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, healthy crock pot chicken recipes 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.
dinner plate of healthy chicken and brown rice casserole with peas and carrots

The Making of Crock Pot Chicken and Rice

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!); the classic Crock Pot Chicken Pot Pie.

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 recipe 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!

Other Recipe Similar To Crock Pot Chicken and Rice

  • If you enjoyed this dish, try my Homemade Hamburger Helper for another easy recipe similar to this one.
  • Crock Pot Chicken Pot Pie – This healthy crock pot chicken pot pie is just as thick and comforting as the original, thanks to a few simple swaps. Top with biscuits for an easy dinner!
  • Chicken Pot Pie – Healthy Chicken Pot Pie. Just 380 calories for a huge, creamy serving! Packed with juicy chicken, fresh veggies, and topped with a golden, flaky crust.

Recommended Tools to Make This Recipe

plate of crock pot chicken and rice

Crock Pot Chicken and Rice

4.27 from 80 votes
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!*Update 4/11/19: Updated the amount of chicken broth because a few people reported having issues with the rice coming out crunchy. I have never had this problem and have made it successfully several times with the original 2 1/2 cups chicken broth.*

Prep: 10 mins
Cook: 2 hrs 30 mins
Total: 2 hrs 40 mins

Servings: 4 servings, about 6 1/2 cups

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 1/2–3 1/2 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
 

  • 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.
  • 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.*
  • 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.

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.

Nutrition

Serving: 1(of 4), about 1 2/3 cupsCalories: 567kcalCarbohydrates: 60gProtein: 53gFat: 12gSaturated Fat: 5gCholesterol: 125mgPotassium: 1249mgFiber: 6gSugar: 6gVitamin A: 8489IUVitamin C: 20mgCalcium: 198mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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308 Comments

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    1. Can this be converted to an IP recipe?? It looks so yummy but I recently got rid of my crock pot. I’m guessing I could use the slow cook feature on the IP (but I’ve heard this is not necessarily the same as a real slow cooker). Any tips??

      1. Hi Summer! While I have not tried this recipe in the Instant Pot, multiple readers have reported success with it. Some have left comments on this post with their specific cooking times, so you may want to check those out (again, I have not tried it, so it would be a complete experiment). If you decide to try it, I’d love to hear how it goes!

  1. 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.

    1. 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.

  2. 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! 5 stars

    1. 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!

  3. 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…?

    1. 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.)

    1. 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.

  4. 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.?

  5. 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 … :(

    1. Hi Emily, I wouldn’t recommend extending the cooking time because the rice would overcook. You might check out this Mexican casserole recipe, as it has a longer cooking time!

  6. 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.4 stars

    1. Thanks for reporting back about the broccoli substitution, Meleyna! I’m so glad you enjoyed the recipe!

  7.  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. 5 stars

  8. 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!

    1. 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!)

  9. 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.4 stars

    1. 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.

  10. 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!5 stars

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

    2. The comments about this taking 4-6 hours in a crock pot made me gun-shy, so I used my Instant Pot and followed the directions in this comment almost exactly. I used half of a small onion and sautéed it for just a few minutes before adding it, along with everything else except the frozen peas, yogurt, and cheese to my Instant Pot. I cooked it on high pressure for 25 (instead of 23) minutes, then removed the chicken to shred. I added the peas and found that I didn’t need to cook those at all – I just stirred to combine, then added the shredded chicken, yogurt, and cheese. DELICIOUS! Definitely eased my Sunday Scaries!

  11. 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. 5 stars

    1. 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.

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

  12. 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!

  13. 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  

    1. 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.

  14. 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. ??‍♀️??‍♀️

    1. 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.

      1. 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. 

        1. 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.

        2. 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? 

          1. 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?

  15. Hi Erin,

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

    1. 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!

      1. 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! 5 stars

        1. 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!

  16. 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!!5 stars

    1. 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!

    2. I just tried this for the first time, and I added mushrooms after I pulled the chicken. Green beans would be a nice addition too! I wish I’d thought of that.5 stars

      1. Neil, that does sound like a delicious addition! Thank you for sharing this review, and I hope you love it even more (and add those green beans!) the next time around.

  17. This recipe is AMAZING. Finally commenting because we are eating it for the third time. Whole family loves it and super easy. Thanks!5 stars

    1. Bridget, I’m so glad the dish is a hit! Thank you so much for taking the time to report back!

  18. 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.

