The aroma of slow-cooked chicken and rice, infused with Southern spices, is the epitome of comfort food. This crockpot recipe simplifies the process, allowing you to enjoy a delicious, flavorful meal with minimal effort. It's perfect for a busy weeknight or a relaxed weekend gathering. This recipe delivers tender, juicy chicken and fluffy rice, all cooked to perfection in your slow cooker. Let's dive in!
What You'll Need:
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts (or thighs for extra richness)
- 1 cup long-grain white rice (or your preferred rice variety)
- 2 cups chicken broth (low sodium preferred)
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup milk (whole milk recommended)
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- Salt to taste (start with 1/2 teaspoon and adjust)
- Optional additions: 1/2 cup chopped celery, 1/4 cup chopped green bell pepper, 1/4 cup chopped fresh parsley (for garnish)
Instructions:
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Prepare the Ingredients: Rinse the rice under cold water. Chop the onion and mince the garlic. If using, chop the celery and bell pepper.
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Layer in the Crockpot: Place the chicken breasts in the bottom of your slow cooker. Top with the chopped onion and garlic (and celery/bell pepper if using).
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Combine Wet Ingredients: In a medium bowl, whisk together the chicken broth, cream of chicken soup, milk, thyme, rosemary, black pepper, and salt.
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Add Rice and Liquid: Pour the liquid mixture evenly over the chicken and vegetables. Add the rinsed rice on top. Stir gently to combine, ensuring the rice is mostly submerged.
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Cook on Low: Cover 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. Cooking time may vary depending on your slow cooker.
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Shred and Serve: Once cooked, carefully remove the chicken from the slow cooker and shred it using two forks. Stir the shredded chicken back into the rice mixture. Garnish with fresh parsley (if using) and serve hot.
Frequently Asked Questions (FAQs):
Can I use different types of rice?
Yes! While long-grain white rice is a classic choice, you can experiment with other varieties like brown rice, wild rice, or even quinoa. Keep in mind that different rice types require different cooking times, so adjust accordingly. Brown rice, for instance, will require a longer cooking time.
Can I make this recipe without cream of chicken soup?
Yes, you can easily omit the cream of chicken soup for a lighter version. Simply increase the amount of chicken broth and milk to maintain the desired consistency. You may also want to add a tablespoon or two of chicken bouillon for extra flavor.
How do I know when the chicken is cooked through?
The chicken is cooked through when it reaches an internal temperature of 165°F (74°C). You can check this with a meat thermometer. The chicken should also be easily shredded with a fork.
Can I add other vegetables?
Absolutely! Feel free to add other vegetables such as carrots, peas, or corn. Add them along with the onions and garlic. Keep in mind that softer vegetables like peas and corn should be added during the last hour of cooking to prevent them from becoming mushy.
Can I make this recipe ahead of time?
Yes, this recipe is great for meal prepping. You can cook it ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Tips for Success:
- Don't overmix: Gently stir the ingredients to combine, but avoid overmixing, as this can make the rice mushy.
- Adjust seasonings: Taste the mixture before serving and adjust the salt and pepper to your preference.
- Use a slow cooker liner: Using a slow cooker liner makes cleanup a breeze!
- Serve with sides: This dish pairs perfectly with crusty bread, a simple green salad, or steamed broccoli.
This Southern Chicken and Rice Crockpot recipe is a guaranteed crowd-pleaser. Enjoy the delicious flavors and effortless preparation!
