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Easy Crockpot Chicken and Rice Ready in 30 Minutes

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This quick and easy crockpot chicken and rice recipe delivers tender chicken and perfectly seasoned rice in just 30 minutes, making it the perfect weeknight dinner solution with minimal prep and cleanup.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice (uncooked)
  • 2 cups low-sodium chicken broth
  • 1 can (10.5 oz / 298g) cream of chicken soup
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 1 cup frozen peas and carrots (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Brown the chicken. Pat the chicken dry with paper towels. Season both sides with a pinch of salt and pepper. Heat the olive oil in your skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown. Transfer the chicken to a plate and set aside.
  2. Sauté the aromatics. In the same skillet, add the diced onion. Cook for about 3 minutes, stirring occasionally, until it softens and starts to turn translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Layer the crockpot. Spray the inside of your slow cooker with nonstick spray. Add the uncooked rice in an even layer at the bottom. Pour the chicken broth over the rice, then add the cream of chicken soup, dried thyme, garlic powder, paprika, and a pinch of salt and pepper. Stir everything together until the soup is mostly dissolved.
  4. Add the chicken and vegetables. Nestle the browned chicken pieces into the rice mixture. If you are using the frozen peas and carrots, scatter them around the chicken. Do not stir too much after this.
  5. Cook on high for 25-30 minutes. Put the lid on and set your crockpot to high. Do not lift the lid during cooking.
  6. Shred the chicken. After 25 minutes, check the rice. It should be tender and have absorbed most of the liquid. If it is still a little soupy, put the lid back on and cook for another 5-10 minutes. Remove the chicken to a cutting board and shred it with two forks.
  7. Finish and serve. Return the shredded chicken to the crockpot and stir everything together. Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley and serve hot.

Notes

Do not skip browning the chicken for best flavor. Use long-grain white rice; brown rice requires longer cooking and more liquid. Do not lift the lid during cooking to ensure proper rice texture. Adjust cooking time based on your slow cooker’s performance.

Nutrition

Keywords: crockpot chicken and rice, easy weeknight dinner, slow cooker chicken, quick chicken recipe, 30 minute meal

Find it online: https://evabakery.com/easy-crockpot-chicken-and-rice-ready-in-30-minutes/