Crock Pot Chicken and Rice

Crock Pot Chicken and Rice is one of our favorite healthy crock pot meals. Juicy chicken, fresh veggies, and brown rice cooked together in a simple creamy sauce. This easy slow cooker recipe is made with real ingredients (no cream of mushroom or cream of anything soup!), gluten free, and freezer friendly. One of the best crock pot recipes for a kid-friendly meal!

Crock Pot Chicken and Rice is the minivan of healthy slow cooker recipes. It’s not flashy. It’s not exotic. Strangers will not stop to take photos standing in front of it. On a Monday night (actually on just about any night), however, you can forget the Ferrari. Give me the reliable. Give me the practical. Give me the Crock Pot Chicken and Rice!

plate of crock pot chicken and rice casserole

If you are looking for more easy crock pot meals to navigate you through a busy week, this Crock Pot Chicken and Rice will be your ride.

A creamy, cheesy blend of  juicy chicken, whole grains, and fresh veggies, this healthy chicken and rice crock pot recipe has a seat for everyone.

  • It’s mild enough for picky eaters but flavorful enough for more adventurous palates.
  • It yields a large batch and is rich in fiber and protein, so it’s hearty enough for hungry households.
  • It’s freezer friendly and tastes great left over, so if you like easy meal prep recipes or are part of a smaller household that only needs slow cooker chicken and rice for two, it’s easy to save and reheat later on.

The Making of Crock Pot Chicken and Rice

dinner plate of healthy chicken and brown rice casserole with peas and carrots

This inspiration for this Crock Pot Chicken and Rice recipe came from my Cheesy Chicken Broccoli Rice Casserole. It’s become a reader favorite, and I’ve heard from many of you that everyone in your family, from your discerning toddlers to your even more discerning significant others enjoys it.

As much as I love to be adventurous with ingredients and flavors, including in my collection of crock pot meals (this Slow Cooker Chicken Curry and this Slow Cooker Yogurt Chicken Shawarma are two absolute favorites), I also appreciate the all-American, family-friendly meals that were a part of my Midwestern upbringing: the Crock Pot Creamy Chicken and Wild Rice Soup; the Slow Cooker Beef Stroganoff; the Crock Pot Mexican Casserole (<—yes, Mexican-inspired recipes feel very All-American to me!).

Sometimes I want to ride in the convertible, but most nights, I need the minivan.

crock pot chicken and rice with vegetables being stirred with a wooden spoon

Developing this healthy chicken and rice crockpot recipe took a few attempts. Rice has a frustrating tendency to become mushy in the slow cooker.

I also wanted it to be a cheesy chicken and rice crock pot recipe that was still reasonably healthy and made from minimally processed ingredients, which meant that all of the recipes for crock pot chicken and rice with cream of celery (or cream of mushroom or cream of any other canned soup) that I found needed to go.

Here’s what I learned.

slow cooker of chicken and brown rice casserole

How to Make the Best Crock Pot Chicken and Rice Casserole

  • Use Long Grain Brown Rice. Because I wanted this to be a healthy chicken and rice crock pot recipe, I opted for brown rice over white rice, as it is higher in fiber and protein. Brown rice is also a bit heartier, so it can better handle the longer cooking time that comes along with any slow cooker meal.
  • Slow Cook on HIGH. Despite all of my attempts, the rice just did not turn out well when I made this recipe on low heat. It was watery and mushy. Every. Single. Time. Save yourself a serious headache and wasted ingredients. Make this Crock Pot Chicken and Rice according to the cook times and temps in the recipe below.
  • Don’t Over Do The Onion. I wanted this crock pot recipe to be as easy as possible, so I cut out as many of the prep steps as I could, including sauting the veggies before adding them to the slow cooker. Unless you are a super raw onion fan, be sure to chop the onion very finely and don’t add too much. You can also use a shallot as I suggest, since shallots have a more mild flavor. If you are using an onion and concerned about it being too strong, you can go ahead and sauté it on the stove before adding it to the crock pot.

uncooked chicken breasts and other ingredients in a slow cooker to make a chicken and rice dinner

  • DO NOT Over Cook the Chicken. Obvious, yet essential. The chicken breasts will finish cooking before the rice. Be sure to remove them as soon as the internal temp reaches 160 – 165 degrees, then recover the crock pot and continue cooking the rice and vegetables until the rice is tender.
  • Season to Taste. This recipe suggests salt, pepper, thyme, and Dijon mustard (my favorite ingredient trick to take chicken and rice casserole recipes beyond the basic). Feel free to adjust each of these to suit your and your family’s tastes.

dinner serving of kid-friendly casserole with chicken, rice, and vegetables

For a meal that’s guaranteed to pick you up, has room for everyone, and even leaves you wiggle room to make a pitstop for dessert: Healthy Crock Pot Chicken and Rice!

