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Slow Cooker Chicken and Rice

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This Slow Cooker Chicken and Rice is a comforting, one-pot meal made with tender chicken, fluffy rice, and a creamy sauce. It’s an easy, family-friendly recipe perfect for busy weeknights or cozy weekends.

Ingredients

  • 1 ½ lbs boneless, skinless chicken breasts or thighs
  • 1 ½ cups long-grain white rice
  • 3 cups chicken broth
  • 1 (10.5 oz) can cream of chicken soup
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 1 cup frozen peas
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 1 tbsp olive oil or butter

Instructions

  • Lightly grease the inside of your slow cooker with cooking spray or olive oil.
  • Place the chicken breasts or thighs at the bottom of the slow cooker.
  • Season the chicken with salt, pepper, and thyme.
  • Add chopped onion, garlic, carrots, and celery on top of the chicken.
  • In a bowl, whisk together chicken broth and cream of chicken soup until smooth. Pour over the chicken and vegetables.
  • Cover and cook on low for 5–6 hours or on high for 2½–3 hours.
  • About 1 hour before serving, stir in the rice and frozen peas. Replace the lid and cook until the rice is tender.
  • Once done, shred the chicken if desired and stir everything together.
  • Serve warm and enjoy!

Notes

Add the rice during the last hour to prevent it from becoming mushy.Use chicken thighs for a juicier result.Stir in shredded cheddar cheese before serving for a cheesy variation.Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.Reheat with a splash of broth or water to keep the rice moist.

Nutrition

Find it online: https://cookibly.com/slow-cooker-chicken-and-rice/