The Crockpot Chicken and Rice Recipe is one of the easiest savory dinner recipes perfect for busy nights. This should be on your list of quick recipes to make. No more resorting to takeouts with this delicious toss-together recipe. Just assemble it in the pot, set to high settings, and wait for it to do its magic! You can also prepare it in the morning, set to low settings, so it will be ready once you get home.
What we love about crockpot recipes is how you can make scrumptious family-friendly meals without much effort. There’s no need to spend the entire day in the kitchen to cook up a good meal. Additionally, because of the way the ingredients are cooked, herbs and spices get locked in the meat. This makes any dish made in the crockpot wonderfully delicious.
Simple ingredients such as brown rice, chicken legs, and savory spices, make up the Crockpot Chicken and Rice Recipe. We prefer to use brown rice as they are known to be healthier alternatives to the white ones. However, feel free to use white rice if that is what’s available. Chicken legs are the juiciest part of the chicken and they are best to use in crockpot recipes. And if you have little ones at home, we bet they’ll love you for making the choice!
With a crockpot recipe, it is no longer impossible to whip up a complicated dinner on a busy night. Make this a complete meal with a crockpot soup! We think our Brussels Sprouts Crockpot Stew will be a perfect match for this dish.
How To Make Crockpot Chicken and Rice Recipe
This chicken and rice recipe assembled in a crockpot is everyone’s go-to recipe for when days are hectic.
Ingredients
- 1½ lb chicken thighs, boneless and skinless, cut in half
- 1½ cups long-grain rice
- 3½ cup chicken broth
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tbsp yellow mustard, prepared
- 2 oz cream cheese, at room temperature
- 10 oz mixed vegetables, frozen and thawed
- 1 cup cheddar cheese, grated
- salt and ground black pepper, to taste
For Serving:
- parsley, chopped
Instructions
- In your crockpot, stir chicken broth and mustard until combined.
- Add your chicken, rice, onion, and garlic powder inside your crockpot.
- Cover and cook your chicken and rice either on low for 7 to 8 hours or on high for 3½ to 4 hours.
- Roughly 25 minutes before your chicken and rice are cooked, combine the mixed vegetables and cream cheese in a mixing bowl. Fold until evenly incorporated, then add into your crockpot.
- Season with salt and pepper, then sprinkle cheddar cheese on top and mix. Cover with a lid. Allow your chicken and rice to fully cook through.
- Serve immediately, garnished with parsley.
Recipe Notes
The Vidalia onions included in the recipe are sure to add a some natural sweetness to the rice. The olives added at the end, though optional, also adds a savory and mildly sweet taste to the sauce.
Nutrition
- Sugar: 1g
- :
- Calcium: 288mg
- Calories: 855kcal
- Carbohydrates: 69g
- Cholesterol: 212mg
- Fat: 44g
- Fiber: 4g
- Iron: 3mg
- Monounsaturated Fat: 16g
- Polyunsaturated Fat: 7g
- Potassium: 823mg
- Protein: 44g
- Saturated Fat: 17g
- Sodium: 1185mg
- Trans Fat: 1g
- Vitamin A: 4212IU
- Vitamin C: 22mg
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Commonly Asked Questions
Can I put frozen chicken in the crockpot?
Yes! Tweaking this recipe to make it quicker is possible by putting the frozen chicken in the crockpot along with rice, and some frozen vegetables. We recommend using high heat plus an extra cup of water when doing so just to make sure you’re cooking the chicken through.
How do I keep chicken from drying out in the crockpot?
Make sure you’re adding the right ratio of water to ingredients when cooking any dish in a crockpot, by following the recommended proportions. Also, it helps to know that specific chicken parts like legs and thighs won’t dry out as quickly as the breast part as they have more fat content.
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