How would you like to come home after a long day of work to find a Chicken With Rice Slow Cooker on your dining table? Doesn’t sound too bad, right? Well, if you were thinking to yourself, that’s exactly how I want to spend my evening, but I don’t know where to start, then this post is for you.
Slow Cooker Chicken and Rice
Get ready for a classic chicken dinner packed with more flavor than ever before! This healthy Slow Cooker Chicken and Rice will have everybody reaching for a second helping.
COZY CROCK POT CHICKEN AND RICE RECIPE
Have you ever wished that dinner would just cook itself? As a mom of two, I’m always trying to save time in the kitchen while still providing my family with nutritious home-cooked meals. This flavorful chicken and rice is a healthy, comforting dinner that’s almost completely hands-off!
Even though this slow-cooked family favorite is ideal for a busy weeknight, you’ll catch me making it on lazy Sundays all the time. I like to take it a step further by sautéing the onions with the canned tomatoes and seasonings to make the sauce. This is optional, but it’s a simple way to add tons of flavor to the dish, so I highly recommend it.
Let’s go over each ingredient that goes into this classic meal. All of them are affordable and easy to find at your local grocery store.
- Olive Oil: Some will be used to make the sauce and some to brown the chicken.
- Yellow Onions: Thinly sliced.
- Garlic: Freshly minced.
- Canned Tomatoes: Be sure to grab a can of diced tomatoes – not tomato puree. I suggest using canned tomatoes with the liquid, but you could dice up some fresh ones instead if you’d like.
- Ground Cumin: Added to taste.
- Garlic Powder: This supplements the fresh garlic.
- Salt & Pepper: To taste.
- Long-Grain Brown Rice: White rice is a no-go when it comes to slow-cooked dishes. Brown rice is a healthier option anyway!
- Chicken Broth: I like to use fat-free, low-sodium broth.
- Chicken: Feel free to use the cut of your choice.
- Smoked Paprika: For some nice smokiness and a hint of heat.
- Dried Parsley: To garnish the dish.
What Kind of Chicken is Best?
Thighs, legs and breasts can all be used for this recipe. My personal preference is to use chicken legs. I can usually fit up to six of them, but this will depend on the size of your Crock Pot and chicken pieces.
For fewer calories and less fat, I recommend using skinless chicken. Bone-in and boneless cuts will both work well, so you can pick whichever one you fancy.
HOW TO MAKE CHICKEN AND RICE IN THE SLOW COOKER
With this hearty Crock Pot recipe, getting dinner on the table is a breeze. Just follow the instructions below!
Heat Oil: Heat a tablespoon of olive oil in a large skillet over medium-high heat.
Sauté Onions: Add the sliced onions to the skillet and cook them for 3 minutes.
Add Garlic: Stir in the garlic, continuing to cook and stir for 30 seconds.
Add Tomatoes & Seasonings: Add the diced tomatoes and the liquid from the can, followed by the ground cumin, garlic powder, salt and pepper. Continue to cook for 3 minutes, or until the tomatoes are tender and heated through.
Add Rice to Slow Cooker: Transfer the rice to the bottom of your slow cooker.
Stir in Sauce & Broth: Stir the prepared tomato sauce into the rice, then add the chicken broth and set the mixture aside.
Heat Oil: Heat another tablespoon of olive oil in the skillet over medium heat.
Season Chicken: Season the chicken with paprika, salt and pepper.
Brown Chicken: Add the chicken pieces to the pan and brown them on both sides. This should take about 2-3 minutes per side but will depend on the cut of your chicken.
Add to Slow Cooker: Transfer the chicken to the slow cooker and arrange it over the rice and tomatoes.
Cook: Cover your Crock Pot and cook the rice and chicken on LOW for 5-6 hours or on HIGH for 3-3.5 hours.
Garnish & Serve: Fluff the rice before serving and garnish the dish with dried parsley.
TIPS & TRICKS
I have a few pieces of advice that will help you knock this rice and chicken out of the park. Here they are!
- Don’t Substitute the Rice: The type of rice you use is very important – be sure to stick with long-grain brown rice. White rice will turn to mush in your slow cooker and short-grain brown rice will come out a bit too soft.
- Check the Chicken’s Internal Temperature: I like to check the internal temperature of my chicken about 30 minutes before the dish is done, as it can sometimes cook faster than the rice. It’s best to do this with an instant read meat thermometer. Fully cooked chicken should register at 165°F.
- In a Hurry? If you’re rushing to get your rice and chicken into the Crock Pot, you can skip the browning of the chicken and the sautéing of the veggies and tomatoes. Dinner will still be delicious! But if you have the time, I highly recommend going through with these steps – they’ll provide tons of added flavor.
This recipe features both a main course and a side dish, but there’s still room for more! Consider adding one of the following dishes to your dinner.
- Pair with Roasted Broccoli: Introduce some green to your meal by whipping up this Air Fryer Roasted Broccoli. Tossed with fresh lemon juice and garnished with parmesan cheese, it’s satisfyingly crispy and downright addicting.
