Here’s a comforting and simple Slow Cooker Chicken and Rice recipe that’s perfect for busy days:
Slow Cooker Chicken and Rice
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup long-grain white rice (uncooked)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 cup frozen mixed vegetables (optional)
- 1 cup shredded cheddar cheese (optional, for topping)
- Fresh parsley, chopped (optional garnish)
Instructions
- Prepare the Slow Cooker: Spray the inside of the slow cooker with non-stick cooking spray or lightly grease it.
- Layer Ingredients:
- Pour the uncooked rice evenly into the bottom of the slow cooker.
- Place the chicken breasts on top of the rice.
- Add the diced onion and minced garlic over the chicken.
- Mix the Sauce:
- In a bowl, whisk together the cream of chicken soup, chicken broth, thyme, paprika, salt, and pepper.
- Pour the mixture evenly over the chicken and rice.
- Cook:
- Cover and cook on Low for 6-7 hours or on High for 3-4 hours. The chicken should be fully cooked (internal temperature of 165°F/74°C) and the rice tender.
- Stir occasionally if possible, especially in the last hour, to prevent rice from sticking.
- Add Vegetables (Optional):
- In the last 30 minutes of cooking, add the frozen mixed vegetables and stir gently.
- Cheese Topping (Optional):
- Sprinkle shredded cheddar cheese over the top, cover, and let it melt for about 5 minutes before serving.
- Serve:
- Fluff the rice and serve the chicken and rice warm. Garnish with fresh parsley if desired.
Tips
- Brown Rice Option: Use brown rice for a nuttier flavor but increase the cooking time slightly and ensure there’s enough liquid.
- Seasoning Variations: Try adding a teaspoon of curry powder or smoked paprika for a flavor twist.
- One-Dish Meal: Adding veggies like broccoli or peas makes this a complete meal.