Easy Crockpot Chicken and Rice
This Easy Crockpot Chicken and Rice recipe is a comforting, one-pot meal made with seasoned chicken breast, rice, broth, and vegetables. Perfect for busy weeknights or meal prep, this slow cooker recipe delivers tender chicken, fluffy rice, and savory flavors with minimal effort.
Yield: 4 people
Calories: 350kcal
Cost: $5
Equipment
- Crockpot / Slow Cooker
- Skillet (for sautéing onions/vegetables)
- Measuring cups and spoons
- Cutting board and knife
Materials
- 1 lb boneless, skinless chicken breast or chicken tenders
- 1 cup long-grain white rice uncooked
- 2 cups chicken broth
- 1 cup frozen peas
- 1 medium onion sautéed
- 1 medium carrot diced, optional
- 1 tbsp olive oil for sautéing
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt adjust to taste
- 0.5 tsp black pepper
- 0.5 tsp dried oregano or thyme
Instructions
- Season chicken: Rub chicken breast or tenders with garlic powder, onion powder, paprika, salt, and black pepper.
- Sauté vegetables: In a skillet, heat olive oil and sauté onion (and carrot if using) until softened and golden.
- Layer in crockpot: Add uncooked rice to the bottom of the crockpot. Pour in chicken broth. Place seasoned chicken on top. Add sautéed vegetables around the chicken.
- Cook: Cover and cook on low for 4–5 hours (3–4 hours for tenders) until chicken reaches 165°F and rice is tender.
- Add peas: In the last 30 minutes, stir in frozen peas.
- Serve: Let rest 5 minutes before serving. Fluff rice and shred chicken if desired.
Notes
For a creamy version, stir in ½ cup cream of chicken soup or heavy cream during the last hour.
For more flavor, substitute chicken broth with vegetable broth or add Cajun seasoning for a spicy kick.
Brown rice can be used but requires extra broth and 1 additional hour of cooking.