Effortless Crock Pot Chicken and Rice Recipe

Name: Effortless Crock Pot Chicken and Rice Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup long-grain white rice; 2 cups chicken broth; 1 cup diced carrots; 1 cup diced celery; 1 small onion, diced; 2 cloves garlic, minced; 1 tsp dried thyme; 1 tsp paprika; Salt and pepper to taste

Author: Emily Frost

Published: September 16, 2025

Updated: September 17, 2025

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I’ll be honest – as a mom of two, I live for recipes like this crock pot chicken and rice. You know those nights when you’re juggling homework, laundry, and a million other things, but still want a real dinner on the table? That’s exactly when this slow cooker lifesaver comes in. After years of testing different versions (some great, some… not so much), I’ve perfected this dump-and-go recipe that gives you tender chicken, perfectly cooked rice, and cozy flavors with just 10 minutes of prep. The best part? Your crock pot does all the heavy lifting while you tackle the chaos of everyday life.

Table of Contents

Why You’ll Love This Crock Pot Chicken and Rice

Listen, I’m not exaggerating when I say this recipe has saved dinnertime in our house more times than I can count. Here’s why it’s about to become your new weeknight hero:

Ten minutes is all you need – I mean it! Just chop a few veggies, dump everything in the crock, and walk away. No babysitting pots or worrying about burning anything.
Your kitchen smells amazing all day – That cozy aroma of garlic, thyme and chicken simmering? It’s basically culinary aromatherapy after a long day.
The rice cooks right in the pot – No extra pans! The broth flavors every grain while keeping the chicken juicy. One-pot magic at its finest.
Kids actually eat it (shocking, I know) – The mild flavors and tender chicken pass the picky eater test in our house. Add extra carrots if your crew likes them like mine does!

Trust me, by the third time you make this, you’ll have the recipe memorized – it’s that simple and that good.

Ingredients for Crock Pot Chicken and Rice

Here’s what you’ll need to make this cozy, fuss-free meal – I bet you’ve got most of it in your kitchen already! I’ve organized everything so you can check your pantry at a glance:

The protein: 4 boneless, skinless chicken breasts (about 1.5 lbs) – they’ll get melt-in-your-mouth tender
The rice: 1 cup long-grain white rice (don’t use instant – trust me on this)
The liquid gold: 2 cups chicken broth (low-sodium if you’re watching salt)
The veggie trinity:
- 1 cup diced carrots (I like matchsticks for quicker cooking)
- 1 cup diced celery
- 1 small onion, diced (yellow or white both work great)
The flavor boosters:
- 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste (I use about 1/2 tsp each)

See? Nothing fancy – just simple ingredients that transform into something magical after a few hours in the crock pot. And don’t worry, I’ll share my favorite easy swaps if you’re missing something!

How to Make Crock Pot Chicken and Rice

Okay, let’s get cooking! The beauty of this recipe is how everything comes together without any fuss. Just follow these simple steps, and your crock pot will do the rest. No preheating needed – we’re keeping things easy here!

Step 1: Layer Chicken and Veggies

First things first – grab your crock pot and place those chicken breasts right at the bottom in a single layer. This isn’t just for looks! Putting the chicken on the bottom means it’ll stay juicy while cooking and all those delicious juices will flavor everything above it. Next, scatter your diced carrots, celery, and onion over the chicken. Don’t worry about being perfect – I usually just dump them straight from the cutting board!

Step 2: Add Rice and Broth

Now for the rice – make sure you’re using regular long-grain white rice (not instant or pre-cooked). Sprinkle it evenly over the veggies. Here’s my pro tip: rinse the rice first if you have time to remove excess starch, but honestly? I’ve skipped this step many times when in a hurry and it still turns out great. Pour the chicken broth over everything, making sure the liquid covers all the ingredients. If it doesn’t quite reach the top, add just a splash more water until everything’s submerged.

Step 3: Season and Cook

Time for the flavor boosters! Sprinkle the minced garlic, thyme, paprika, salt and pepper evenly over the top. Here’s where you need to resist temptation – do not stir! I know it’s hard, but trust me, leaving everything layered means the rice will cook evenly and won’t turn mushy. Pop the lid on, set your crock pot to LOW for 6 hours or HIGH for 3 hours if you’re short on time, and walk away. The only exception? If your house smells too amazing and you need to peek – no biggie, just put the lid back on quickly!