  19. 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.3 stars

    1. 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.

  20. 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.

    1. LOL, Steven. Fair point! I get a lot of questions about substitutions in this recipe so I wanted to be clear to a fault!

    1. Hi Margo! I have not. That said, I think you could do it if you adjusted the cooking time and liquid amounts to be more in line with this recipe: https://www.wellplated.com/golden-instant-pot-chicken-and-rice/ (use water for the coconut almondmilk). If you decide to experiment, I’d love to hear how it goes!

  21. 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.5 stars

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

    1. 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!

    1. 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!

    2. 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!

  23. 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!5 stars

    1. 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!

  24. 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

    1. 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!

    1. 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!

  25. 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.5 stars

  26. 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?

    1. 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!

  27. 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!

  28. 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

    1. 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!

    1. 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.

  29. 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 ?5 stars

    1. Samantha, this makes me SO HAPPY to read!! Thanks so much for taking time to leave this wonderful review. It means a lot!

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

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

    1. 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!

      1. 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.

        1. 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!

  31. 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 ?

    1. 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!

      1. 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 ?

  32. 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?

    1. 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!

  33. 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!5 stars

    1. Rachel, I am so so happy to hear this, thank you!!! I hope you and your little one enjoy every bite :)

  34. 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.5 stars

  35. 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.

    1. 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.

  36. 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!5 stars

  37. 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?

    1. 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!

  38. 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!4 stars

    1. 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!

  39. 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! 5 stars

  40. 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. ?

    1. 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!

  41. 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????

    1. 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.

  42. To avoid that possible “Burn” warning is it not possible to cook the Rice separately and give iy a good mix at the assemnly stage?
    Also on another recipe you used frozen Veg thawed (I think they were thawed. Is this OK do you think? Oh! btw thanks for the recipes you have provided us with.5 stars

    1. James, for the liquid ratios to work out, I do recommend cooking this with the rice—a crock pot shouldn’t give you a burn warning. If you use frozen veggies, they will be softer and mushier than with fresh, so I’d say that depends on how important the texture is to you. If you decide to try the recipe, I’d love to hear how it goes!

      1. The rice I ordered has arrived. a quick check of the ingredients shows that I need Parsley and Yogurt so off to Tesco tomorrow and I will cook this then or the next day.

        I shall report afterwards :-).
        A VERY good year to you and thanks for the videos. I am not an intuative cook so the videos help me a great deal.

          1. Well it got cooked, I have just finished a generous portion.
            I doubt you would call it perfect but it was … OKish. I cooked it in the Instant Pot in Slow Cooker mode and I have never been able to fathom out the High/Low settings. It starts in the middle and can be changed to High then Low then back again which I am assuming must be Medium so I cooked it on High as the recipe says. After 90mins approx the Chicken was cooked (almost 90 internal temperature) and the rice may have been a bit crunchy but not so much. So Icarried out the rest of the recipe with the setting on Medium. Rice was well done by another 45mins so I completed the recipe and ate a portion. The rice was sticky for my liking and I cannot see why you would put delicious Yogurt into it. I saw no benefit. I think this would be much better cooking the rice and chicken separately. Other than that it was a good day. :-)). I am not a competant cook btw but I followed the recipe apart from using Vegatable Stock instead of Chicken.
            Many thanks.

          2. Hi James! I’ve never done the modes you mentioned in the Instant Pot (this recipe is for a classic slow cooker), but I’m glad you were able to get the recipe to a point you were happy with at the end. I like the yogurt for the richness and creaminess it gives the dish, but you can omit it of you prefer.

  43. Delicious!  The rice did get a bit mushy, but better than “chewy”.  My husband’s not a fan of yogurt, so he doesn’t have to know since he loved it, right??!!5 stars

  44. This recipe was absolutely delicious! I would say the best crock pot meal I’ve made so far. I will admit I misread the cook time, and ended up finishing the rice and veggies in a pot on the stove. I also added in a cup of corn when I added the peas. Really enjoyed and will be making again soon!5 stars

  45. I used frozen chicken tenderloins and cooking time was perfect – it didn’t need to be removed. Also substituted cream cheese for yogurt since that was what I had. YUM! Will definitely be making this again. Thanks!5 stars

  46. I followed this recipe and same as others have said, the rice didn’t finish cooking. Going on 4 hours now and rice is still super crunchy. I have a Ninja Crockpot which usually cooks things faster than most recipes say. I will say I love your other recipes but this one was a bust for me. Loved your Mexican casserole though. Oh well. I’ll definitely try your others. Thanks for sharing your recipes. ?1 star

    1. Hi Karen, 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.

  47. This is perfect. I added more water towards the end because my rice started getting dry before it was fully cooked but the whole family approves, including my 3 yr old!5 stars

  48. Hi Erin! So to confirm, if I were planning to freeze this, I would cook the whole recipe as is and then put the fully cooked recipe into freezer bags? And it will work well to thaw it out in the fridge for a day and then just reheat in the microwave as usual?

