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Easy Crockpot Chicken And Rice – Cozy Dinner Recipe

Crockpot chicken and rice cooks tender chicken thighs and long-grain rice with vegetables in a 6-quart slow cooker. Frozen peas and butter stirred in at the end add a cozy, creamy finish.
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Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Standing time 10 minutes
Total Time 6 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion small, finely chopped
  • 2 carrots medium, diced
  • 2 celery stalks, diced
  • 1.5 lb boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 3 cups low-sodium chicken broth divided
  • 2 cups long-grain white rice rinsed and drained
  • 1 cup frozen peas
  • 2 tbsp unsalted butter

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the onion, carrots, celery, chicken, salt, pepper, thyme, and 1 cup of the chicken broth to a 6-quart slow cooker.
  2. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F.
  3. Transfer the chicken to a shallow dish, cover, and refrigerate while the rice cooks.
  4. Stir the rice and the remaining 2 cups chicken broth into the slow cooker, spreading the rice into an even layer.
  5. Cover and cook on HIGH for 1 1/2 to 2 hours, until the rice is tender and the liquid is absorbed.
  6. Shred the chicken.
  7. Microwave it, covered, in 1-minute bursts, stirring between bursts, until it reaches 165°F.
  8. Stir the chicken, peas, and butter into the rice.
  9. Cover and let stand for 10 minutes, until the peas are hot and the butter has melted.

Notes

For tender chicken, check that it reaches 165°F before shredding. Refrigerate leftovers for 3–4 days; freezing is suitable. For a dairy-free option, replace the butter with olive oil.