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Crock Pot Chicken and Rice

A creamy, savory chicken and rice dish that cooks effortlessly in a crock pot, perfect for busy weeknights and family dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Fresh or thawed
  • 2 cups chicken broth
  • 1 cup uncooked white rice
  • 1 cup shredded cheese (cheddar or your choice)
  • 1 piece onion, chopped
  • 2 cloves garlic, minced Pro tip: Toast the garlic for extra flavor.
  • 1 teaspoon paprika
  • to taste salt and pepper
  • optional vegetables (e.g., broccoli, peas, or carrots) For added crunch and nutrition.

Method
 

Preparation
  1. Place the chicken breasts in the crock pot.
  2. Add chicken broth, uncooked rice, onion, garlic, paprika, salt, and pepper.
  3. Stir to combine everything.
  4. Cover and cook on low for 4-6 hours or until the chicken is cooked through and the rice is tender.
  5. Before serving, shred the chicken, add the cheese, and mix well.
  6. If using, stir in any additional vegetables and let it cook for another 10-15 minutes until heated through.

Notes

Leftovers can be stored in the fridge for about 3-4 days, or frozen for up to 3 months. To reheat, add a splash of chicken broth for best results.