Crock Pot Chicken And Rice Recipe

Experience a heartwarming dinner with this slow-cooked recipe featuring tender chicken breasts nestled among a flavorful rice medley. Aromatic garlic, onion, thyme, and paprika blend with cream of chicken soup and broth for savory depth. Topped with gooey cheddar, this comforting dish yields a delightful dining experience for the family.

I’ve been testing this Crock Pot Chicken and Rice Recipe for a while now and it never disappoints. Its mix of tender chicken breasts seasoned with salt and pepper, combined with long grain white rice, low sodium chicken broth and cream of chicken soup makes it a balanced meal.

The recipe also uses diced onion, minced garlic, dried thyme and paprika which all help to boost the flavors and provide a nice nutritional profile. I like that it comes together in the crock pot so it is perfect for those busy weeknights when you need dinner fast.

The shredded cheddar cheese adds a creamy texture and richness while the optional frozen peas and carrots supply vitamins and fiber. I find this recipe to be a great example of easy crockpot dinners that deliver on both taste and a good mix of protein and veggies for a healthy meal.

Enjoy and happy cooking!

Why I Like this Recipe

I love this recipe because it’s super simple—i just season the chicken, dump everything in the crock pot, and let it do its magic without too much fuss.

I also enjoy how the cheese melts into the rice right at the end, creating a gooey layer that makes the whole dish extra comforting and tasty.

Another reason i like it is that it comes together really fast, perfect for a busy day where i need dinner on the table without spending hours in the kitchen.

Lastly, i appreciate that its pretty flexible; whether i use extra veggies or stick to the basics, it always turns out delicious and keeps my family happy.

Ingredients

• Chicken breasts: lean protein that builds muscle and keeps meal healthful.
• Long grain white rice: supplies carbohydrates for energy and acts as a hearty base.
• Low sodium chicken broth: offers savory flavor with less salt for a lighter dish.
• Cream of chicken soup: adds rich creaminess and unifies all the flavors nicely.
• Shredded cheddar cheese: contributes tangy flavor and creaminess while providing calcium.
• Diced onion and minced garlic: deliver aromatic taste and boost natural antioxidants.
• Frozen peas and carrots: supply vitamins and a hint of sweetness with vibrant color.
• Seasoning (salt, black pepper, thyme, paprika): enhances the dish without overpowering.

Ingredient Quantities

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup uncooked long grain white rice
• 2 cups low sodium chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 cup shredded cheddar cheese
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 cup frozen peas and carrots (optional)

How to Make this

1. Start off by sprinkling the chicken breasts with salt, pepper, thyme and paprika, making sure they are well seasoned.

2. Place these seasoned chicken breasts in the bottom of your crock pot.

3. In another bowl, mix together the chicken broth, cream of chicken soup, diced onion and minced garlic until it looks smooth.

4. Stir in the uncooked rice and, if you’re using it, the frozen peas and carrots into the mixture.

5. Pour the whole mixture over the chicken in the crock pot, making sure everything is evenly covered.

6. Cover the crock pot and set it to cook on low for about 4 to 5 hours, or until the chicken is tender and the rice is fully cooked.

7. About 10 minutes before serving, sprinkle the shredded cheddar cheese on top so it has time to melt into a gooey layer.

8. Once the cheese has melted, give the dish a gentle stir, mixing the melted cheese through the rice and chicken.

9. Taste your dish and add a bit more salt or pepper if you think it needs it.

10. Serve it up hot and enjoy a comforting meal that your family will love!

Equipment Needed

1. Crock pot (slow cooker)
2. Mixing bowl
3. Measuring cups and spoons
4. Knife and cutting board
5. Stirring spoon or whisk
6. Can opener (for the soup)
7. Serving utensils
8. Oven mitts

FAQ

Crock Pot Chicken And Rice Recipe Substitutions and Variations

• Instead of using boneless, skinless chicken breasts, you can use bone-in chicken thighs. Just be sure to remove the skin and bones first if you want a lighter dish.
• If you dont have cream of chicken soup, you can make a quick substitute by mixing a little bit of flour with chicken broth and a tablespoon of butter until it thickens up. Some people also use condensed mushroom soup for a twist in flavor.
• You can swap the uncooked long grain white rice for jasmine or basmati rice. Keep in mind you might need to adjust the liquid amount a bit to get the right consistency.
• For the shredded cheddar cheese, try using Monterey Jack or mozzarella. They give a different taste but still melt nicely over the dish.
• If you dont have frozen peas and carrots, a bag of mixed frozen vegetables like corn, green beans and even diced bell peppers works pretty good too.

Pro Tips

1. If you got time, try browning the onion and garlic in a pan first; it really helps bring out the flavors, ya know?
2. Make sure you stir the rice well into the liquid once its in the pot so it cooks even, sometimes clumps might form if you’re not careful.
3. When you add the cheese, don’t rush it; letting it sit for about 10 minutes under the lid gives it a nice smooth melt that really makes the dish pop.
4. Taste the broth before serving and adjust the seasoning if needed, sometimes a pinch more salt or pepper can really elevate all the flavors.