Speaking of dessert, what’s more all-American, minivan-reliable than apple pie? My blogging friend Leigh Anne has an apple pie recipe with NO pastry crust that looks incredible.

Thanks for putting up with my assorted car analogies. You are the best. I promise this cheesy slow cooker chicken and rice recipe will be worth your everlasting patience. Feel free to toot your own horn after you make it.

OK, now I’m done with the analogies. Promise!

Recommended Tools to Make Crock Pot Chicken and Rice:

plate of crock pot chicken and rice
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Crock Pot Chicken and Rice

Yield: 4 servings, about 6 1/2 cups
Prep Time:
10 mins
Cook Time:
2 hrs 30 mins
Total Time:
2 hrs 40 mins
Easy Cheesy Crock Pot Chicken and Rice Casserole with veggies. Simple and SO yummy! A family favorite healthy crockpot meal. This easy crock pot recipe is made with real ingredients, gluten free, and freezer friendly. Even kids love it!

Ingredients

  • 1 cup  long-grain brown rice  — do not substitute any other kind of rice, including short grain, instant, or white, as the cooking time and liquid ratios will not be the same
  • 1 1/2 cups diced carrots — about 4 medium
  • 1 small shallot — finely chopped, about 1/4 cup (you can also use 1/2 of a small regular onion, though I prefer the more mild flavor of the shallot since it isn’t precooked)
  • 1 tablespoon Dijon mustard
  • 1 1/2 pounds boneless — skinless chicken breasts (or chicken thighs)
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 1/2 cup nonfat plain Greek yogurt
  • 1/2 cup freshly grated sharp cheddar cheese — divided (I love white cheddar for this)
  • Chopped fresh parsley — optional for serving

Instructions

  1. Lightly coat a 5-quart or larger slow cooker with nonstick spray. Add the rice, carrots, shallot, and Dijon mustard, and stir to combine. Arrange the chicken breasts on top, then sprinkle with the garlic powder, thyme, salt, and pepper. Pour in the chicken broth. Cover and cook on HIGH for 1 1/2 to 2 1/2 hours, until the chicken is cooked through.
  2. Remove the chicken into a plate and cover to keep warm. Stir the rice, vegetables, and broth, then re-cover and continue cooking on high until the rice is tender, about 1 additional hour.*
  3. Uncover and stir in the peas and Greek yogurt. Dice the chicken and stir it in with 1/4 cup cheddar cheese. Sprinkle the remaining cheese over the top, then re-cover and cook for a few additional minutes on high until the cheese is melted. Serve warm, sprinkled with fresh parsley as desired.

Recipe Notes

  • I do not recommend using any other kind of rice or grain for this recipe other than long-grain brown rice, as the cooking times and liquid ratios will vary.
  • I also cannot recommend cooking this on low, as my attempts to cook the rice on low resulted in wet, mushy rice. If you do have success making it on low heat, I'd love to hear about it!
  • *Please note, the cook time (1 1/2 to 2 1/2 hours for the chicken + 1 additional hour for the rice and vegetables) listed can vary depending upon your slow cooker. Mine consistently finishes in this time, but others have reported needing longer for the rice. Use your best judgement depending upon your slow cooker model. If it is your first time making the recipe, you may want to build in extra "buffer time" just in case your slow cooker doesn't get as hot as mine and others who see similar cook times.
  • As written, the rice does come out a little more mushy than it would if cooked on the stove or in a rice cooker. It’s a necessary evil with the ease of a slow cooker, so just be prepared (we still loved it!).
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat gently in the microwave with a splash of chicken broth, milk, or water to keep it from drying out.
Course: Main Course
Cuisine: American
Keyword: Crock Pot Chicken and Rice, Easy Chicken and Rice Dinner, Healthy Crock Pot Recipe