    1. Hi Lauren! Yes, I would freeze the recipe fully cooked (and cooled). I think your reheating plan should work fine too. I hope you enjoy!

  49. I just made this today and it turned out so good!!!!! Is it really healthy?? Sometimes it is hard to believe healthy food can be so tasty! I can’t wait to try out some of your other recipes. I live at a higher altitude and was worried how it would turn out, but it was great!

    1. Had a whole chicken . Took off most of the skin and parboiled. Doubled recipe and put chicken in breast side down then turned it over until fully cooked. Then deboned and diced up. Finished up but added more cheese and salt. Came out wonderfully. Also used fresh thyme.5 stars

  50. I was super excited to make this and thought it was gonna  be good. I followed these directions perfectly and go to it done and smelled it and knew it may not be as good as I was thinking. The yogurt mixed with peas heated up was a terrible idea.  Takes away from the chicken flavor. All I can taste isn’t hot yogurt and it ruins it for me. 1 star

    1. Hi Jeremiah, I’m sorry to hear you didn’t enjoy the recipe. Many other readers have tried it and loved it, but I know everyone has different tastes. I truly wish you would have loved it!

  51. Hey Erin! I was looking through this recipe and noticed how much you mentioned the fact that you shouldn’t use any other rice. I was just wondering why that is and what can really go wrong if you substitute it for a white rice.

    1. Hi Haiden! I mention it several times because using another type of rice would change the liquid ratio and cook time. You are welcome to experiment, but the way I successfully tested the recipe was with long-grain brown rice, so that’s the only version with results I can personally vouch for. I hope you enjoy it if you give it a try.

  52. I forgot to put broth in during the first stage but it still turned out great when I added it after taking the chicken out. Also added some fresh green beans cut in 1.5″ pieces at that point. Cooked it for 2-1/4 hours longer instead of 1 hour due to broth oversight. Thanks for the primo recipe!5 stars

  53. I wanted this to work so much! It smelled amazing in my house! But after 6 1/2 hours the rice was hard and crunchy. I saw that others had this issue, so I was very careful to follow the directions. The chicken cooked, the veggies were cooked, and like I said, it smelled amazing, but the rice just never cooked. My crock pot seemed plenty hot enough. I don’t know what happened but I was very sad to have to toss it. (except the chicken, we were able to scrounge something up with that.) I might still try to make it another time but cook the rice by itself in my rice cooker and then just mix everything together.1 star

    1. Hi Jennifer, I’m sorry to hear the rice didn’t come out! It’s hard to know what may have happened without being in the kitchen with you, but I know it’s disappointing to try something new and not have it come out, so I truly wish it would have been a success!

  54. Oh my gosh!! I am loving this. I made it this morning and am currently inhaling it. The only things I changed were using cauliflower rice and added garlic. It’s so good guys!! Since I used cauliflower rice it’s a bit more like a soup but either way the flavor is great. Thank you!!!5 stars

        1. Heather, I am so pleased to hear how much you enjoyed the recipe. Thanks for taking time to leave this lovely review!

  55. This turned into a pizza night for us. 5.5 hours and still with crunchy rice! I’m hopeful it’ll turn out eventually because it smells yummy! I just wouldn’t recommend making this for the first time if you’re having company over or need dinner done at a certain time because you don’t know how your crock pot will cook the rice it seems! But again it seems like it would taste yummy when cooked.

    1. Megan, I’m sorry to hear your rice wasn’t cooked yet—it sounds like it needs longer and perhaps more water added. I hope it comes out!

