Last week, I was craving something warm and filling after a long day at work, but I didn’t want to spend hours in the kitchen. In the crockpot, this recipe is effortless and forgiving, and it turns out perfectly tender every single time. The chicken soaks up the herbs and broth while the rice absorbs all the flavors, and the vegetables stay soft yet flavorful. It’s a dish that feels homemade and comforting without all the fuss. Crockpot Chicken and Rice is the ultimate comfort food that is simple, flavorful, and satisfying. This dish combines tender chicken, perfectly cooked rice, and fresh vegetables all in one pot. 

I have tried many chicken and rice recipes over the years, but I use this version because it’s simple, requires minimal ingredients, and always delivers a creamy, satisfying result. I love that I can prep everything in one pot and let it cook slowly while I focus on other things. Always make sure to season well and layer the ingredients properly to get the best flavor in every bite.

You can serve Crockpot Chicken and Rice on its own as a wholesome dinner, some warm bread on the side makes it even cozier, also with a light salad or roasted vegetables to add color and freshness. It’s flexible enough to pair with whatever you have on hand, making it perfect for busy weeknights or weekend family dinners.

Its Perfect For:

• Busy weeknight dinners when you need something easy
• Cozy family meals on a chilly evening
• Meal prep for a week of lunches
• Potluck gatherings with friends
• Comfort food when you’re feeling under the weather

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 cup long-grain white rice, uncooked
• 2 1/2 cups chicken broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons butter, cut into small pieces
• Fresh parsley, chopped (optional, for garnish)

Kitchen Equipment You’ll Need

• Crockpot or slow cooker
• Sharp knife for chopping vegetables
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Bowls for prep

How to Make Crockpot Chicken and Rice

Step 1

Prepare the chicken: Pat the chicken dry with paper towels. Season both sides with salt, pepper, paprika, and thyme to infuse flavor right from the start.

Step 2

Layer the crockpot: Place the chopped onions, carrots, and minced garlic at the bottom of the crockpot. Lay the seasoned chicken on top of the vegetables.

Step 3

Add rice and broth: Sprinkle the uncooked rice evenly around the chicken. Pour the chicken broth over the top, making sure the rice is submerged. Do not stir yet — this prevents the rice from getting mushy.

Step 4

Cook slowly: Cover the crockpot and cook on low for 4–5 hours, or on high for 2–3 hours. The chicken should be fully cooked and tender, and the rice will absorb all the flavors of the broth and vegetables.

Step 5

Add peas and butter: About 15 minutes before serving, stir in the frozen peas and small pieces of butter. Cover and let it cook until the peas are heated through and the butter melts, creating a rich, creamy texture.

Step 6

Shred the chicken (optional): For a more uniform texture, you can remove the chicken, shred it with two forks, and return it to the crockpot. Stir gently to mix everything together.

Step 7

Serve: Spoon the chicken and rice onto plates or into bowls. Garnish with fresh parsley for color and extra freshness. This comforting meal pairs beautifully with a simple green salad or steamed vegetables.

Tips for the Best Crockpot Chicken and Rice

• Layer carefully: Always put the vegetables at the bottom, chicken on top, and rice around it. This prevents the rice from becoming mushy and ensures even cooking.
• Choose the right rice: Long-grain white rice works best for this recipe. It cooks evenly and absorbs the flavors without turning sticky.
• Season well: Don’t be shy with herbs, paprika, and salt. Proper seasoning early in the cooking process gives depth and richness to the dish.
• Use chicken thighs for extra flavor: While breasts are lean, thighs remain tender and juicy. They also add a bit more richness to the dish.
• Add peas and butter at the end: Stir in frozen peas and butter during the last 15 minutes. This keeps them vibrant and creamy without overcooking.
• Don’t stir too early: Avoid stirring rice during cooking. Let it absorb the liquid naturally to prevent mushy texture.
• Shred chicken for texture: For an even blend of flavors, remove the chicken, shred it, and return it to the crockpot before serving.

Optional Ingredients

• Mushrooms for an earthy flavor
• Bell peppers for a sweet crunch
• Celery for subtle freshness
• Parmesan cheese for extra creaminess
• Garlic powder for deeper flavor
• Lemon juice for a touch of brightness

How to Serve Crockpot Chicken and Rice

I like to serve Crockpot Chicken and Rice straight from the crockpot into warm bowls for a cozy family meal. It’s comforting and satisfying, and everyone loves seeing all the tender chicken and colorful vegetables together. I often sprinkle a little chopped parsley on top for a fresh look and a hint of brightness.

I sometimes pair it with simple sides like steamed broccoli, green beans, or a crisp garden salad. The vegetables add color and lightness to balance the creamy texture of the rice. If I’m serving it for a family dinner, I also place warm bread or dinner rolls on the table so everyone can scoop up the flavorful rice and chicken.

I love to add a small drizzle of extra chicken broth or a touch of butter just before serving. It keeps the rice creamy and moist, and it makes the dish feel even more homemade. This meal works wonderfully for casual dinners, weekend lunches, or even when friends drop by unexpectedly. Everyone always asks for seconds!