Nutrition Information

Amount per serving (1 (of 4), about 1 2/3 cups) — Calories: 492, Fat: 7g, Saturated Fat: 3g, Cholesterol: 121mg, Sodium: 578mg, Carbohydrates: 57g, Fiber: 7g, Sugar: 9g, Protein: 57g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Easy Cheesy Crock Pot Chicken and Rice Casserole. Simple and SO yummy! One of our favorite healthy crockpot meals. Juicy chicken, fresh veggies, and brown rice cooked together in a simple creamy sauce. This easy slow cooker meal is made with real ingredients (no cream of mushroom or cream of anything soup!), gluten free, and freezer friendly. Even kids love it! #crockpot #slowcooker #chickenandrice #healthy

Easy Cheesy Crock Pot Chicken and Rice Casserole. Simple and SO yummy! One of our favorite healthy crockpot meals. Juicy chicken, fresh veggies, and brown rice cooked together in a simple creamy sauce. This easy slow cooker meal is made with real ingredients (no cream of mushroom or cream of anything soup!), gluten free, and freezer friendly. Even kids love it! #crockpot #slowcooker #chickenandrice #healthy

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

121 comments

  1. hey girl- this looks so good! Hope you have a great week!

  2. Looks so good! Great work Erin! (:

  3. Can you used tricolor quinoa instead of rice ? But I have it already made . I was think about how to used it with this dish .
    Please advise. Thanks.

    • Hi Anna! Since the quinoa is already cooked and the liquid ratios and cooking times of quinoa vs. rice are different, I can’t recommend that swap. You can always saute the chicken and veggies on the stove with olive oil and spices, then stir in the quinoa, Greek yogurt, and cheese separately.

  4. Whenever I need a quick and easy dinner that I know my family will love, your blog is the first place I go. Once again you didn’t disappoint! Made this last night for dinner and everyone asked for seconds, even my picky 4 year old. Thank you for another winner! 

    • Sandi, your comment just MADE MY DAY! Thank you!!!! This means so much to me to know how much you all enjoyed it. Thanks for taking time to let me know how it came out!

  5. This is such a dinnertime staple! It might not be flashy, but it IS tasty.

  6. My 6 yo has a sudden aversion to cooked carrots (insert eye-roll!) would broccoli be a possible substitute… maybe don’t add right away…?

    • Hi Laurel, yes, I think you could substitute broccoli! You’re right that it shouldn’t be added right away—my best guess would be to wait at least an extra half hour to add it. Use your best judgment! (Also, since broccoli has a higher water content, be prepared that the final texture of the dish could be slightly different.)

  7. Any suggestions for a dairy free version of this?

    • Hi Jayme, if you’ve used a nondairy yogurt or cheese in place of Greek yogurt/cheese in other recipes, that could potentially work here too. (The yogurt should be something that has a neutral flavor or is similar to plain Greek yogurt.) Otherwise I would omit them to make this recipe dairy free.

  8. This looks delicious, I can’t wait to try it! Just to make sure I understand, after you cook for the first 1.5-2.5 hours and take the chicken out, you LEAVE it out for that additional hour of cooking time? Then add it back in when you add the peas etc.?

  9. Any thoughts on how to make this work with a longer cooking time? My options are to toss in a crock pot in the morning or at lunch. A 3-hour crockpot cooking time is not really practical for someone who isnt home during the day … :(

  10. I did the broccoli variation. I chopped up the stems and added them an hour into the initial cook, then added the florets after I removed the chicken (which was exactly 164 degrees after an hour and a half!). It was soft and lost that bright green color, but I 100% anticipated that, and frankly I find that long-cooked broccoli flavor kinda comforting. :) 

    I set it up in the crockpot right after kids got home from school, and it was ready and waiting after guitar lessons and baseball practice. The perfect “minivan” meal indeed.

  11.  This is my new favorite meal! Husband loved it, kids loved it, and it took me of all of 10 minutes to throw together.  This recipe is definitely going into the rotation. 

  12. I’m looking forward to trying this! Do you know if Jasmine brown rice is the same as long-grain brown rice? Also, do you think doubling this would work with cooking times/liquid levels, etc.? We have a large, hungry family. :)

    Thanks!

    • Hi Rebekah! The two rices are actually different. Rice in the slow cooker is pretty finicky (it loves to get mushy!) so I definitely recommend using long grain brown rice. As far as doubling. this also could be risky, because I haven’t tested the recipe that way. Thus, as much as I’d love to, I can’t give you a positive answer. If you want to experiment, you might try doing 1.5 times the recipe first, just to see how it goes. Also, be mindful that the cooking time could be longer (again, not sure, but I want you to be prepared just in case!)

