If you’re craving a comforting, hearty meal with minimal fuss, you are going to love this Crockpot Chicken and Rice. It’s the perfect one-pot dish that melds tender chicken, creamy rice, and vibrant veggies into a creamy, cheesy delight that feels like a warm hug on a plate. The magic happens slowly in the crockpot, allowing flavors to develop and textures to meld into a satisfying dinner that’s as delicious as it is effortless. Whether you’re busy with work or just want a reliable crowd-pleaser, this recipe never disappoints.

Crockpot Chicken and Rice Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Crockpot Chicken and Rice is in its simple, wholesome ingredients. Each one plays a key role in building layers of flavor and texture— from the nuttiness of brown rice to the savory richness of chicken and the subtle tang of Greek yogurt. These ingredients are easy to find, easy to prep, and come together to create something truly special.

Long-grain brown rice: Rinsed several times to remove excess starch and ensure fluffy grains.

Low-sodium chicken broth: Adds depth without overpowering, keeping the dish savory but balanced.
Diced carrots: Bring a natural sweetness and bright orange color to the dish.

Shallot: Offers a mild onion flavor that gently enhances the overall taste.
Dijon mustard: Adds a subtle tang and a gentle kick of complexity.

Boneless, skinless chicken breasts or thighs: For juicy, tender protein that soaks up all the flavors.
Garlic powder: Provides a warm, aromatic base flavor.
Dried thyme: Infuses an earthy, herbal note that complements the chicken perfectly.

Kosher salt: Essential for seasoning and enhancing all the other ingredients.
Ground black pepper: Adds a hint of spice that balances the richness.
Frozen peas: Introduce a burst of color and a pinch of sweetness.

Nonfat plain Greek yogurt: Creates creaminess with a little tang while keeping the dish light.
Freshly grated sharp cheddar cheese: Melts into gooey pockets of cheesy goodness.
Chopped fresh parsley (optional): For a bright, fresh finish when serving.

How to Make Crockpot Chicken and Rice

Step 1: Prep and Par-Cook the Rice

Begin by rinsing the long-grain brown rice thoroughly. This step is key to avoiding gummy rice. Then, bring 2 cups of chicken broth to a boil on the stovetop, add the rinsed rice, and let it cook for about 10 minutes. Once it’s partially cooked, drain the rice and set it aside. This jumpstart on the rice helps it finish perfectly in the crockpot without turning mushy.

Step 2: Layer the Ingredients

Lightly coat your slow cooker with nonstick spray to keep everything from sticking. Toss in the par-cooked rice, diced carrots, finely chopped shallot, and Dijon mustard. Gently stir these ingredients together so the mustard is nicely distributed, giving the rice and veggies a subtle tang and depth.

Step 3: Add and Season the Chicken

Place your boneless, skinless chicken breasts or thighs directly on top of the rice and veggie mixture. Sprinkle evenly with garlic powder, dried thyme, kosher salt, and black pepper. This seasoning blend ensures every bite of chicken is flavorful and aromatic.

Step 4: Add Broth and Cook

Pour 2 1/2 cups of low-sodium chicken broth over the layered ingredients. Cover the crockpot and cook everything on HIGH for 1 1/2 to 2 hours. This initial cooking time lets the chicken start to cook through and the flavors begin to marry.

Step 5: Stir and Continue Cooking the Rice

Carefully remove the chicken from the crockpot and set it aside, covering loosely to retain warmth. Give the rice and vegetables a good stir to prevent sticking. Then, return the cover and cook on HIGH for an additional 1 to 1 1/2 hours. This extra time gently cooks the rice until it’s tender and all the flavors are wonderfully melded.

Step 6: Finish with Peas, Chicken, and Cheese

Stir in the frozen peas and Greek yogurt for creaminess and a pop of sweetness. Dice the cooked chicken into bite-sized pieces and add it back into the crockpot. Mix in 1/4 cup of the sharp cheddar cheese and gently stir everything together. Top with the remaining cheese, cover the pot, and let it sit until the cheese melts into delicious pockets of flavor.

Step 7: Serve Warm

Your Crockpot Chicken and Rice is now ready to serve. Garnish with fresh parsley for a vibrant, herbaceous note, and enjoy the creamy, cheesy goodness you’ve crafted with minimal fuss and maximum comfort.

How to Serve Crockpot Chicken and Rice

Garnishes

A sprinkle of freshly chopped parsley adds a pop of green that brightens the whole dish visually and flavor-wise. You could also try a light dusting of freshly grated Parmesan for an extra cheesy touch or a few cracks of black pepper for a slight kick.

Side Dishes

Because this dish is so satisfying on its own, simple sides work best. Steamed green beans, a crisp garden salad, or roasted Brussels sprouts offer a refreshing crunch and bring some balance to the creamy chicken and rice base. If you want to keep it cozy, crusty bread or a warm dinner roll are perfect for soaking up every last bit.

Creative Ways to Present

Looking to impress dinner guests or just jazz things up? Try serving the Crockpot Chicken and Rice in individual ramekins or hollowed-out bell peppers for an eye-catching presentation. You can also top it with a fried egg for added richness or a drizzle of hot sauce if you like a little heat to contrast the creamy texture.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftovers to an airtight container and store in the refrigerator. This dish keeps beautifully for up to 4 days, making it a great candidate for easy weekday lunches or a quick reheated dinner.