When the time’s up, open it up to the most glorious sight – tender chicken that shreds easily with a fork, perfectly cooked rice, and veggies that still have just the right amount of bite. Give everything one good stir to combine all those flavors, and you’re ready to serve!

Tips for Perfect Crock Pot Chicken and Rice

After making this recipe more times than I can count (seriously, my crock pot might be permanently fused to my counter), I’ve learned a few tricks to guarantee perfect results every single time. Here are my hard-won kitchen secrets:

Long-grain rice is non-negotiable – I learned this the hard way when I tried using short-grain once. That batch turned into glue! Long-grain holds its texture beautifully during the slow cooking process.
Pretend the lid is superglued on – Every peek lets heat escape and adds 15 minutes to your cooking time. I set a timer if I’m tempted – that sizzle you hear? That’s flavor building!
Shred chicken right in the pot – Just use two forks and pull gently. Those juices mixing back into the rice? That’s liquid gold, my friend. No need to dirty another bowl.
Check rice doneness at the edges first – If the rice near the sides looks done but the center’s still soupy, give it 15 more minutes. The carryover heat will finish it perfectly.

Oh! And one bonus tip from my last kitchen disaster – if you accidentally add too much liquid (we’ve all been there), just remove the lid and let it cook on HIGH for the last 30 minutes. Crisis averted!

Ingredient Substitutions and Variations

One of my favorite things about this crock pot chicken and rice is how flexible it is! Over the years, I’ve tweaked the recipe to fit whatever I had in my pantry or to accommodate different dietary needs. Here are all the easy swaps and variations that still deliver delicious results:

Rice Options

Brown rice lovers: You can absolutely use brown rice, but add an extra 1/2 cup of broth and cook for an additional 1-2 hours. The texture will be slightly chewier (in a good way!), and you’ll get that extra fiber boost.

Cauliflower rice hack: If you’re watching carbs, skip the regular rice entirely and stir in 3 cups of riced cauliflower during the last 30 minutes of cooking. It soaks up all those amazing flavors without the grains!

Veggie Variations

Frozen veggie shortcut: Out of fresh carrots and celery? A 12-oz bag of frozen mixed vegetables (peas, carrots, corn, green beans) works perfectly – just add them frozen when you’d normally add the fresh veggies.

Mushroom magic: My husband loves when I swap half the carrots for sliced mushrooms – they add such a rich, earthy flavor that pairs beautifully with the chicken.

Dietary Tweaks

Lower sodium version: Simply use low-sodium chicken broth and reduce added salt to 1/4 tsp. The other spices provide plenty of flavor! I sometimes add a squeeze of lemon at the end to brighten it up.

Gluten-free friendly: Double check your broth label (some brands contain gluten), but otherwise this recipe is naturally gluten-free as written.

Remember, cooking should be fun – don’t stress if you’re missing an ingredient! Some of my best variations have come from “what’s in the fridge” experiments. The basic formula (chicken + rice + broth + seasonings) is pretty hard to mess up, so play around and make it your own!

Serving Suggestions for Crock Pot Chicken and Rice

Now that you’ve got this cozy, comforting bowl of crock pot chicken and rice ready, let’s talk about how to make it a full meal! Over the years, I’ve found these simple pairings that complement the dish perfectly without adding extra work to your already busy night:

Green salad with lemon vinaigrette – The bright acidity cuts through the richness beautifully. My go-to is just mixed greens, cherry tomatoes, and a quick squeeze of lemon with olive oil.
Crusty bread or rolls – Because someone’s always going to want to sop up every last bit of that delicious broth! I keep frozen dinner rolls on hand for nights like this.
Simple steamed veggies – If you want extra greens, a quick microwave-steamed bag of broccoli or green beans takes 5 minutes while you’re setting the table.
Pickled vegetables – My grandma’s trick! A spoonful of pickled beets or giardiniera from the jar adds the perfect tangy crunch.

On super rushed nights? Just sprinkle some fresh parsley or green onions on top for color and call it done – this dish is hearty enough to stand alone when needed. The best part? Any leftovers pack beautifully for lunch the next day!

