this and our nostalgic forgotten chicken and rice recipe remind us why simple food is often the best. I hope this recipe finds a cozy place in your rotation.
Have questions or your own twist on it? I’d love to hear from you—drop a comment below or share your results on social!
Happy cooking,
The Coziest Chicken and Rice Crockpot Recipe
Equipment
- Crockpot
Ingredients
- 2 boneless skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon minced garlic
- 1 teaspoon black pepper
- 1 teaspoon salt
- 0.5 onion chopped
- 3 cups chicken broth
- 1 can cream of chicken soup 10.5 oz can
- 1.5 cups brown rice uncooked
- 2 cups cheddar cheese shredded
Instructions
- Place the chicken, garlic, salt, pepper, onion, chicken broth, cream of chicken soup, and brown rice in the crockpot. Stir to thoroughly combine all the ingredients.
- Cover and cook on high for 3.5 to 4 hours until the rice has absorbed all the chicken broth in the crockpot.
- Stir in the shredded cheese. Cover and allow the heat from the meal to melt the cheese (5–7 minutes).
- Serve warm and enjoy!
Notes
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