Crock Pot Chicken and Rice: Dump & Forget Dinner!
This Crock Pot Chicken and Rice recipe is the ultimate dump-and-go dinner — minimal prep, max comfort. Juicy chicken, tender veggies, and creamy rice slow-cooked into one satisfying pot of deliciousness.
Equipment
- Slow cooker
- Cutting board
- Knife
- Measuring cups
- Meat thermometer
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup long-grain rice, rinsed
- 4 cups chicken broth
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp Italian seasoning
- 2 tbsp butter (optional)
- 0.25 cup heavy cream or cream cheese (optional)
- Fresh parsley or chives, for garnish
Instructions
- Place the chopped onion, carrots, and celery in the bottom of a slow cooker.
- Place the chicken breasts or thighs on top of the vegetables.
- Sprinkle with salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Pour the rinsed rice evenly over the chicken and vegetables.
- Pour in chicken broth, ensuring rice is submerged. Add butter, if using.
- Cover and cook on LOW for 3–4 hours, or until chicken is cooked through and rice is tender.
- Check chicken temperature (165°F/74°C), then shred with two forks.
- Return shredded chicken to slow cooker and stir well.
- Stir in cream or cream cheese for extra richness, if desired.
- Serve hot, garnished with fresh parsley or chives.
Notes
Try adding a can of cream of mushroom soup or shredded cheddar for extra creaminess. Brown the chicken first for richer flavor. Substitute brown rice with added broth and extended cook time. Use chicken thighs for moister meat.