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Crockpot Chicken and Rice

Creamy Crockpot Chicken and Rice

Crockpot Chicken and Rice is easy to make, healthy, creamy, and lemony. A family favorite during busy weeknights.
Course Main Course
Cuisine American, Mediterranean
Keyword Crockpot Chicken and Rice
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 servings
Calories 508kcal
Author Catalina Castravet


  • 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


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.



Calories: 508kcal | Carbohydrates: 59g | Protein: 42g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 859mg | Potassium: 881mg | Fiber: 3g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 25.3mg | Calcium: 58mg | Iron: 2.5mg