  13. I made this in my instant pot & it came out great! Did the chicken alone for 10 minutes in broth, quick release & shredded the chicken & dumped out the broth, then did the rice, carrots & shallot for 25 minutes. Quick release, added peas & chicken back in, turned out great! I actually thought the flavor was better the next day when it was reheated.

    • Jessica, thanks so much for giving the recipe a whirl in the Instant Pot and reporting back! I’m so glad you enjoyed the recipe.

  14. I ended up making this in the instant pot too. Threw everything but the (frozen) veggies in with 2 cups of broth on high pressure for 23 minutes, took the chicken out and shredded it. Added veggies in and high pressure for 5 minutes. Added the yogurt, chicken in and mixed in the cheese. It was delicious! Even my 4 year old and 9 month old loved it!

    • Stephanie, I’m so glad it was a hit! Thanks so much for reporting back with your Instant Pot suggestions!

  15. So yummy! Perfect dinner for the whole family. My little 1yr old son loved it and it helped me get some veggies in him! Very easy to prep too, definitely in our dinner rotation. 

    • HOORAY! Sarah, I’m so glad to hear this recipe was a winner for everyone! Thank you so much for giving it a try and taking the time to share this lovely review.

  16. This was so good!  Very easy to make and delicious. Highly recommend.

    • Hi Janine, I’m so glad to hear you enjoyed the recipe! Thanks so much for taking the time to leave this wonderful review!

  17. Hi Laura, it sounds like it needed more time to cook. Every slow cooker seems to cook a little bit different, so I hope if you give it a try again and allow a little longer for the rice it will turn out better for you!

  18. What could I use to substitute the chicken broth? Would water or milk work? I’m going to make this during nap time today and don’t have a chance to run to the store  

    • Hi Marcie, the chicken broth adds flavor, so I worry that making the recipe with just water may turn out fairly bland. If you do decide to give it a try, you may want to taste it before serving the end and add additional salt and seasoning to taste. I wouldn’t recommend using milk.

  19. We are 4 hours in and still have uncooked rice.  It’s almost 10pm and everyone is cranky and hungry. I’m not sure what happened but I followed the recipe. ??‍♀️??‍♀️

    • Hi Ryan, it’s so hard to know exactly what may have happened without being in the kitchen with you. The cook times given are ranges that worked with my particular slow cooker on high (and other readers have had success with that timing too), but everyone’s slow cooker seems to cook a little differently. I know it’s frustrating when something doesn’t come out as expected, so I truly wish you would have loved this.

      • Update: The rice finally cooked and it was delicious! Now I know to start it much earlier next time. It took about 6 hours total in my crockpot. 

        • Hi Ryan! Thanks for the update. Did you cook on high as the directions mentioned? If you cooked on low, that would have definitely changed the time well beyond what the recipe stated.

        • I tried this recipe and was unsuccessful as well at ever getting all hte rice to soften. I did end up adding more broth because it was getting dry and just ended up with an edible dinner with some very very mushy and some slightly crunchy rice after many hours, I don’t exact it because at that point we just ate it before it was too late to eat. I’m wondering if I did again I should add more liquid? Could my crockpot just not seal well? 

          • Jessica, I haven’t heard of this happening! It might be the seal on your crock pot and if the rice was getting dry, you would need more liquid. Did you use long grain brown rice?

  20. Hi Erin,

    I did cook it on high. I even went back to double check it to make sure I had it on high. :/

    • That’s so strange—I’m sorry it didn’t turn out and that I don’t have any other helpful ideas of what may have happened!

  21. Do you think this would work with frozen mixed veggies? 

    • Hi Wende, yes, I think that would work! I hope you enjoy the recipe.

      • I tried it with frozen veggies using the second Insta-Pot method above, and using paremsan cheese in addition to the white cheddar. HUGE HIT! 

        • I’m so glad it was a winner, Wende! Thank you so much for taking the time to leave this awesome review—I really appreciate it!

  22. This recipe turned out perfectly! My only modification is that I poured one cup of chicken broth over the rice and shallot mixture and mixed that up before I placed the chicken breasts on top. I then poured the second cup on top. I cooked mine on high for four hours total. I used frozen mixed veggies (corn, carrots, peas, green beans) which I added when I added the yogurt as these cook very quickly. This meal was so easy to prepare, and is absolutely delicious, and my entire family gobbled it up! I Definitely will be using on the regular! Thank you!!

