Indulge in the rich flavors of our chicken and rice crockpot recipe, designed for busy weeknights or cozy family gatherings. This dish combines tender chicken and fluffy rice, simmered to perfection in a savory broth. Just set it and forget it, and let the crockpot do all the work while you enjoy your day. It’s a hassle-free way to serve a satisfying meal that everyone will love.
Ingredients
– 4 boneless, skinless chicken breasts
– 2 cups long-grain white rice
– 4 cups chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup frozen peas
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of 6 hours on low or 3 hours on high.
Nutritional Value
Per serving (1/4 of the dish): Approximately 350 calories, 30g protein, 45g carbohydrates, 5g fat, and 2g fiber. This information is based on one serving.
Step-by-Step Cooking Process
1. Begin by preparing the ingredients: chop the onion and mince the garlic.
2. Season the chicken breasts with salt, pepper, and thyme.
3. Place the chicken breasts in the bottom of the crockpot.
4. Add the chopped onion and minced garlic over the chicken.
5. Pour the chicken broth into the crockpot.
6. Rinse the rice under cold water and add it to the pot.
7. Stir in the frozen peas gently.
8. Cover the crockpot with the lid.
9. Set the crockpot to low for 6 hours or high for 3 hours.
10. Once cooked, shred the chicken in the pot and mix well before serving.
Alternative Ingredients
Feel free to swap out the chicken breasts for thighs for a juicier option. Brown rice can also replace white rice, but be sure to adjust the cooking time as it requires longer to cook. You can add vegetables like carrots or bell peppers for added nutrition.
Serving and Pairings
This chicken and rice dish pairs beautifully with a simple green salad or steamed vegetables. For a heartier meal, consider serving it with warm crusty bread or a side of garlic knots.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of chicken broth to keep it moist. This dish can be frozen for up to 3 months; just ensure it is well-sealed.
Cooking Mistakes
– Don’t skip rinsing the rice to remove excess starch.
– Avoid overcooking the chicken to prevent dryness.
– Ensure the lid is on tightly during cooking for even heat.
– Use low-sodium broth to control salt levels.
– Don’t add too many additional ingredients at once to avoid uneven cooking.
Helpful Tips
– For extra flavor, sear the chicken before adding it to the crockpot.
– Use fresh herbs for a brighter taste.
– Experiment with different spices for unique flavor profiles.
– Ensure all ingredients are at room temperature before starting.
FAQs
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to increase the cooking time by about an hour as brown rice takes longer to cook.
Can I add vegetables to the crockpot?
Absolutely! You can add vegetables like carrots, bell peppers, or broccoli for added nutrition. Just ensure they are cut into similar sizes for even cooking.
How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F (75°C). It should be tender and easily shred with a fork.
Can I make this dish ahead of time?
Yes, you can prep the ingredients the night before and store them in the fridge. Just assemble everything in the crockpot in the morning and cook.
Is this dish gluten-free?
Yes, this chicken and rice crockpot recipe is gluten-free, provided you use gluten-free broth and ensure no cross-contamination with gluten-containing ingredients.
Conclusion
This chicken and rice crockpot recipe is a simple yet satisfying meal perfect for any day of the week. With minimal prep and maximum flavor, it’s an ideal choice for busy families. Enjoy a wholesome dish that brings everyone to the table with ease!
Chicken And Rice Crockpot
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 onion chopped
- 3 cloves garlic minced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with salt, pepper, and thyme.
- Place the chicken in the bottom of the crockpot.
- Add the chopped onion and minced garlic over the chicken.
- Pour the chicken broth into the crockpot.
- Rinse the rice under cold water and add it to the pot.
- Stir in the frozen peas gently.
- Cover the crockpot with the lid.
- Set to low for 6 hours or high for 3 hours.
- Once cooked, shred the chicken in the pot and mix well before serving.
- Garnish with fresh parsley before serving.