Freezing

You can absolutely freeze Crockpot Chicken and Rice for longer storage. Portion it into freezer-safe containers or bags and it will keep well for up to 3 months. When ready to enjoy, thaw overnight in the fridge to keep the texture intact.

Reheating

Reheat leftovers gently in the microwave or on the stovetop over low heat. If the rice looks a bit dry, add a splash of chicken broth or water to bring back the creamy texture. Stir occasionally to heat evenly and maintain that comforting consistency.

FAQs

Can I use white rice instead of brown rice?

Yes, you can swap in long-grain white rice, but keep in mind it will cook faster and absorb liquid differently. Adjust cooking times accordingly to prevent overcooked, mushy rice.

Is it better to use chicken breasts or thighs?

Both work wonderfully! Breasts are leaner and milder, while thighs bring extra juiciness and flavor. It depends on your preference for texture and taste.

Can I make this recipe gluten-free?

Absolutely. Since the ingredients are naturally gluten-free, just double-check your broth and mustard labels to ensure they don’t contain gluten additives.

What if I don’t have a crockpot?

You can adapt this recipe for the oven or stovetop. Use a covered casserole dish in the oven at 350°F, or cook gently on the stove with a tight-fitting lid, adjusting cooking times to ensure the rice is tender.

Can I add other vegetables?

Definitely! Feel free to add chopped bell peppers, mushrooms, or spinach during the last hour of cooking for extra flavor and nutrition.

Final Thoughts

This Crockpot Chicken and Rice recipe is a true gem in my kitchen rotation. Its ease, comforting flavors, and creamy texture come together to create a meal that feels special but requires very little effort. Whether you’re feeding a family or meal prepping for the week, it’s an approachable and satisfying dish that you’re going to want to keep making again and again. Give it a try—you’ll soon see why it’s become a favorite for so many!

Crockpot Chicken and Rice Recipe

★★★★★

5.1 from 27 reviews

Author: lina
Total Time: 3 hours 45 minutes
Yield: 6 servings 1x

Diet: Low Fat

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Description

This comforting Crockpot Chicken and Rice recipe combines tender chicken breasts or thighs with brown rice, hearty vegetables, and a creamy mix of Greek yogurt and cheddar cheese. Perfect for a hands-off, satisfying meal, it’s flavorful, nutritious, and designed for easy slow cooker preparation.

Instructions

Rinse the Rice: Rinse the brown rice several times under cold water to remove excess starch, which helps to prevent it from becoming gummy during cooking.
Par-cook the Rice: Bring 2 cups of low-sodium chicken broth to a boil on the stovetop. Add the rinsed brown rice and cook for about 10 minutes. Drain the rice and set aside. This step ensures the rice cooks evenly and fully in the crockpot.

Prepare Slow Cooker Base: Lightly coat the inside of your slow cooker with nonstick spray to prevent sticking. Add the par-cooked rice, diced carrots, chopped shallot, and Dijon mustard to the crockpot. Stir gently to combine all ingredients evenly.
Add and Season Chicken: Place the boneless, skinless chicken breasts or thighs on top of the rice and vegetable mixture. Sprinkle garlic powder, dried thyme, kosher salt, and ground black pepper evenly over the chicken for flavor.
Add Broth and Cook: Pour 2 1/2 cups of low-sodium chicken broth over the chicken and rice mixture. Cover the slow cooker and cook on HIGH for 1 1/2 to 2 hours, allowing the chicken to cook through and infuse the rice with flavor.

Remove Chicken and Stir Rice: Carefully remove the chicken and place it on a plate, covering loosely to keep warm. Stir the rice and vegetables well to distribute heat evenly.
Continue Cooking Rice: Cover the slow cooker again and cook on HIGH for another 1 to 1 1/2 hours until the rice is tender and fully cooked.
Finish the Dish: Stir the frozen peas and nonfat plain Greek yogurt into the slow cooker. Dice the cooked chicken into bite-sized pieces and return it to the pot. Add 1/4 cup of the sharp cheddar cheese and gently stir everything to combine. Sprinkle the remaining cheese on top and cover until the cheese melts.

Serve: Serve the Crockpot Chicken and Rice warm, garnished with fresh chopped parsley if desired for added color and freshness.

Notes

Rinsing the brown rice multiple times reduces excess starch, giving a better texture.
Par-cooking the rice shortens the crockpot cooking time and ensures the rice doesn’t remain underdone.

Adjust the chicken broth quantity slightly depending on how moist you prefer the rice.
Use chicken thighs for a moister, more flavorful dish; chicken breasts offer a leaner option.
For a dairy-free version, omit the Greek yogurt and cheddar cheese or substitute with non-dairy alternatives.

Leftovers keep well refrigerated for 3-4 days and can be reheated gently on the stovetop or microwave.

Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes

Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1 cup cooked)
Calories: 350 kcal
Sugar: 3 g

Sodium: 400 mg
Fat: 5 g
Saturated Fat: 2 g

Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 40 g

Fiber: 4 g
Protein: 30 g
Cholesterol: 55 mg

Keywords: crockpot chicken and rice, slow cooker chicken recipe, easy chicken dinner, brown rice chicken casserole, healthy slow cooker meals