  56. First, this recipe was delicious! My husband said the flavors were really nice, and has requested we try again. Now, I don’t know if maybe my crockpot didn’t get hot enough, or maybe my chicken was a little frozen, or my rice a different brand, but I followed this recipe to a T, and it took 6hrs to cook and came out mushy by the time the rice was done. (I used a generous cup of long grain brown rice and 21/2c. chicken stock.) I’m thinking I’ll try it as a casserole bake instead of a crockpot recipe.3 stars

  57. Delicious and quick to pull together. I substituted Pacific Organic Turkey Broth for the chicken broth (I had it on hand) and 365 Plant-Based Cheddar Cheese Alternative for the regular cheddar, and it still worked superbly. Sadly, I’m on a diet, so have to fight the temptation to eat this all in one sitting. Been strong so far.5 stars

  58. It has been a while since I have done so, but I have cooked rice in a standard slow cooker (I have too many gadgets but I did it in the old school crockpot brand) on low with success. I wish I could remember the times because it’s been a long time and I usually make rice meals in my Instant Pot or Ninja Multi Cooker now – told you I have too many gadgets haha!!

    One thing I do remember making a difference tho is soaking the rice first. I always soak my rice before making it and then rinse. It brings some of the starch out that makes it sticky. You will see after soaking white rice that the water is white. Brown rice won’t have as much starch, but I still soak and rinse before cooking.

  59. Making this for the first time and just wondering what the calorie count per serving is. Thanks

    1. Hi Amber! If you scroll down below the recipe you can see the nutrition estimates there. I hope you enjoy it!

    1. Hi Vicky, 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.

    1. Hi Cecilia! While I have not tried the recipe with fresh peas, the recipe calls for the frozen peas to be added at the very end, so you could experiment by adding the fresh ones then too. If you’re worried about them being too mushy, I suggest adding them right before serving. I hope this helps and that you love the recipe!

  60. Rice never cooked and it’s just soup. Been on for 5 hours. Disappointed.

    Yes, my crockpot works, the chicken was fully cooked at 1.5 hours as indicated. Wondering if the recipe should be calling for Instant Rice….1 star

    1. Hi Amanda, 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.

    1. Hi Ginger! Another reader has mentioned that she had success with using chopped green beans. I hope this helps and that you enjoy the recipe!

      1. Going to give this a shot tonight and wanted to know if I can do it with frozen chicken? Or does it need to be thawed?

        1. Hi Sara! Slow cooker recipes always need the chicken thawed first in order to be safe (it will spend too long at room temp otherwise). I hope you love the recipe if you try it!

  61. I’m not sure why but the cook times (even the adjusted ones) did not work. I ended up having to transfer my dish to a regular stove top pan to finish cooking because the liquid didn’t dissolve and the rice wasn’t cooking—and who knows how this is going to turn out. Really frustrating after waiting and starting this dish 4 hours ago. 1 star

    1. Hi Krystina! I’m sorry to hear that this dish didn’t work out for you. I’m not sure what might’ve happened without being in the kitchen with you. I know it can be frustrating to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

  62. My husband and I loved this recipe! The two of us have had the flu and were looking for something other than chicken noodle soup. This was the ultimate comfort food! I will definitely be making this for years to come. Thanks!5 stars

    1. Hi Mandy! The vegetables may come out a little more mushy, but I believe it will still be tasty! If you’re worried about them, you could always remove spoonfuls of them to a plate once they’re done. I hope you love the recipe!

  63. I had the same problem as others mentioned, where my rice wouldn’t cook. I got impatient and ended up finishing it on the stove, which would have been ok except I was left with way too much liquid (or maybe this was because I added too much much? The recipe said 2.5 -3.5 cups of broth, so I was confused as to which amount to go with and went with the higher amount because I added more chicken and veggies). Consequently, my meal ended up being pretty soupy. I also found the taste was pretty bland. I added some sour cream and Cajun seasoning to add some flavor, but it still was a bit bland. 2 stars

    1. Hi Emily, it’s so hard to know exactly what may have happened without being in the kitchen with you. Some readers were ending up with too little broth, so I updated the recipe with the 2 1/2 to 3 1/2 range. Next time, you could try using only 2 1/2 cups of broth to see if that helps the amount of liquid. I know it’s frustrating when something doesn’t come out as expected, so I truly wish you would have loved this.

    1. Hi Theresa! This recipe is moist and creamy, but it should not be as watery as a soup. I hope you were able to enjoy the recipe!

