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Crockpot Chicken and Rice
This Chicken Rice Slow Cooker Recipe is a go-to for easy, delicious meals. With minimal prep and rich flavors, it's perfect for any night of the week.
Servings 4
Calories 504kcal
Equipment
Ingredients
- 1½ cups basmati rice rinsed and drained
- 3 cups chicken broth low-sodium
- 1 12-ounce bag peas and carrots frozen
- ¼ cup onion finely diced
- 1 teaspoon Italian seasoning
- 2 teaspoons garlic minced
- 1 ½ pounds chicken breasts skinless, boneless
- ⅓ cup Cheddar cheese shredded
- 1 10.5-ounce can cream of chicken soup
Instructions
- Add the rinsed rice, frozen peas and carrots, diced onion, Italian seasoning, minced garlic, cream of chicken soup, and chicken broth to the slow cooker.
- Place the chicken breasts on top of the rice mixture.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and the rice is tender.
- Remove the chicken, dice or shred it, and return it to the slow cooker. Stir to combine.
- Serve hot, garnished with shredded Cheddar cheese.
Notes
Slow Cooker Times
I recommend cooking the chicken on the low heat setting in your slow cooker. Cooking them low and slow makes the dish more flavorful and tender. On High: 3 to 4 hoursOn Low: 6 to 8 hours
Nutrition
Calories: 504kcal | Carbohydrates: 58g | Protein: 45g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 122mg | Sodium: 919mg | Potassium: 776mg | Fiber: 1g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 2mg