    • Kellee, I’m so glad to hear it was a hit! Thanks for sharing your process and for taking the time to leave this awesome review!

  23. This recipe is AMAZING. Finally commenting because we are eating it for the third time. Whole family loves it and super easy. Thanks!

  24. I had a problem with my chicken being done enough after the first 1 1/2 but just left it in as the rice completed cooking and all was good :) My kids are excited to try it as we are waiting on the cheese to melt right now. They have all sampled it and want more.

  25. A total hit! Finished in the time listed in the recipe. Would definitely make again!

  26. This recipe was *okay*, it took me over 5 hours to cook the rice in the Crockpot and some of the rice was still crunchy (I did cook it on high the entire time). The carrots are a bit crunchy as well. I do live at a higher elevation (a little over 4,000 feet), so to be fair that may have had something to do with it.

    • Hi Jacqueline, I’m not experience with high altitude cooking, but I have heard it can extend cooking times quite a bit and affects moisture. Next time, you could try this as a stovetop version to finish the rice. Regardless, I know it’s disappointing to try a recipe and not have it come out perfectly, so I’m sorry you didn’t love it more.

  27. Hi, Erin
    Under your (Recommended Tools to Make Crock Pot Chicken and Rice:)
    6-quart slow cooker
    Sturdy metal measuring cups and measuring spoons
    Curious about this last item ? (Long brain brown rice) Was this developed by Rutgers University ?
    Just kidding, LOL- very funny, thanks for your healthy, delicious recipes.

  28. Have you tried this recipe in an instant pot? 

  29. Second time making this. Whole family loves it and the leftovers are great too, thank you!

  30. Superb, I made with broccoli, because i had a lot in my fridge. I have been looking for a healthy but tasty chicken crockpot recipe and this nailed it. Directions you gave, including cook times were spot on. Came out great.

  31. My family is dairy free. Would this recipe be ok without the yogurt? Has anyone used almond yogurt?

    • Hi Kristy! You could definitely eliminate the yogurt, it just won’t be as creamy! If you try it, I’d love to know what you think – hope you enjoy!

  32. Hi! We’re not a fan of brown rice at all. How would you adjust the time?

    • Hi Destiny! I do not recommend using any other kind of rice or grain for this recipe other than long-grain brown rice, as the cooking times and liquid ratios will vary. If you do try a different type of rice, let me know your results! Hope you enjoy!

    • Kiersten Woehler Reply

      I used long grain white rice and everything turned out compleatly fine! Its a bit mushy but the same thing happens if you use long-grain brown rice so its all good!

  33. Hi Erin! This recipe came out great, though I did make some changes (as usual). My slow cooker is a new one with a stovetop feature, so I sautéed the vegetables (onion, carrot, celery) and then toasted the rice for a minute. The chicken and rice both got done around the same time, in about 1:45. I shredded the chicken right in the pot and added chopped baby spinach with the peas. As you say, the rice is a little mushy, but it still has a bit of texture. The flavors make up for it. I will make this again!

    • Hi Deborah! Thank you so much for sharing your recipe feedback with me! I’m thrilled you enjoyed it – your new slow cooker sounds wonderful!

  34. Tried to make this for  tonight , what a bust ? I guess I fall into the slow cooker needing more time category? I did long grain brown rice and cooked on high

    • Jessica, I am so sorry to hear this didn’t work out! Does your crock pot normally cook a bit longer on high? Every slow cooker is different, but regardless I know it is disappointing to try a new recipe and not have it come out, so I am truly wish this would have been better for you!

  35. Can I double this recipe? 

    • Hi Erica! I actually am not sure—I think that would definitely affect the cooktime and the rice might not cook all the way through with the slow cooker being so full. If you wanted to experiment, you could start with 1.5 times the recipe, but I’m afraid I can’t give you specifications since I’ve never tried it this way. If you do decide to play around with it, I’d love to hear how it comes out!

  36. Kiersten Woehler Reply

    Awesome recipy! I was cooking this for my grandparents and family. Got manny complements. ?

    I did have to changed a few things – and didn’t have 3 hours to cook it. Here’s a quicker version of this recipy.