  64. The rice didn’t cook. I cooked the ingredients on high per the directions.  I tried it 2 hours after I took the chicken out and it was still raw. However, the flavor of the chicken and vegetable mix was tasty! So, might cook it without the rice next time and pour mixture over cooked rice. 3 stars

    1. Hi Kortney, 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’m so happy that you were still able to enjoy the flavors of this dish!

  65. What slow cooker is everyone using where their rice is cooking in the 2.5 hours? Lol. I’m 4 hours in with my Crock Pot On high and the rice is rock hard, and veggies are not done. Chicken took 2.5 hours but is done now. The heating element on my crock pot just might be getting older and not as hot? 

    I think I’m going to look into finishing it off on the stove. Wish me luck!

  66. Wanted to add an addendum to my previous comment – I did end up finishing it off on the stove top. It turned out pretty good for what I was intended to do (a heart, healthy weeknight meal – “the minivan”). 

    Here’s a tip to anyone who’s still confused when their ride isn’t cooking by the time indicated in this recipe. If your rice isn’t cooked or on its an hour after you pull your chicken, the timings in this recipe aren’t going to work for you. Save yourself some time and frustration and just dump the whole thing into a stock/soup pot and finish it off on the stove in under an hour rather than wait and hope it’ll cook in the crock pot! Good luck! 3 stars

    1. Hi B! Yes, every slow cooker is different, so it may have not gotten hot enough to cook the rice in that amount of time. Thank you for your suggestion to finish cooking this dish on the stove. I’m happy that method worked out for you and that you enjoyed the flavors!

  67. Here’s why some people are getting crunchy rice: your instructions tell us to cook the rice for 1 hour or until tender. After an hour I found three or four grains of rice floating on the top. They were super tender. Nope—that’s a trick! You have to dig down to the bottom, and check the rice from down there! I didn’t do that (the first time)—tricked by the floating tender rice at the top—and the dish came out super-crunchy. Made it a second time—with just 2-1/2 cups broth—and tested the rice correctly. Came out perfect!

  68. I like the video but there is an ad quite literally every 3 seconds and it makes it impossible to actually watch your content

    1. Hi Ashley! I’m sorry for any inconvenience the ads caused you. I will certainly keep paying close attention to the number of ads and how they load. I do truly appreciate your feedback!

  69. Hi! I have probably a really stupid question, but do you cook the brown rice prior to putting it in the crockpot? Or does it go in uncooked? This looks delicious! My dad had a heart attack so I try to cook him healthy meals during the week (plus it’s good for my family too) I’m always up for trying new, healthy crockpot recipes. Thank you!

  70. I just stumbled across your site the other night while I was looking for something a little different to try in my crock pot. This recipe was easy, came out perfect, and if even half of your recipes turn out as well as this one did I’ll keep coming back for more!

    Since this was my first time trying this recipe I decided to follow it to the letter (ok, almost, I added some mushrooms after I took out the chicken). I tried it with 3/12 cups broth the first time around and if it was too much I could always dial it back next time around. I’m not fond of mushy rice either, but it’s better than crunchy! I did have just a little left over, but once it cooled overnight most of it had been soaked up.

    I was curious though, if I make rice on a stove top I usually soak it overnight first. If I am being honest I don’t actually know -why- you soak rice, but I’ve always done it. (Mom did, but I never asked why). Has anyone tried soaking it ahead of time? What’s the benefit of soaking rice anyway?5 stars

    1. Neil, I’ve never soaked rice actually! My understanding is that this is something you’d do to cut down the cook time (it also can change the flavor a bit). For this recipe, you don’t need to soak the rice; all of the cooking will happen in the slow cooker. So glad you enjoyed the recipe!

  71. I am making this tonite . I am just questioning the protein amount in nutritional value serving .. it says 57 gms .,

    1. Hi! There are a handful of high-protein ingredients in this dish, so based on my calculations, this is correct. If the nutrition information is important, you can use a tool like MyFitnessPal to get the specific nutrition information for your exact ingredients. I hope you love the recipe!

    1. Hi Amagno, I’m afraid the dish won’t turn out well without the broth. The rice needs liquid, so I don’t think it will cook properly. I hope you were able to enjoy it still!

