This easy chicken and rice crock pot recipe is perfect for busy weeknights. It's a simple, one-pot meal that requires minimal prep time and produces a delicious, comforting dish the whole family will love. Tender chicken, fluffy rice, and savory broth combine for a satisfying and flavorful experience. This recipe is incredibly versatile; you can easily customize it to your liking with different herbs, spices, and vegetables. Let's dive into the details!
What You'll Need:
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Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup uncooked long-grain white rice
- 4 cups chicken broth (low sodium preferred)
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: 1 bay leaf, fresh parsley for garnish
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Equipment:
- 6-quart slow cooker or larger
- Cutting board
- Knife
Instructions:
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Prep the Ingredients: Start by chopping the onion, carrots, and celery. Mince the garlic. This step takes only a few minutes but ensures a smoother cooking process.
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Layer in the Crock Pot: Place the chopped onion, carrots, and celery at the bottom of your slow cooker. Then, add the minced garlic, thyme, and rosemary. Season generously with salt and pepper.
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Add Chicken and Broth: Place the chicken breasts on top of the vegetables. Pour the chicken broth over everything, ensuring the chicken is mostly submerged. If using a bay leaf, add it now.
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Stir in the Rice: Gently stir in the uncooked rice, making sure it's distributed evenly throughout the liquid.
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Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the rice is tender. The cooking time may vary slightly depending on your slow cooker.
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Shred and Serve: Once cooked, remove the chicken from the slow cooker and shred it with two forks. Stir the shredded chicken back into the rice mixture. Garnish with fresh parsley, if desired, and serve hot.
Frequently Asked Questions (FAQs)
Can I use different types of rice?
Yes, you can experiment with different types of rice, but long-grain white rice is best for this recipe because it cooks evenly in the slow cooker and absorbs the broth well. Brown rice will require a longer cooking time.
What other vegetables can I add?
This recipe is highly adaptable! Feel free to add other vegetables like diced potatoes, peas, green beans, or mushrooms. Add them along with the initial vegetables in step 2.
Can I use bone-in chicken?
While boneless, skinless chicken breasts are easiest, you can use bone-in chicken pieces. Just increase the cooking time accordingly, and be sure to check the internal temperature to ensure it reaches 165°F (74°C).
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Can I freeze this dish?
Yes, this chicken and rice dish freezes well. Allow it to cool completely before storing it in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Tips for Success:
- Don't overfill the crock pot: Leave some space at the top to allow for steam to escape.
- Check the chicken's internal temperature: Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Adjust seasoning to your taste: Feel free to add more or less of any seasoning to suit your preferences.
- Use fresh herbs for a brighter flavor: If you have fresh thyme and rosemary on hand, use those instead of the dried varieties.
This easy chicken and rice crock pot recipe is a true weeknight winner. Its simplicity, flavor, and versatility make it a go-to meal for busy families. Enjoy!
