Crockpot Chicken and Rice
This creamy crockpot chicken and rice casserole is loaded with veggies and tender chicken. An easy, kid-friendly slow cooker recipe!
Prep: 10 minutes
Cook: 2 hours 30 minutes
Total: 2 hours 40 minutes
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*
- 4 ½ to 5 ½ cups low-sodium chicken broth
- 1 ½ 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 ½ pounds boneless, skinless chicken breasts or chicken thighs
- 1 ½ teaspoons garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup frozen peas
- ½ cup nonfat plain Greek yogurt
- ½ cup freshly grated sharp cheddar cheese divided (I love white cheddar for this)
- Chopped fresh parsley optional for serving
Instructions
- Rinse the rice several times to remove excess starch (this is key to the dish cooking properly). Bring 2 cups of the broth to a boil, then add the rice. Cook for 10 minutes, then drain.
- 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 2 1/2 cups chicken broth. Cover and cook on HIGH for 1 1/2 to 2 hours, until the chicken is cooked through.
- Remove the chicken to 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 to 1 1/2 additional hours.** If the rice seems dry, splash in some of the remaining 1 cup broth.
- 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
- Recipe retested and updated 5/27/24: Added step to par-cook the rice since some readers reported it coming out crunchy. I have never had this problem and have made it successfully several times without par-cooking the rice first, but if you want to play it safe, par-cook as the recipe now directs. If this is your first time making this recipe, since slow cookers vary a lot, I also suggest building in extra time in case your rice takes longer than mine does. Further, older rice can take longer to cook than newer rice, and if you don't rinse the rice well, it can take longer.
- *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 like, you can try substituting store bought par-cooked rice (vs. par-cooking it yourself) but do note this will be an experiment and the rice may not cook evenly.
- I 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 hours for the chicken + 1 to 1/2 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. Further, older rice can take longer to cook and if you do not rinse the rice, it can take longer to cook. Use your best judgment depending on 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!).
- TO STORE: Refrigerate chicken and rice in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. Add a splash of broth, milk, or water to keep it from drying out.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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