  72. Very good! Just watch your rice. I may have let it go a little to long and got kinda mushy on my part though. Great taste to get my 3 year old yo eat her veggies.5 stars

  73. I used the Instant pot for this recipe and it turned out wonderful! Put brown rice, 5 chopped carrots, mustard, spices, 1 chopped onion, and 2.5 cups chicken broth in instant pot and stirred. Placed chicken on top and cooked on high pressure for 20 min. Natural released for 25 min. Shredded chicken and dumped in a can of peas, Greek yogurt and cheddar cheese. Turned out amazing!5 stars

    1. Hi Sara! I used raw chicken breasts for this recipe. If you want to use frozen chicken, I recommend letting it thaw completely before starting the recipe. I hope you enjoy the recipe if you try it!

    1. Hi Josh, 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 takes longer than expected, so I hope you were still able to enjoy it!

  74. Hi there can you tell me how much sodium is in a serving of this recipe ? It looks amazing. 

    1. Hi Crystal! Since sodium content can vary so much based on the brands of ingredients used, I recommend using an online calculator like MyFitnessPal, which you can customize based on the ingredients you have to get a more accurate number. I hope this helps and that you enjoy the recipe if you try it!

  75. Thanks for this delicious recipe! I was worried about the addition of Greek yogurt as I liked the flavors without it, but it really does work well! I used 1 lb chicken tenders and it took 1.5 hours to cook the chicken. It took an additional one hour and ten minutes to cook the rice so your timings worked well for my Crockpot.5 stars

  76. Could not find Long Grain Grown Rice at my market so had to opt for one cup of long grain wild rice; I added a few extra veggies like one stalk of chopped celery, some chopped pepper (red). three brussel sprouts chopped, broccoli instead of peas, and I prefer chopped onion over shallots. I followed the rest of the recipe through, until adding the non-fat plain Greek yogurt, tasted it and thought the flavor was excellent; then I added the nonfat yogurt, stirred it, tasted it and thought the taste had been diluted to a bland effect The sharp cheddar cheese brought the flavor back to a point. I understand the yogurt brings creaminess without the fat/calories
    BUT I am not a fan of the nonfat Greek yogurt and would suggest a little cheese sauce or a little flour and chicken broth. I used 2 and 1/2 cups making this and kept a 1/2 cup in case I needed it, which next time I will use with a little flour whisked to add the creamines/thickness. I will make it again and hopefully find the same great taste I found before the nonfat Greek yogurt!4 stars

    1. I’m so happy that you enjoyed the recipe, GDonald! Thank you for sharing this kind review, and I hope you enjoy it even more next time!

  77. Is the yogurt a sub for what would be the Cream of (whichever flavor) soup? If so, I have a fat free cream of chicken that I would like to use in place of the yogurt. Thanks!

    1. Hillary, the yogurt does make it creamy, yes! I don’t think cream of chicken soup would work the same way, since it’s salty and has other flavors that yogurt doesn’t and from what I know about it (it’s not something I routinely use), you would want it to “cook” more than the yogurt here does. I’ve never tried this other than how the recipe is written, so that’s what I recommend. If you decide to play around, I’d love to hear how it goes.

  78. Hi! Why would the recipe call for 2 1/2 -3 1/2 cups of broth when long grain brown rice is a 2-1 liquid to rice ratio? It made the recipe quite confusing wondering where the extra broth was supposed to fit in for the recipe.

    1. Hi Jacob, I’m sorry it was confusing for you. Some readers were ending up with too little broth, so I updated the recipe with the 2 1/2 to 3 1/2 range. I hope this helps!

  79. So happy to have just googled “chicken and rice crockpot” and come across your recipe. I followed it with the exception of adding portobello mushrooms for no other reason than we are big mushroom fans :) it was delicious, tender, warm gooey goodness that got me big props in a house of 4 boys. I appreciate the extra tips you share, I think reading through the recipe entirely along with the tips before cooking makes a world of difference in outcome. Thank you Erin! Thrilled to now know you have an entire cookbook, looking forward to trying more of your recipes.5 stars

  80. I used 2.5 cups of liquid but my batch still ended up VERY wet, I was able to “rescue” it by stirring in a half cup of instant brown rice in the last step.

    My husband recommends some paprika but overall we enjoyed this!4 stars

  81. If I cut this recipe in half will it fit in my (only) crockpot which is a 4 quart? Would I have to do anything special as far as the liquids go?

    1. Hi JC! I’ve never tried making this recipe in a 4-quart slow cooker, so I can’t say for certain. You’ll want to halve all the ingredients in the recipe (including liquids). I hope you enjoy it if you try it!

