Crock Pot Chicken and Rice is a simple, comforting dish made with tender chicken pieces slowly cooked alongside fluffy rice and gentle seasonings. It’s the perfect set-it-and-forget-it meal that fills your home with a warm, inviting aroma while the crock pot does all the work.
I love making this dish when I want something easy but satisfying. The chicken turns out juicy every time, and the rice soaks up all those tasty flavors. Plus, it’s great for busy days because you just toss everything in the pot and come back to a complete meal without any extra fuss.
My favorite way to enjoy this meal is with a side of steamed veggies or a crisp salad to balance things out. It’s also a great option for leftovers—they reheat well and make quick lunches the next day. This recipe feels like a cozy hug in a bowl, perfect for any day of the week.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts are easy to cook evenly but you can substitute thighs for juicier meat. Thighs hold up well in slow cooking and add more flavor.
Rice: Long grain white rice works best here because it cooks evenly and isn’t too sticky. Avoid instant or quick-cook rice as it may get mushy.
Chicken broth: Low sodium broth lets you control salt better. You can use vegetable broth for a lighter flavor or water plus a bouillon cube in a pinch.
Herbs and spices: Thyme, parsley, and oregano create a mild, comforting flavor. Feel free to add a pinch of paprika or a bay leaf for extra aroma.
How Do You Get the Chicken Tender and Rice Fluffy in the Crock Pot?
Here are some tips to make sure chicken stays juicy and rice turns out fluffy:
- Browning the chicken first: This seals in juices and adds a nice color and flavor layer.
- Use the right amount of liquid: The rice needs enough broth to cook through but not so much that it becomes mushy. Stick to 2 cups for 1 cup rice.
- Don’t lift the lid: Keeping the lid closed traps heat and steam to cook everything evenly.
- Cooking time: 3-4 hours on low is ideal. Longer cooking might overcook the rice or dry out chicken, so check earlier if you can.
Equipment You’ll Need
- Skillet – I like this for browning the chicken to add flavor and color before slow cooking.
- Crock Pot (slow cooker) – This is the main tool, making the dish hands-free and tender.
- Measuring cups and spoons – Keep the ingredients balanced for the best flavor.
- Wooden spoon or spatula – Useful for stirring the rice mixture in the crock pot without scratching.
- Serving spoon – For easy plating once everything is cooked.
Flavor Variations & Add-Ins
- Spice it up with a teaspoon of smoked paprika or a dash of cayenne for extra heat.
- Swap out some of the chicken broth for coconut milk to add creaminess and a subtle sweetness.
- Add chopped bell peppers or carrots in with the rice for more veggies and color.
- Mix in a can of sliced mushrooms or a handful of frozen peas after cooking for extra texture and flavor.
Crock Pot Chicken and Rice
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup long grain white rice, uncooked
- 2 cups chicken broth (low sodium preferred)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Seasonings and Extras:
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 2 tablespoons olive oil or butter (for browning chicken)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
You’ll spend about 10 minutes preparing and browning the chicken and mixing ingredients. Then, the crock pot does the rest, cooking for 3 to 4 hours on low. So the total time is roughly 3 to 4 hours with very little hands-on work.
Step-by-Step Instructions:
1. Brown the Chicken:
Heat olive oil or butter in a skillet on medium heat. Season the chicken breasts with salt, black pepper, and half of the dried thyme and parsley. Cook the chicken for about 3 minutes on each side until golden. This step helps keep the chicken juicy and adds flavor. Remove the chicken from heat when done.
2. Prepare the Rice Mixture:
In your crock pot, add the uncooked rice, chopped onion, minced garlic, remaining thyme, parsley, oregano, salt, and pepper. Pour in the chicken broth and give everything a good stir to mix the seasonings evenly.
3. Assemble and Cook:
Place the browned chicken breasts on top of the rice mixture in the crock pot. Cover with the lid and cook on low for 3 to 4 hours. Avoid lifting the lid during cooking to keep heat and steam inside, which helps the rice cook perfectly.
4. Finish and Serve:
Once cooked, carefully fluff the rice around the chicken with a fork. Sprinkle fresh chopped parsley on top for a fresh touch before serving. Serve the dish warm for a comforting, one-pot meal everyone will enjoy.
Can I Use Frozen Chicken in This Recipe?
Yes, but be sure to thaw the chicken breasts completely in the refrigerator overnight before starting. Using frozen chicken can increase cooking time and affect how evenly the rice cooks.
Can I Substitute Brown Rice or Another Grain?
You can try brown rice, but it requires more liquid and a longer cooking time (about 6-7 hours on low). Quinoa or couscous might work too but will need adjustments in liquid and timing.
How Should I Store Leftovers?
Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the rice seems dry.
Can I Add Vegetables to the Crock Pot Chicken and Rice?
Absolutely! Add chopped bell peppers, carrots, or mushrooms along with the rice at the beginning of cooking. For quick-cooking veggies like peas or spinach, stir them in during the last 30 minutes of cooking.