Crockpot Chicken and Rice
This Crockpot Chicken and Rice recipe is my top choice when I want an easy dinner full of comforting flavors. I make it with tender chicken breast, brown rice, seasonings and fresh lemon, and it always turns out creamy and satisfying. This budget-friendly recipe is the perfect family meal.
I have shared plenty of easy, tried-and-true recipes over the years, but this crockpot chicken and rice is the one I make the most. On busy nights when I do not have time to shop for ingredients, this dish always comes to the rescue. It reminds me of other family favorites like my crockpot chicken and dumplings, which is absolutely delicious and comforting.
Table of contents
If I had to pick two ingredients that are always in my kitchen, it would be frozen chicken breast and a big bag of rice. No matter how busy the day gets, I know I can throw them in the slow cooker and end up with a satisfying meal. The flavors come together perfectly, and leftovers are just as good the next day. When I want another hands-off dinner that always works, my juicy crockpot whole chicken is another favorite I turn to.
Why you will love this recipe
- So easy, it almost cooks itself: The crockpot is a must-have in any kitchen that loves home-cooked meals. I always brown the chicken first for extra flavor, then toss everything in and let it slowly come together, just like I do with my slow cooker rice and beans. It is that simple!
- Creamy and comforting: This is not dry or fluffy rice. It is soft, and packed with the flavors of seasoning, broth, and herbs, making every bite so yummy.
- Budget-friendly: With just a few basic ingredients like chicken, rice, and lemon, this dish is very affordable no matter where you are. It is perfect for families or anyone who wants a filling, home-cooked dinner without spending too much.
- Great for busy moms like me: Whether I am meal prepping or just need dinner on the table fast, this recipe always saves the day. While it slow cooks, I can tackle my to-do list, which includes helping my kids with homework, and still end up with a warm, family-friendly meal ready to serve.
What you will need
- Chicken and Olive Oil – I use boneless, skinless chicken breasts, but chicken thighs work too, and a little olive oil helps lock in flavor.
- Rice and Broth – Long-grain brown rice holds its texture and absorbs the taste of low-sodium chicken broth, and I love using my homemade chicken stock for extra richness.
- Aromatics and Seasonings – Onion, garlic, parsley, basil, and oregano add depth, while salt and black pepper bring out the best flavors.
- Lemon and Butter – Fresh lemon juice and zest brighten up the dish, and a little unsalted butter makes everything creamy.
How to make
Prepare and Brown: I season the chicken breasts with black pepper and kosher salt, making sure they are well coated. Then, I heat oil in a large skillet over high heat and add the chicken once it sizzles. I cook for five minutes on each side until it turns golden brown.
Slow cook: Meanwhile, I add the rice, diced onion, garlic cloves, low-sodium chicken broth, butter, and lemon juice to the slow cooker. Then, I stir in the oregano, parsley flakes, and dried basil until everything is well combined.
Add: I place the browned chicken breasts on top of the mixture and cook on high for two to three hours. After two and a half hours, I check the rice and continue cooking if it still feels too firm.
Important Note: The chicken should reach an internal temperature of 160 to 165 degrees. If needed, I remove it, cover it with foil, and let it rest while the rice finishes cooking.
Serve: Once the rice is tender and the chicken is fully cooked, I serve the warm chicken pieces over the rice mixture.
Expert tip
Choosing the right type of rice is key
I always use brown rice for this recipe because it holds its texture and does not turn mushy, even after hours in the crockpot. Parboiled rice is another great option since it takes longer to cook and stays firm. The one thing I never use is instant rice. It cooks too fast and falls apart, so I always check the package instructions. If the cooking time is longer than 15 minutes, I know it will work well in the crockpot.
More tips to consider:
- The cooking time stays the same no matter what cut of chicken or meat I use. I just make sure it reaches the right temperature.
- Long-grain brown rice works best because it holds up during slow cooking. I also love that it has more protein and fiber than white rice.
- Browning the chicken is not a must, but I always do it for extra flavor. It makes the meat juicier and richer.
- I always use the high setting when cooking rice in the slow cooker. If not, it can turn mushy.
- A slow cooker insert makes cleanup so much easier. It saves time and keeps things mess-free.
- If the rice mixture is too thick, I add more chicken broth. I like it creamy, almost like chicken soup, perfect for dipping.
- Instant brown rice cooks faster, so I add it during the last 30 minutes. That way, it stays firm and does not overcook.
