CROCKPOT CHICKEN AND RICE EASY

Tired of the same old dinner routine and craving something warm, comforting, and incredibly easy? Imagine tender, flavorful chicken nestled in perfectly cooked rice, all simmered to perfection in your crockpot with minimal effort. This Crockpot Chicken And Rice recipe is about to become your weeknight savior, promising a delicious and satisfying meal with practically no hands-on time!

Ingredients

For the Chicken and Rice:

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 1 cup long-grain white rice, uncooked
• 1 (10.75 oz) can condensed cream of chicken soup
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1 packet (1 oz) dry onion soup mix
• 1 cup chicken broth
• 1/2 cup water
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Optional: 1/2 cup frozen mixed vegetables (peas, carrots, corn)

Step-by-Step Instructions

Getting Started:

1. Prepare the Chicken: Lightly season the chicken with salt, pepper, garlic powder, and onion powder.

Layering the Ingredients in the Crockpot:

1. Add Rice: Pour the uncooked rice into the bottom of your crockpot (at least a 6-quart size). Spread it out evenly.
2. Place Chicken: Arrange the seasoned chicken on top of the rice in a single layer.
3. Combine Soups: In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, dry onion soup mix, chicken broth, and water until well combined.
4. Pour Sauce: Pour the soup mixture evenly over the chicken and rice. Make sure the rice is mostly submerged in liquid.
5. Add Vegetables (Optional): If using frozen vegetables, sprinkle them on top of the soup mixture.

Cooking the Crockpot Chicken And Rice:

1. Cook on Low: Cover the crockpot and cook on low for 6-8 hours, or until the chicken is cooked through and the rice is tender. Cooking times can vary depending on your crockpot, so check for doneness around the 6-hour mark.
2. Shred Chicken (Optional): If desired, shred the chicken with two forks before serving. This will help distribute the chicken throughout the rice.
3. Serve: Let the dish sit for 10 minutes before serving. This allows the rice to absorb any excess liquid and prevents it from being too watery.

Tips and Tricks for Perfect Crockpot Chicken and Rice

Okay, let’s be real – Crockpot Chicken and Rice can be tricky. Nobody wants mushy rice or dry chicken! Here are my tried-and-true secrets to making it perfect every time:

Choosing the Right Rice:

Long-grain white rice is your best bet for this recipe. Brown rice requires significantly more liquid and a longer cooking time, which can lead to mushy chicken. Avoid using instant rice, as it will become overly soft and gummy.

Preventing Mushy Rice:

The key to preventing mushy rice is using the correct amount of liquid. Too much liquid, and you’ll end up with a soupy mess. Too little, and the rice will be undercooked. The 1 cup of chicken broth and 1/2 cup of water specified in the recipe should provide the perfect balance. Resist the urge to add more liquid unless absolutely necessary.

Keeping the Chicken Moist:

Chicken thighs are generally more forgiving in the crockpot than chicken breasts because they have a higher fat content. If you prefer to use chicken breasts, be sure not to overcook them, or they will become dry. Check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F (74°C).

Adding Extra Flavor:

Want to take your Crockpot Chicken and Rice to the next level? Try these flavor boosters:

• Fresh Herbs: Stir in chopped fresh parsley, thyme, or rosemary during the last 30 minutes of cooking.
• Vegetables: Add diced celery, carrots, or onions to the crockpot along with the rice.
• Cheese: Sprinkle shredded cheddar cheese or Parmesan cheese on top of the dish during the last 15 minutes of cooking.
• Spices: Experiment with different spices such as smoked paprika, chili powder, or Italian seasoning.

Variations to Spice Things Up!

The beauty of Crockpot Chicken and Rice is its versatility! Here are a few variations to keep things interesting:

Creamy Chicken and Rice:

For a richer, creamier version, stir in 1/2 cup of heavy cream or sour cream during the last 15 minutes of cooking. You might also enjoy Creamy Chicken And Rice or Creamy Chicken & Rice. These recipes offer that perfect creamy texture you crave.

Southwest Chicken and Rice:

Give your dish a Southwestern twist by adding a can of diced tomatoes and green chilies, a packet of taco seasoning, and a can of black beans or corn. Top with shredded cheese and sour cream before serving. Check out Southwest Crock Pot Chicken And Rice for a similar flavor profile!

