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Crockpot Chicken and Rice

A comforting and convenient one-pot meal featuring tender chicken, flavorful rice, and a medley of vegetables, perfect for busy weeknights and meal prepping.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 6 servings
Calories 600 kcal

Ingredients
  

Main Ingredients

  • 1 cup long-grain brown rice Rinsed
  • 4.5 - 5.5 cups low-sodium chicken broth Divided
  • 1.5 cups diced carrots About 4 medium
  • 1 small shallot, finely chopped About 1/4 cup
  • 1 tablespoon Dijon mustard
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1.5 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 1 cup frozen peas
  • 0.5 cup nonfat plain Greek yogurt
  • 0.5 cup freshly grated sharp cheddar cheese Divided
  • to taste Chopped fresh parsley Optional for serving

Instructions
 

Preparation

  • Rinse the long-grain brown rice under cold water to remove excess starch.
  • In a small saucepan, bring 2 cups of low-sodium chicken broth to a boil. Once boiling, add the rinsed rice, and cook for about 10 minutes. Drain and set aside.
  • Lightly coat a 5-quart or larger slow cooker with nonstick spray.
  • Add the cooked rice, diced carrots, chopped shallot, and Dijon mustard into the slow cooker. Stir until well combined.

Cooking

  • Arrange the boneless, skinless chicken breasts or thighs on top of the rice mixture.
  • Sprinkle garlic powder, dried thyme, kosher salt, and ground black pepper over the chicken.
  • Pour in the remaining 2.5 cups of chicken broth, covering the ingredients.
  • Cover the slow cooker and set it to cook on HIGH for 1.5 to 2 hours.
  • Once the chicken is cooked, carefully remove it and keep warm.
  • Stir the rice and vegetables, re-cover, and continue cooking on HIGH for another 1 to 1.5 hours until rice is tender.
  • If the mixture seems too dry, add more broth as needed.
  • Stir in frozen peas and Greek yogurt. Dice the cooked chicken and stir back into the mixture with 1/4 cup of the grated cheddar cheese.
  • Sprinkle remaining cheese over the top, cover, and cook for a few more minutes until the cheese melts.

Serving

  • Garnish with freshly chopped parsley and serve warm.

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Notes

This dish can be customized with your favorite vegetables or spices. Store leftovers in airtight containers for up to 4 days in the refrigerator, or freeze for longer storage. Thaw before reheating.
Keyword Comfort Food, Crockpot Chicken and Rice, Easy Dinner Recipe, One-Pot Meal, Slow Cooker