Description
Crockpot Chicken and Rice is an easy dinner packed with tender chicken and creamy rice for quick weeknight dinner ideas. This simple one pot recipe uses familiar ingredients and gives you the best cozy flavor with very little hands on work. It is healthy enough for meal prep and comforting enough for a holiday potluck or casual party. Serve it with vegetables for a complete family meal that reheats beautifully and keeps busy evenings stress free.
Ingredients
- 2 large breasts about 1 1/2 pounds Boneless skinless chicken breasts
- 1 1/2 cups uncooked Long grain converted rice
- 3 1/2 cups Low sodium chicken broth
- 1 can 10.5 ounces Cream of chicken soup
- 1 small onion diced Yellow onion
- 2 medium carrots diced Carrots
- 3 cloves minced Garlic
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 3/4 teaspoon Salt
- 1/2 teaspoon Black pepper
- 4 ounces cubed and softened Cream cheese
- 1 cup Frozen peas
- 2 tablespoons chopped Fresh parsley
Instructions
- Cut the 2 chicken breasts into irregular one inch pieces and scatter them loosely in a mixing bowl. Add paprika and thyme and salt and black pepper so the pale chicken develops a lightly speckled red and herb coated surface. Turn the pieces until most sides are coated while leaving a few lighter patches for a natural homemade look. The chicken should shift from large whole breasts into uneven bite size pieces with visible seasoning clinging to the moist surface.
- Spread the 1 1/2 cups of uncooked rice across the bottom of the slow cooker and scatter the diced onion and 2 diced carrots and minced garlic over it. Place the seasoned chicken pieces over the rice in an uneven layer so some grains and vegetables remain visible around the edges. Whisk the broth with the cream of chicken soup and pour it over the layered food. The dry grains become glossy and partly submerged while the chicken shifts toward the center and the vegetables float between the pieces.
- Cook the layered mixture until the chicken turns opaque and the rice swells and absorbs most of the broth. The carrots soften and the sauce changes from thin and pale to thick and creamy with small bubbles around the edges. Stir once so the chicken pieces move from the top into the rice and the grains shift into loose creamy folds. Some rice should cling to the chicken while the surface remains uneven and softly ridged.
- Add the 4 ounces of softened cream cheese and the 1 cup of frozen peas to the hot chicken and rice. Fold them through until the cheese melts unevenly and leaves creamy white streaks that gradually blend into the sauce. The peas become bright green and scatter through the rice while the chicken pieces shift toward the edges and back through the center. The finished mixture should look thicker and richer with soft folds and non-uniform color.
- Spoon one serving of the finished chicken and rice onto a white plate and shape it into a loose mound. Keep several irregular chicken pieces visible across the top and let creamy rice spread naturally toward one side. Scatter chopped parsley unevenly over the portion. The final serving should show soft rice and tender chicken and bright peas with faint golden patches and natural homemade texture.
Notes
Pro Tips:
- Use converted long grain rice because it keeps a better shape during slow cooking and is less likely to turn overly soft.
- Cut the chicken into similar pieces so every bite cooks through at the same pace while still keeping a natural handmade look.
- Avoid lifting the lid often because trapped steam helps the rice hydrate and each opening can extend the cooking time.
- Fold in the peas and cream cheese near the end so the peas stay bright and the sauce remains smooth and fresh tasting.
Storage: Cool the Crockpot Chicken and Rice before storing it so trapped steam does not create excess moisture. Transfer leftovers into shallow airtight containers within two hours of cooking. Refrigerate the dish for up to four days. Keep portions small so they cool quickly and reheat evenly. For freezing place cooled portions in freezer safe containers and leave a little room for expansion. Freeze for up to two months and thaw overnight in the refrigerator. Reheat on low heat with a splash of broth or milk. Stir gently until the chicken is hot and the rice becomes creamy again.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Cuisine: American