  82. Seriously, this meal was so good! My two kiddos are SO picky! Furthermore, one is gluten-free and one has a severe nut allergy. This is a meal that we can all want to eat! It’s also allergy friendly, healthy, easy to make, and delicious! This will be a staple in our household for years to come.5 stars

    1. Hi Kelly! Unfortunately, I cannot recommend cooking this on low, as my attempts resulted in wet, mushy rice. If you do have success making it on low heat, I’d love to hear about it!

  83. This was so, SO good. Kind of like chicken pot pie, I stew form, without the crust. I added a zucchini, chopped, (because I happened to have one…and hey…more veggies the better!) when I added the Greek yogurt and peas. So delicious. Thanks so much for a delicious recipe!!!5 stars

    1. Hi Kate, I’m sorry to hear that this dish didn’t work out for you. It’s so hard to say what might’ve happened without being in the kitchen with you. Did you make any substitutions to the ingredients? I hope you were still able to enjoy it!

  84. I followed the directions exactly but this just didn’t turn out for me, not sure what I did wrong. I split the difference and used 3 cups of broth but after 4 hours, the rice was still not cooked. Had to throw it in a pot with the carrots and broth to get it fully cooked. My crockpot is new and works fine for everything else I make in it so I’m not sure what went happened.

    1. Hi Lauren, 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 hope you were still able to enjoy the dish!

    2. Didn’t have much taste….took about 4 hours for the rice to cook . I think I would leave out the yogurt if I ever try recipe again. The yogurt gave it a very strange flavor . The dish needed some flavor2 stars

      1. I’m sorry to hear you didn’t enjoy the recipe, Diane. Many other readers have tried it and loved it, but I know everyone has different tastes. I truly wish you would have loved it!

  85. So I used a crockpot; with chicken thigh diced up beforehand. Left the chicken in for the whole cooking time of 3.5 hours on high (slow cooker setting) with 2.5 cups of stock. It probably only needed 2 cups. Then stirred in the last bits and cooked it for an extra ten. Chicken came out tender.

    It was pretty good, the yoghurt I used was quite strong, so would add a little less next time.

    Thanks for the recipe. ?4 stars

  86. Can I skip the carrots in this recipe without additional changes? My husband is a veggie-hater so I serve my veggies on the side. TYIA!

      1. I already had the chicken cooked and cubed, so I mixed everything besides the chicken and cooked it for 2 hours. Then I added the chicken and cooked for a bit and then added the peas, yogurt, and cheese. Delicious!

  87. I used frozen veggies and white rice with just a tad more chicken broth. Came out great! Will definitely have this again!5 stars

  88. Disappointed in this recipe. The time listed to make this was way off. One time was given as 1 1/2 -2 1/2 hrs. Then an additional 1 hr to finish cooking rice. that adds up to 3 hrs plus prep time, I had a hungry family waiting for the extra time for this to finish.Also no specific amount of chicken stock. Taste was ok, but not makin g again unless it is in crock pot lot longer.3 stars

    1. I’m sorry the cook time went longer than expected, Sharon. The times listed in the recipe worked well for my crockpot, but I know each one is different. I’m happy you still enjoyed the flavors, and I hope it goes better next time if you decide to try it again!

  89. I had the same rice problem as others. I ended up finishing it in a pot on the stove. I liked the taste and it was easy to put together. Do you think starting the rice with the broth in the crockpot early would help? Maybe start the rice an hour early and then add the other ingredients? That way the crockpot would heat up and the rice could cook a little? I was thinking that then the liquid would get absorbed and the rice would soften. Do you think it would work?3 stars

    1. I’m so sorry you had trouble with the rice, Verna. I’ve only tested the recipe as written, so you’d be experimenting. If you decide to play around with it, I’d love to hear how it goes!

  90. It’s cold and raining in MN. I made this in my instapot with chicken bone broth. I used 3.5 cups of broth. Cooked for 18 minutes, pulled out my chicken, added a bad of frozen veggies, cooked for an addition 6 minutes on the rice setting. I then added my chicken, Greek yogurt and a little more salt. Looks like a wild rice soup minus the wild rice. It’s going to be a perfect comfort dish for this yucky rainy night. Super mellow, not spicy, and just right for my Scandinavian family.4 stars

  91. I have not made this recipe yet, but am about to go to the store to get the ingredients to do so. I have two questions, though. Why kosher salt vs. regular everyday salt? Also, why does the chicken have to be removed halfway through the cooking process? When it comes to poultry, I am VERY particular about insuring it is very well-cooked (I’ve had two incidents in my life of biting into chicken prepared by someone else that was all but raw inside and the second incident in which blood actually came out, which put me off chicken for years). In fact, I prefer my poultry more on the very well-cooked and a bit dry side as opposed to juicy. So, would it be okay to leave the chicken in the entire cooking time and maybe, just before adding the cheese and when the rice and veggies are cooked, remove the lid and use two forks to shred the chicken instead of removing and dicing it?

