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Cozy One-Pot Crockpot Chicken and Rice – Easy Weeknight Dinner

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A warm, savory, and creamy one-pot crockpot chicken and rice that feels like a hug in a bowl. Perfect for busy weeknights, this hands-off dinner is made with simple pantry ingredients and delivers perfectly tender rice and juicy chicken every time.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts or thighs (about 680g)
  • 1 cup long-grain white rice (200g)
  • 3 cups low-sodium chicken broth (710ml)
  • 1 can cream of chicken soup (10.5 oz / 298g)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup carrots, diced (about 2 medium carrots)
  • 1 cup frozen peas (150g)
  • ½ cup heavy cream or half-and-half (120ml)
  • 2 tablespoons unsalted butter (28g)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • ¼ teaspoon paprika
  • Fresh parsley or chives, chopped (for garnish, optional)
  • Grated Parmesan cheese (for garnish, optional)

Instructions

  1. Prep your ingredients (10 minutes): Dice the onion and carrots. Mince the garlic. Measure out your rice and broth.
  2. Season the chicken (2 minutes): Pat the chicken dry with paper towels. In a small bowl, mix together the thyme, parsley, garlic powder, onion powder, pepper, salt, and paprika. Sprinkle about half of this mixture over the chicken on both sides.
  3. Layer the slow cooker (5 minutes): Place the seasoned chicken in the bottom of the slow cooker in a single layer. Scatter the diced onion, carrots, and minced garlic over and around the chicken.
  4. Add the rice and liquids (3 minutes): Pour the rice evenly over the chicken and vegetables. Do NOT stir yet. In a separate bowl or measuring cup, whisk together the chicken broth and cream of chicken soup until smooth. Pour this mixture over everything, ensuring the rice is fully submerged.
  5. Cook on low (3-4 hours): Cover and cook on LOW for 3 to 4 hours. Do not cook on high. Do not lift the lid during the first 2 hours.
  6. Check the chicken (3 hours mark): After 3 hours, carefully remove the lid. The chicken should be cooked through and tender. Use an instant-read thermometer to check that it has reached 165°F (74°C) at the thickest part. If not, put the lid back on and check again in 30 minutes.
  7. Shred the chicken (5 minutes): Once the chicken is done, remove it to a cutting board. Use two forks to shred it into bite-sized pieces.
  8. Add the peas and cream (2 minutes): Stir the frozen peas into the rice mixture. Then add the heavy cream and butter. Stir gently until the butter is melted and the cream is incorporated.
  9. Return the chicken and finish (2 minutes): Stir the shredded chicken back into the pot. Taste and adjust seasoning. Let it sit for 5 minutes with the lid on.
  10. Serve and garnish (2 minutes): Ladle into bowls and top with fresh parsley or chives and a sprinkle of Parmesan cheese if desired. Serve hot.

Notes

Do not use instant rice or brown rice. Long-grain white rice (basmati or jasmine) works best. Do not lift the lid during the first 2 hours of cooking. For dairy-free, use full-fat coconut milk and dairy-free cream of chicken soup. For gluten-free, use gluten-free cream of chicken soup and ensure broth is gluten-free. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot chicken and rice, slow cooker chicken and rice, one-pot chicken and rice, easy weeknight dinner, creamy chicken and rice, comfort food

Find it online: https://cooksyla.com/cozy-one-pot-crockpot-chicken-and-rice-easy-weeknight-dinner/