Recipe variations
- Other meat: I can swap the chicken for turkey, pork, or beef chunks if I want to change things up. They all turn out tender in the slow cooker.
- Creamy: For a creamier dish, I replace 1 cup of chicken broth with 1 cup of mushroom soup or cream of chicken soup. It makes the texture rich and smooth.
- Spicy: For some heat, I toss in chopped chiles or jalapeno peppers. They add a nice spicy touch without overpowering the dish.
- Add veggies: Make it a full robust meal by adding veggies like fresh or frozen peas, carrots, celery, or green beans.
- For cheese lovers: If I want a cheesy finish, I stir in ½ cup of shredded cheddar or mozzarella cheese about 15 minutes before serving. It melts perfectly over the chicken and rice, making it extra comforting.
Serving suggestions
When I make this crockpot chicken and rice, I always feel like it needs something warm and crusty on the side, like a big basket of homemade breadsticks. On chilly nights, I love starting with a bowl of my creamy slow cooker tomato soup. It just makes everything feel extra cozy.
My personal favorite is mixing in some chipotle corn salsa for a subtle Mexican twist. Oh my… it is so good! And if you asked me what my family loves most with this dish, it would be my seven-layer salad. I have no idea why, but they are completely obsessed with this combo!
How to store leftovers
- Store: Once it cools to room temperature, I store the leftovers in an airtight container in the fridge for up to three days.
- Freeze: If I want to keep it longer, I freeze it for up to three months.
- Thaw: When I am ready to eat, I let it defrost in the fridge overnight before reheating.
- Reheat: I warm up the chicken and rice in the microwave for about 90 seconds, adjusting the time based on the portion size.
Frequently asked questions
Yes, you can cook raw chicken in a crockpot, but I prefer to brown or sear it first in a skillet. This helps lock in the juices and prevents the chicken from absorbing too much liquid, which can leave you with mushy chicken and undercooked rice. That is not the texture I want in my chicken and rice!
This usually happens if there is too much liquid or if the rice cooks for too long. I always check it at the two-and-a-half-hour mark and stir if needed.
Most recipes suggest cooking chicken on low in a crockpot, but since this recipe includes rice, I do not recommend cooking it for more than three hours. That is why I set it to high and check it after two and a half hours. Overcooking can make the rice mushy, and I want the texture just right.
I always use long-grain brown rice because it holds its shape better. Cooking on high and making sure the liquid ratio is right also helps keep the texture just right.
More slow cooker recipes:
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Crockpot Chicken and Rice
Ingredients
- 2 tablespoons olive oil
- 3-4 medium chicken breasts skinless and boneless or bone-in chicken thighs
- 1 1/2 cup long-grain brown rice
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes
- 1/4 teaspoon salt and black pepper
- 1 teaspoon dried basil
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 3 cups chicken broth low sodium
- 6 cloves garlic whole and browned
- 2 tablespoons butter unsalted
Instructions
Sear Chicken:
- Season chicken liberally with salt and pepper on both sides.
- Place a large skillet over high heat, add oil and once it's hot add the chicken and brown it on both sides for about 5 minutes.
Slow Cook:
- Add the rest of the ingredients to the crockpot, stir to combine, and place the chicken on top.
- Cook on HIGH for 2.5 to 3 hours. Check on the rice after 2.5 hours, and if it needs more time, stir and continue to cook.
Video
Notes
Choosing the right type of rice is key
I always use brown rice for this recipe because it holds its texture and does not turn mushy, even after hours in the crockpot. Parboiled rice is another great option since it takes longer to cook and stays firm. The one thing I never use is instant rice. It cooks too fast and falls apart, so I always check the package instructions. If the cooking time is longer than 15 minutes, I know it will work well in the crockpot.More tips to consider:
- The cooking time stays the same no matter what cut of chicken or meat I use. I just make sure it reaches the right temperature.
- Long-grain brown rice works best because it holds up during slow cooking. I also love that it has more protein and fiber than white rice.
- Browning the chicken is not a must, but I always do it for extra flavor. It makes the meat juicier and richer.
- I always use the high setting when cooking rice in the slow cooker. If not, it can turn mushy.
- A slow cooker insert makes cleanup so much easier. It saves time and keeps things mess-free.
- If the rice mixture is too thick, I add more chicken broth. I like it creamy, almost like chicken soup, perfect for dipping.
- Instant brown rice cooks faster, so I add it during the last 30 minutes. That way, it stays firm and does not overcook.