Storing and Reheating Crock Pot Chicken and Rice

Let me tell you – this crock pot chicken and rice tastes even better the next day! But only if you store it right. Through trial and error (and one unfortunate fridge incident involving a tipped-over container), I’ve perfected my leftover routine:

Airtight is everything: Transfer cooled leftovers into containers with tight-fitting lids within 2 hours of cooking. I’m partial to glass containers because they don’t absorb smells and you can see what’s inside.
The fridge sweet spot: It’ll keep beautifully for 3 days – any longer and the rice starts drying out. Looking at you, Friday night leftovers forgotten behind the milk!
Freezer magic: Spoon portions into freezer bags, press out air, and lay flat. They’ll stay good for 2 months. Perfect for those “I forgot to meal prep” emergencies!

When reheating, here’s my foolproof method:

Microwave revival: Place in a microwave-safe bowl with a splash of broth or water. Cover loosely and heat in 1-minute bursts, stirring between each. Takes about 2-3 minutes total.
Stovetop refresh: Add leftovers to a saucepan with a tablespoon of broth over medium-low heat. Stir occasionally until steaming hot – about 5 minutes.

Pro tip from my hungry husband: If the rice seems dry after reheating, drizzle with a tiny bit of olive oil and fluff with a fork. Works like a charm every time!

Crock Pot Chicken and Rice FAQs

Over the years, I’ve gotten so many great questions about this recipe – and I’ve definitely run into every possible issue myself! Here are the answers to the most common queries that pop up:

Can I use frozen chicken breasts?

You absolutely can! Just add 1-2 hours to the cooking time. I do recommend thawing them if you have time (overnight in the fridge works great), but when I’m in a pinch, I’ll toss them in frozen. The key is making sure they’re fully submerged in liquid so they cook evenly.

Why did my rice turn out mushy?

Oh no – been there! Usually it’s one of three things:

You stirred during cooking (resist that urge!)
Used the wrong rice type (instant or short-grain will get gluey)
Had too much liquid (stick to the 2 cups broth measurement)

Next time, check at the 5-hour mark if cooking on LOW – rice can go from perfect to mushy quickly!

Can I double this recipe?

Yes, but only if your crock pot is big enough! You’ll need at least a 6-quart model. Double all ingredients except the broth – just use 3 cups instead of 4. The rice expands as it cooks, and you don’t want an overflow situation (ask me how I know!).

What if my chicken isn’t fully cooked after 6 hours?

First, check your crock pot’s temperature – some older models run cooler. If the chicken’s still pink, give it another 30 minutes. Pro tip: Invest in a $10 meat thermometer – chicken should read 165°F at the thickest part.

Can I make this with chicken thighs?

Absolutely! Thighs actually stay juicier than breasts. Use boneless, skinless thighs and keep everything else the same. They might cook a bit faster, so check at 5 hours. The extra fat makes the rice extra flavorful too!

Nutritional Information for Crock Pot Chicken and Rice

I know many of us (myself included!) like to keep an eye on what we’re eating, so here’s the nutritional breakdown for this cozy crock pot chicken and rice. Just remember – these are estimates based on my exact ingredient list, and your numbers might vary slightly depending on brands or tweaks you make!

Calories: 350 per serving (about 1.5 cups)
Protein: 30g (that chicken packs a punch!)
Carbohydrates: 45g (mostly from the rice and veggies)
Fiber: 3g (thanks to those carrots and celery)
Sugar: 3g (all natural from the vegetables)
Fat: 6g (only 1.5g saturated)
Sodium: 450mg (use low-sodium broth if watching salt intake)

A few quick notes from my own experience tracking these numbers over the years:

The protein content skyrockets if you use extra chicken or throw in some chickpeas with the rice
Brown rice adds about 1g more fiber per serving if you go that route
That seemingly small amount of fat? It’s what makes the dish so satisfying without feeling heavy

At the end of the day, what I love most is that this meal gives you real, wholesome ingredients in every bite – no mystery additives or crazy numbers to worry about. Just good, simple food that fuels your family!

Okay, friend – now it’s your turn! I’ve shared all my secrets, but what I really want to hear is how your crock pot chicken and rice adventure goes. Did your family go back for seconds? Maybe you added your own twist with extra spices or different veggies? Spill the details!

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Effortless Crock Pot Chicken and Rice Recipe

Table of Contents

Why You’ll Love This Crock Pot Chicken and Rice

Ingredients for Crock Pot Chicken and Rice