Slow Cooker Chicken and Rice

introduction

This slow cooker recipe makes warm, simple food with little work. It uses chicken, rice, soup, and a few vegetables. For a similar recipe page, see slow cooker chicken and rice.

why make this recipe

This recipe is easy and filling. You can set the slow cooker and walk away. It uses simple pantry items and needs little hands-on time. It feeds a family and makes good leftovers.

how to make Slow Cooker Chicken and Rice

You cook rice and chicken together in the slow cooker. The cream of chicken soup and broth keep the rice moist. Add frozen vegetables, onion, and garlic for flavor. For another slow cooker idea, try this slow cooker BBQ chicken sandwich recipe to change your menu another night.

Ingredients :

• 2 cups of rice
• 1 lb chicken breasts
• 1 can cream of chicken soup
• 2 cups chicken broth
• 1 cup of frozen mixed vegetables
• 1 onion, diced
• 2 cloves of garlic, minced
• Salt and pepper to taste

Directions :

1. Place the rice in the bottom of the slow cooker.
2. Layer the chicken breasts on top of the rice.
3. In a separate bowl, mix the cream of chicken soup, chicken broth, mixed vegetables, onion, garlic, salt, and pepper.
4. Pour the mixture over the chicken and rice in the slow cooker.
5. Cover and cook on low for 6-8 hours or until the chicken is cooked through and the rice is tender.
6. Serve hot.

how to serve Slow Cooker Chicken and Rice

Serve hot from the slow cooker. Spoon rice and slice or shred the chicken. Add a little fresh parsley or a squeeze of lemon if you like. A side salad or steamed greens pairs well.

how to store Slow Cooker Chicken and Rice

Cool the dish to room temperature before storing. Put in airtight containers. Store in the fridge for up to 3-4 days. Reheat in the microwave or on the stove with a splash of broth to loosen the rice. You can freeze for up to 2 months in a freezer-safe container.

tips to make Slow Cooker Chicken and Rice

• Use long-grain rice for best texture.
• Do not lift the lid while cooking; that slows cooking time.
• If the rice is too firm at the end, add 1/4 to 1/2 cup more broth and cook 15-30 minutes longer.
• Cut chicken into pieces if you want it to cook faster or shred easily.

variation (if any)

• Swap cream of chicken soup for cream of mushroom for a different taste.
• Use diced rotisserie chicken near the end for a faster meal.
• Add spices like paprika or Italian seasoning for more flavor.
• Use brown rice, but increase cook time and liquid as brown rice takes longer.

FAQs

Q: Can I use brown rice instead of white rice?
A: Yes. Brown rice needs more liquid and more time. Check package times and add about 1/2 cup extra broth.

Q: Can I use frozen chicken?
A: It is safer to use thawed chicken for even cook. If you use frozen, add time and check that the chicken reaches 165°F (74°C).

Q: Can I cook on high instead of low?
A: You can cook on high, but time will drop to about 3-4 hours. Check the rice and chicken for doneness.

Q: Is it okay to add extra vegetables?
A: Yes. Root vegetables like carrots need more time, so add them at the start. Tender vegetables like peas or corn can go in later.

Conclusion

For another easy slow cooker chicken and rice idea with a short video, see Crock Pot Chicken and Rice Recipe (& VIDEO!) – Easy Chicken and ….

Slow Cooker Chicken and Rice

A hearty and simple slow cooker recipe that combines chicken, rice, and vegetables, perfect for families and leftovers.

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Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 cups rice Use long-grain rice for the best texture.
• 1 lb chicken breasts Thawed is preferred for even cooking.
• 1 can cream of chicken soup Can swap with cream of mushroom for a different taste.
• 2 cups chicken broth Add more if the rice needs more cooking time.
• 1 cup frozen mixed vegetables You can add more vegetables as desired.
• 1 onion, diced
• 2 cloves garlic, minced
• Salt and pepper To taste

Method

 

Preparation

1. Place the rice in the bottom of the slow cooker.
2. Layer the chicken breasts on top of the rice.
3. In a separate bowl, mix the cream of chicken soup, chicken broth, mixed vegetables, onion, garlic, salt, and pepper.
4. Pour the mixture over the chicken and rice in the slow cooker.
5. Cover and cook on low for 6-8 hours or until the chicken is cooked through and the rice is tender.
6. Serve hot.

Notes

Cool the dish to room temperature before storing. Store in airtight containers in the fridge for up to 3-4 days. Can be frozen for up to 2 months in a freezer-safe container. Reheat with a splash of broth to loosen rice. If rice is firm, add more broth and cook longer. Do not lift the lid while cooking to ensure proper cooking time.