Garlic Parmesan Chicken and Rice:

Add a generous amount of minced garlic and grated Parmesan cheese to the crockpot. For an even more decadent flavor, try Creamy Garlic Parmesan Crockpot Chicken & Potatoes, which offers a similar richness and flavor.

What to Serve with Crockpot Chicken and Rice

Crockpot Chicken and Rice is a complete meal in itself, but it pairs well with a variety of side dishes:

• Steamed Green Beans: A simple and healthy side dish that complements the richness of the chicken and rice.
• Side Salad: A crisp green salad with your favorite dressing adds a refreshing element to the meal.
• Roasted Vegetables: Roasted broccoli, carrots, or Brussels sprouts are a flavorful and nutritious addition.
• Garlic Bread: Warm, crusty garlic bread is perfect for soaking up the delicious sauce.

Storing and Reheating Leftovers

Leftover Crockpot Chicken and Rice can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave until heated through, or heat on the stovetop over medium heat, adding a splash of chicken broth or water if needed to prevent it from drying out. I don’t recommend freezing this dish as the rice texture can change.

Troubleshooting Common Issues

Even with the best intentions, things don’t always go as planned. Here’s how to handle some common issues:

Rice is Undercooked:

If the rice is still crunchy after the recommended cooking time, add 1/4 cup of chicken broth or water to the crockpot and continue cooking for another 30-60 minutes, or until the rice is tender.

Too Much Liquid:

If the dish has too much liquid, remove the lid from the crockpot during the last hour of cooking to allow some of the liquid to evaporate. You can also stir in a tablespoon of cornstarch mixed with a tablespoon of cold water to thicken the sauce.

Chicken is Dry:

If the chicken is dry, shred it and stir it back into the rice and sauce. Add a little extra chicken broth or cream to add moisture.

Why I Love This Recipe!

Honestly, this Crockpot Chicken And Rice is a lifesaver on busy weeknights. The dump-and-go nature of the recipe means I can have dinner started in less than 10 minutes. Plus, the leftovers are fantastic for lunch the next day. The flavor is comforting and familiar, making it a hit with the whole family – even the picky eaters! It’s similar in ease to recipes like Creamy Smothered Chicken Rice or the truly simple Crock Pot Chicken & Rice, but offers its own unique flavor profile.

So, ditch the takeout menu and give this Crockpot Chicken And Rice recipe a try. You’ll be amazed at how easy it is to create a delicious and satisfying meal that everyone will love!

Crockpot Chicken and Rice (Easy)

Amelia Chen-Morrison

This Crockpot Chicken and Rice recipe is an easy and comforting weeknight meal. Tender chicken and flavorful rice simmer to perfection in your slow cooker with minimal effort, making it a family favorite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 10 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Crockpot (6-quart or larger)
• Medium bowl
• Whisk
• Measuring cups and spoons
• Fork (optional, for shredding chicken)

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 1 cup long-grain white rice, uncooked
• 1 cup chicken broth
• ½ cup water
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt to taste
• Pepper to taste
• ½ cup frozen mixed vegetables optional

Instructions

 

• Lightly season the chicken with salt, pepper, garlic powder, and onion powder.
• Pour the uncooked rice into the bottom of your crockpot and spread it out evenly.
• Arrange the seasoned chicken on top of the rice in a single layer.
• In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, dry onion soup mix, chicken broth, and water until well combined.
• Pour the soup mixture evenly over the chicken and rice, ensuring the rice is mostly submerged in liquid.
• If using frozen vegetables, sprinkle them on top of the soup mixture.
• Cover the crockpot and cook on low for 6-8 hours, or until the chicken is cooked through and the rice is tender. Check for doneness around the 6-hour mark.
• If desired, shred the chicken with two forks before serving.
• Let the dish sit for 10 minutes before serving.

Notes

Long-grain white rice is recommended. Brown rice requires more liquid and cooking time. Avoid instant rice. Chicken thighs are more forgiving than chicken breasts. To add extra flavor, stir in fresh herbs, vegetables, or cheese during the last 15-30 minutes of cooking. Leftovers can be stored in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop. Not recommended to freeze. If rice is undercooked, add 1/4 cup of chicken broth and cook for another 30-60 minutes. If there is too much liquid, remove the lid during the last hour or thicken with cornstarch slurry. If the chicken is dry, shred and add extra chicken broth or cream.