    1. Hi Sharon! I prefer the taste and seasoning qualities of kosher salt which is why you’ll see it listed in all my recipes (letting you know in case you try others), but you can certainly use table (regular) salt in this recipe if that is your preference. You’ll want to use a reduced amount, because the grains of kosher salt are larger than table salt. As for the chicken, I’ve only tested the recipe as written, so you’d be experimenting if you want to make it differently. If you decide to try it, I’d love to hear how it goes!

    1. Hi Ruth! 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!

  92. The taste is okay, it definitely needs some help in that department though. Do yourself a favor and just make the rice separately then serve the chicken mixture over it. It takes way too long to cook the rice and by that time all the other ingredients are mush. With the rice issues and all the spice tweaking needed this isn’t really a recipe, more like the beginning outline and you are left to fill it in.2 stars

    1. Hi Yez! I’m sorry to hear the rice took to long for you and the flavor was not to your enjoyment. 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.

  93. I just made this tonight and it turned out fantastic. I pretty much followed the recipe to a T except I was to lazy to chop the carrots so I bought shredded ones. The rice was not mushy at all, turned out perfect. Only thing was I had to add a bit more seasoning as it was a tad bland, but with a bit more salt it was great. I dont like peas so i used broccoli because that is what I had. Maybe my crockpot is like yours but some of the other comments about the rice worried me, but it was great!5 stars

  94. I made just a couple small changes to this recipe. I used about 3 lbs chicken and I added a can of sweet corn at the same time I added the peas. I used shallots instead of onions. I cooked the chicken and rice on high for 2 hrs, 15 minutes. The chicken was done and so was the rice. I shredded the chicken rather than diced it. The carrots still had a little crunch to them which we like. This recipe was easy to make and very delicious. Sometimes I make a meal and dessert for our neighbors who both work full time and have 2 small children. They’re so appreciative. I’ll be making this recipe for them soon.5 stars

  95. My husband is on a low sodium diet. Do you consider this low sodium. The nutrition label does not mention the sodium content. Thanks.

    1. Hi Karen, I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!

  96. I haven’t even made the recipe yet, but your style of writing is just so clever and fun I had to comment. If we were neighbors we’d be besties!

  97. I tried this recipe and I had my crock pot on high for 4 hrs and my rice never cooked. The liquid was gone but the rice was still crunchy. I’m not sure what went wrong…but everything cooked but the rice. Any advice?

    1. Hi Michael, I’m sorry to hear the rice took to long and never cooked. 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.

    1. Hi Kendra! I have an instant pot version, here you go: https://www.wellplated.com/golden-instant-pot-chicken-and-rice/

  98. This recipe did not work for me, two different times. Followed the directions exactly and after 4 hours on high – way longer than the recipe states – the rice was still totally uncooked and none of the broth had been absorbed. It’s a new pot. I don’t know what kind of crock pot would cook a cup of rice in less than two hours.1 star

    1. Hi C! I’m sorry to hear the rice took to long and never cooked. 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.

  99. I made this tonight for the second time. I think it turned out better this time. The rice turned out perfect, not mushy and I cooked it exactly as stated above. the sides of my crockpot did have bits of burned rice so I added drops of extra broth here and there. I do not like peas so I used broccoli the final hour and a cheese blend of mozzarella asiaga and parmesan from Trader Joes. Neeeded a bit more seasoning but all in all very happy with it, will make it again!5 stars

  100. I followed the recipe almost exactly! I used a slow cooker, but mine is a 9 in 1 and doesn’t have the option to cook on low or high (or if it does I haven’t figured that out yet. So many buttons!) It came out great. When it came to the time, it did need about an extra hour or so for the rice and veggies to get to the consistency I wanted. I would say just allow for a bit more time for it to cook than you think you need. The recommended buffer is helpful :)5 stars