    If you don’t have time to dice carrots and can’t find any peas, dump a can of greenbeans on to a cutting board and mince. Dump these in the crockpot when you have 15 min. left of cool time.
    I was able to mske this recipy in just under 2 hours by cooking the chicken on the stove instead of in the crock pot. Cover a skillet with olive oil, set the breasts in there, and brown (takes about 15 min, dont forget to flip them) Them, take those out, out them on a cutting board, and cut the hard brown later off. If done right, you should be left with thouroughly cooked but tender chicken.
    Dice. Heat up an extra cup of chicken broth on the stove top, put the dices chicken in the broath, and put on medium-low. Sprinkle in spices.
    Cook the rice stove top with the four cups of broth the recipy calls for.
    When rice is done, dump everything into the crock pot on LOW. When the rice has soaked up all the broth, turn the crock pot down to KEEP WARM. Do not cook on high.
    By now, you can dump the green beans in.
    Wait 15 min. Sprinkle in a 1/3 cup of cheese. Cover top with cheese. 2 min to melt. Serve.

  37. Kids and hubby approve and the leftovers are great. Thanks!

  38. Would you recommend storing this in the crock pot over night, and reheating it the next day to serve? Do you think it would get too mushy?

    • Hi Jessica! I’d fully cook the recipe, let it cool completely, then store it in an airtight container in the refrigerator. You can reheat gently before serving and I don’t think it would be too mushy. I hope you love the recipe!

  39. Thank you for the quick reply! I’m making this dish to take to a group class tomorrow. I’m at a high altitude, so am prepared for it to take longer. I’ll let you know how it goes!

  40. Multiplied the rice and broth x1.5 to make a little more, did not work out :-(
    Rice still rock hard after 3hrs+ on high…. flavor was nice though

    • I’m glad you liked the flavor Ross, and I think the larger quantity definitely impacted the cooktime. If you’d like to save the leftovers, you might try finishing them up on the stove? Just an idea!

  41. W Is the difference in cooking time with white rice?

    • Hi Cheryl! I’m afraid I can’t say because I’ve never tested the recipe this way (and we don’t routinely make white rice). I’d suggest looking to see if you can find a similar recipe online with white rice and reference both its cooking time and liquid ratio. Otherwise, you can make the recipe as written with brown rice.

  42. I just made this for dinner and we LOVED it!!! So simple and tasty. I have a 2, 6, and 9 year old and they gobbled it up and asked for seconds!! I will most definitely be making this again. Also, I really love how you post the nutritional info and serving sizes. I calorie count and it makes dinner that much easier.  I’m looking forward to trying more of your recipes ?

  43. Why would you take the chicken out before everything else?

    • Hi Angie! The chicken will be cooked before the rice is ready. Removing it keeps it from overcooking. I hope you enjoy the recipe!

  44. Jennifer Rachels Reply

    after a little less then 2 hours, my rice was already mushy. I used long grain brown rice as instructed too.

    • Jennifer, I am so sorry to hear this! I am honestly puzzled, as I have never had this happen before or heard of it happening to anyone else. So you mean the rice was super soft or there was still some liquid in the crock pot? Are you sure you didn’t use instant rice or basmati rice? I’m trying to piece it together. Regardless, I know it is a huge disappointment to try a recipe and not have it come out, so I am sorry that was the case for you!

      • Jennifer Rachels Reply

        yeah, it’s strange. The rice was definitely not instant or basmati. It’s call Yoga Organic Long Grain Rice. The instructions on the bag say to bring to a boil on high and then reduce to low for 35-40 minutes. I’m not sure how that compare to to rice you use but should be similar I would think. The crock pot I use called the Aroma Professional Plus and is also a rice steamer. You can set it to steam cook or slow cook and I had it on the slow cook option.

        Anyway, all was not lost. The flavor was really good and all my kids enjoyed it. The texture or the rice was just on the mushy side.

        • Jennifer, I am glad it worked out in the end! 35 to 40 minutes is on the short end for most brown rice brands I’ve used (they are usually closer to 50 minutes), so that might be part of it too. Thanks for letting me know, and if you use that brand again, you can definitely check it earlier. Slow cookers are all so different too. I hope it comes out perfectly next time!

  45. Hi, I cannot wait to try this. What would be the time variations for doubling the recipe? I have 6 boys…2 of them teenagers. I definitely have to double it haha ?

    • Kristan, what a full house!! Honestly, I am not sure as I’ve never tried, though I’d imagine you would need to increase it somewhat. I’d say allow a little extra time to be safe, but check it at the time called for in the recipe, just to make sure it doesn’t over cook. If it’s done ahead of dinner, you can always set it aside, then rewarm just before serving. If you do try it, I’d love to hear how it goes!

