Crockpot Chicken and Rice
Make cheesy Crockpot Chicken and Rice for classic, comfort food flavors that will have everyone begging for more. Ready in a few hours!
Ingredients
- 4 medium boneless skinless chicken breasts about 1 ½ pounds
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups long grain white rice, uncooked
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 cup diced carrots
- 1 teaspoon fresh thyme, finely chopped
- 2 1/2 cups chicken stock
- 1/2 cup cheddar cheese, shredded
- 8 tablespoons unsalted butter, sliced (1 stick)
- 1/2 cup half & half
- 1 cup frozen peas
- 1 cup cheddar cheese, shredded
- 1 teaspoon fresh parsley, finely chopped
Instructions
- SEASON CHICKEN: Sprinkle 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder evenly over the 4 chicken breasts.
- SEAR CHICKEN: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add 4 medium boneless skinless chicken breasts and cook about 4 to 5 minutes per side until golden brown. The chicken does not need to be fully cooked. Transfer to a plate and set aside.
- ADD RICE BASE: In the slow cooker, add 1 1/2 cups long grain white rice, uncooked, 2 cloves garlic, minced,1 cup diced carrots, 1 teaspoon fresh thyme, finely chopped, and 2 1/2 cups chicken stock. Stir until evenly combined.
- ADD BUTTER AND CHICKEN: Place 8 tablespoons unsalted butter, sliced evenly over the rice mixture. Set the seared chicken breasts on top.
- COOK: Cover and cook on High for about 1 ½ hours, until the chicken reaches an internal temperature of 165°F.
- REMOVE CHICKEN: Transfer the chicken breasts to a plate and cover loosely with foil.
- FINISH RICE: Stir 1/2 cup half & half, 1 cup frozen peas, and 1/2 cup cheddar cheese, shredded into the rice mixture. Cover and cook on High for another 30 minutes to 1 hour, until the rice is tender and creamy.
- MELT CHEESE: Turn the slow cooker to Warm. Place the chicken back on top of the rice and sprinkle 1 cup cheddar cheese, shredded over the chicken. Cover and let sit until the cheese melts and the chicken warms through.
- SERVE: Sprinkle with 1 teaspoon fresh parsley, finely chopped before serving.
Video
Notes
Make-Ahead: You can season and sear the chicken up to 1 day ahead. Store it covered in the refrigerator until ready to add to the slow cooker.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave in 30-second intervals, stirring the rice occasionally. Add a splash of chicken stock or milk if the rice thickens too much.
Freezing: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Half & Half Tip: Half & half adds creaminess without making the dish too heavy. If needed, you can substitute whole milk, but the sauce will be slightly thinner.
Slow Cooker Tip: This recipe should be cooked on the High setting. Cooking on Low can cause the rice to become overly soft.
Nutrition
Serving: 1 | Calories: 1088cal | Carbohydrates: 73g | Protein: 70g | Fat: 56g | Saturated Fat: 28g | Cholesterol: 262mg | Sodium: 1094mg | Sugar: 7g | Fiber: 4g | Calcium: 400mg | Iron: 3mg