Slow Cooker Chicken and Rice
Warm up your evenings with one of the best slow cooker chicken and rice recipes, a creamy, no-fuss one-pot meal packed with tender chicken, hearty rice, and colorful veggies. Perfect for busy weeknights, family dinners, and cozy comfort food cravings.
Equipment
- Slow Cooker
Ingredients
- 1½ cups long grain white rice
- 3 cups low sodium chicken broth
- 2 large carrots peeled and finely diced
- ¼ cup onion finely diced
- ½ cup roasted red peppers store-bought, chopped
- 2 teaspoons Italian seasoning
- 2 cloves garlic minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 boneless skinless chicken breasts
- ⅓ cup shredded Parmesan cheese
- 1 cup frozen peas
- ½ cup half and half
Instructions
- Rinse the rice under cold water to remove excess starch.
- In the slow cooker, combine rice, chicken broth, carrots, onion, roasted red peppers, Italian seasoning, garlic, salt, and black pepper.
- Place the chicken breasts on top of the mixture.
- Cover and cook on low for 5–6 hours or on high for 2½–3½ hours.
- Once the chicken is cooked, remove and shred it with two forks.
- Return the shredded chicken to the slow cooker and stir in Parmesan cheese, frozen peas, and half and half.
- Let it cook for an additional 10–15 minutes until the peas are heated through and the mixture is creamy.
- Serve warm and enjoy!
Notes
For a dairy-free version, substitute half and half with coconut milk. Adjust seasoning to taste.