      • I did it! I did not add the peas though. We all dislike them with a passion lol
        But I did 3 hours on high and 3 on low. Its perfect! Chicken is juicy and tender and the rice is a bit mushy but not to the point of being ruined. We love it! Thanks so much for the recipe ?

  46. This sounds tasty but really not a fan of mushy rice. Any thoughts on cooking the rice separately with some of the liquid from the crock pot?

    • Janel, if you like you can make this recipe on the stove! I’d suggest cooking the rice in a pot. You could then sauté the chicken in a large skillet (cut it into pieces first and season with salt and pepper), remove it from the skillet, then saute the carrots and shallot in the same skillet with the spices. Then at the end, mix together the chicken, rice, sautéed veggies, mustard, Greek yogurt, peas, and cheese (omit the chicken broth). Unfortunately, there really isn’t a good way I can think of to separate the rice out from the other ingredients in the slow cooker. If you decide to play around with the recipe this way, I’d love to hear how it goes!

  47. Thanks for sharing this recipe! I made this tonight, and it came out really great (even my toddler is eating it up)! I used half of a red onion, four thighs and one chicken breast. I also ended up finishing cooking the rice with carrots and onions on the stovetop after the 2.5 hours to speed up the process and kept the chicken in the crockpot on warm. I’ll definitely make this again because it was so easy!

  48. Omg this is so good! I think I used a little bit to much broth so it’s kind of more like a soup but tastes amazing as it is anyway. I never took the chicken out and it didn’t seem to overcook. It also had to go 4 hours on high in my crock pot before the rice and veggies were done. I didn’t have Greek yogurt but did have cream cheese so used that instead. And I added some aged sharp cheddar. This recipe is a keeper. Thank you for sharing.

  49. Made this tonight and loved it! 

  50. I used the kind of rice that was in the recipe. After 5 1/2 hrs the rice still wasn’t done. The chicken was done at about the 2 he mark.

    • Hi Elaine, I’m sorry to hear the rice wasn’t done! It seems like every slow cooker is a bit different, as it worked well for me and other commenters too. I know it’s disappointing to try a new recipe and not have it come out as expected, so I truly wish you would have loved this.

  51. Love love love this recipe! Huge hit in my household! Making later on this week (5th time!)with Montery Jack to mix it up a bit. Your Pineapple Chicken is in the crock pot now. Thanx and keep your delicious recipes coming!

  52. I’m dying to make this but I can’t add any dairy to the meal. Have you ever tried this recipe without the yogurt and cheese? I’m afraid it won’t be nearly as tasty. Wondering if I should just skip it?

    • Hi Diana, unfortunately, I think you would need both. I haven’t tried any nondairy substitutes, but you could experiment with those if you like!

  53. i made this the other night and the only problem i had is with the rice. just isn’t cooking and staying hard. i used the type you suggested. i’m going to add some more chicken broth and put it on high on the stove tonite in the hopes it will soften up! next time i might cook the rice first and add it to the mix later. other than that great flavors for a healthier meal!

    • Hi Kel, everyone’s slow cooker seems to cook a little bit different, so I hope you are able to figure out the timing needed to get your rice cooked perfectly!

  54. It might not be flashy, but it IS tasty.

  55. I altered this recipe slightly for the vegetarians and lactose intolerant people. I used vegetable broth instead of chicken broth. I added a cup of celery and a small head of broccoli florets for some added vegetables. I also subbed the yogurt for a can of organic coconut milk. It worked beautifully and gave me a nice creamy consistency. Tastes great! Love this recipe! Thank you! 

  56. I’m sad to report that I followed the receipe exactly, but was left with uncooked rice…six hours in. I will not be making this again, as it was a waste of food and money. 😩

    • Hi Katie, I am so sorry to hear this didn’t work out! Does your crock pot normally cook a bit longer on high? Every slow cooker is different, but regardless I know it is disappointing to try a new recipe and not have it come out, so I am truly wish this would have been better for you!

  57. Please help!! My husband and I think this tastes overwhelmingly like Greek yogurt. We’re both disappointed but hoping there is something we can add to balance the flavor. Any tips????

    • Hi Tausha, you could try mixing in more rice and sauteed veggies, but I haven’t experimented with that myself. Next time you could try using less yogurt and add more cheese instead for creaminess.

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