Is Crockpot Chicken and Rice Healthy?

Crockpot Chicken and Rice can be very healthy depending on the ingredients you choose. Using lean chicken and adding plenty of vegetables makes it a balanced, nutritious meal.

By controlling the amount of salt and butter, you can keep it light without sacrificing flavor. The slow cooking helps retain nutrients, and the rice provides energy, while vegetables give fiber and vitamins.

Variations and Substitutions

• Brown rice version: Use brown rice instead of white. Increase cooking time by 30–45 minutes for fully tender grains. Adds nuttier flavor and more fiber.
• Low-carb option: Swap rice for cauliflower rice. Cook normally but add cauliflower in the last 30 minutes to avoid mushiness.
• Spicy version: Add cayenne pepper or a diced jalapeño. Gives the dish a gentle heat without overpowering the comforting flavor.
• Creamy cheese version: Stir in shredded cheddar or cream cheese near the end. Creates an extra creamy texture and rich flavor.
• Herb-forward version: Use fresh rosemary, thyme, and parsley. Elevates the flavor profile for a more aromatic experience.
• Vegetable-packed version: Add mushrooms, bell peppers, and zucchini. Perfect for a more colorful and nutrient-dense meal.
• Asian-inspired version: Add soy sauce, ginger, and a splash of sesame oil. Gives a savory umami twist while keeping the dish comforting.
• One-pot freezer version: Prepare everything but don’t cook. Freeze in portions and thaw before cooking. Saves time for busy days.

How to Store, How to Reheat

Store leftover Crockpot Chicken and Rice in an airtight container in the refrigerator for up to 3–4 days. Make sure it cools slightly before sealing to prevent condensation and soggy rice. For longer storage, freeze portions in freezer-safe containers for up to 2 months.

To reheat, use a microwave or stovetop. Add a splash of broth or water to bring back moisture, and cover with a lid or microwave-safe wrap. Heat until warmed through, stirring occasionally to ensure even heat and creamy texture.

Frequently Asked Questions About Crockpot Chicken and Rice

Can I use frozen chicken?
Yes, you can. I recommend adding an extra 30–60 minutes of cooking time so the chicken cooks evenly. Always check the internal temperature—it should reach 165°F (74°C). Frozen chicken may release extra liquid, so stir gently at the end.

Can I make this on high instead of low?
Absolutely. Cooking on high usually takes 2–3 hours instead of 4–5 hours. I suggest checking the rice at 2 hours to ensure it doesn’t overcook. The chicken should still be tender and juicy if done correctly.

Can I double the recipe for a larger crowd?
Yes! Just make sure your crockpot is large enough to hold all ingredients without overfilling. Keep the same liquid-to-rice ratio and layer the ingredients the same way. Cooking time may increase slightly if doubled.

Can I use chicken drumsticks or thighs instead of breasts?
Definitely. Bone-in thighs or drumsticks add extra flavor and remain juicy. I usually cook a little longer for drumsticks to make sure they are fully tender. You can shred the meat off the bone if you prefer.

Crockpot Chicken and Rice Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

4

hours

This Crockpot Chicken and Rice recipe is comforting, easy, and perfect for any day of the week. It’s wholesome, flavorful, and a family favorite that keeps well as leftovers. From busy weeknights to cozy weekend dinners, this dish is always a hit and can easily be customized with your favorite flavors.

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs

• 1 cup long-grain white rice, uncooked

• 2 1/2 cups chicken broth

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 cup carrots, diced

• 1 cup frozen peas

• 1 teaspoon dried thyme

• 1 teaspoon paprika

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• 2 tablespoons butter, cut into small pieces

• Fresh parsley, chopped (optional, for garnish)

Directions

• Prepare the chicken: Pat the chicken dry with paper towels. Season both sides with salt, pepper, paprika, and thyme to infuse flavor right from the start.
• Layer the crockpot: Place the chopped onions, carrots, and minced garlic at the bottom of the crockpot. Lay the seasoned chicken on top of the vegetables.
• Add rice and broth: Sprinkle the uncooked rice evenly around the chicken. Pour the chicken broth over the top, making sure the rice is submerged. Do not stir yet — this prevents the rice from getting mushy.
• Cook slowly: Cover the crockpot and cook on low for 4–5 hours, or on high for 2–3 hours. The chicken should be fully cooked and tender, and the rice will absorb all the flavors of the broth and vegetables.
• Add peas and butter: About 15 minutes before serving, stir in the frozen peas and small pieces of butter. Cover and let it cook until the peas are heated through and the butter melts, creating a rich, creamy texture.
• Shred the chicken (optional): For a more uniform texture, you can remove the chicken, shred it with two forks, and return it to the crockpot. Stir gently to mix everything together.
• Serve: Spoon the chicken and rice onto plates or into bowls. Garnish with fresh parsley for color and extra freshness. This comforting meal pairs beautifully with a simple green salad or steamed vegetables.