- Serve with Fruit Salad: The chicken and rice will satisfy your craving for something savory, so why not round out the meal with a sweet component? This simple Melon Pineapple Fruit Salad is a fail-proof choice.
- Pair with Homemade Biscuits: I can’t put the amazingness of these Skillet Biscuits into words. They’re loaded with bacon and garlic-basil olives, and not to mention, they’re ultra-soft and fluffy!
STORAGE AND REHEATING
Once they’ve cooled completely, leftovers should be refrigerated in an airtight container. They’ll stay good for 3-4 days. Reheat the rice and chicken in a single pot over low heat, covered. Add a little extra broth to make up for lost moisture and stir every couple of minutes until the rice and chicken are warmed through.
CAN I FREEZE SLOW COOKER CHICKEN AND RICE?
Yes! Feel free to store your cooled chicken and rice in the freezer rather than the fridge, making sure to keep them in a freezer-safe container. Thaw them out in the fridge before reheating.
Slow Cooker Parmesan Chicken and Rice – a quick and easy weeknight recipe! Just dump everything in the slow cooker and dinner is done! Only 5 ingredients – chicken, Lipton’s Garlic Soup mix, cream of chicken soup, milk and rice.Can add some mixed veggies too! Everyone cleaned their plate! Leftovers taste great too! YUM!
The Best Cheesy Chicken and Rice in the Crock Pot
I am a big fan of slow cooker meals. I love dumping everything in the slow cooker and coming home to dinner. This Slow Cooker Parmesan Chicken & Rice is one of our favorites. It is SO easy and SOOOO delicious! Chicken and Rice with garlic and parmesan – all of my favorites in one dish!
This makes a lot of chicken and rice. I shredded my cooked chicken and stirred it back into the rice. You can also leave the cooked chicken breasts whole and just serve them with the cooked rice. Either way is fine. I just prefer finding chunks of chicken in my cheesy rice.
We LOVED this cheesy chicken and rice! It tastes great right out of the slow cooker or leftover for lunch the next day! It reminded me a lot of chicken risotto. I happen to LOVE chicken risotto, so this is right up my alley. Put it on the menu ASAP!!!
How to Make Slow Cooker Parmesan Chicken & Rice
This casserole is super easy to make. Spray the slow cooker insert with cooking spray and lay the chicken in the bottom. You will need 3 or 4 boneless chicken breasts, just depending on their size. You are shooting for about 2 pounds of chicken. Next mix together the soup mix, cream of chicken soup, milk and rice. Pour over the chicken. Cover the slow cooker and let it work its magic! If you feel like the chicken and rice mixture is too thick, feel free to add some chicken broth or extra milk to thin it out. Feel free to throw in some frozen mixed vegetables too. YUM!
This Slow Cooker Parmesan Chicken & Rice uses a packet of Lipton’s garlic soup mix. It will be next to the Lipton’s Onion Soup Mix at the grocery store. Please note, you are only going to just use the mix. Don’t make the soup. Also, make sure to use regular long-grain rice, not instant. If you use brown rice, you will need to adjust the liquid and the cooking time.
Slow Cooker Chicken and Rice
Cook:3 hrs 45 mins
Total:3 hrs 55 mins
|Nutrition Facts (per serving)|
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE
Don’t we all love a plate of simple chicken and rice for dinner? No fuss, no lengthy hands-on prep, no extravagant ingredients. Just some good old chicken, with a bowl of always reliable rice. Simple seasonings and a couple of cans of soup are all that you need to put this meal together. This easy dinner takes a few minutes to prep and a few hours to cook without the need for watching the pot. The slow cooker does all the hard work. Serve with a green salad or some glazed carrots, and you’ll have a wholesome and filling dinner on the table that everyone will love.
Slow cooker meals are great for busy families, and they solve the never-ending question of “what’s for dinner?” A few ingredients in the cooker, and that’s it. Pick a grain, a protein, seasonings, and some alliums, and add or subtract ingredients to suit your families taste. Instead of chicken, you could use turkey breasts and add a few extra ingredients if you have them. The beauty of this dish is that you can customize it to your preferences and needs, and to what you have in the pantry and fridge.
Prep in the morning and come back for a nutritious lunch. Leftovers are delicious, and the portions can also be frozen individually for last-minute lunches. Before you start, get your hands on a bag of parboiled rice , the recommended type for this dish as it holds its shape better and doesn’t become mushy when exposed to long cooking times.
- 1 (10.75-ounce) can condensed cream of chicken soup
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1 cup parboiled rice, uncooked
- 4 (5- to 6-ounce) boneless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 celery ribs, diced or thinly sliced
- 2 to 4 green onions, chopped
Steps to Make It
- Gather the ingredients.
- Spray the slow cooker insert with nonstick cooking spray. Alternatively, use a plastic liner.
- Combine the 2 cans of soup and the converted rice in the slow cooker.
- Place the chicken on top of the mixture and then season with kosher salt and freshly ground black pepper to taste.
- Top with the diced celery and chopped green onions.
- Cook for 2 1/2 to 3 hours on high or about 5 to 6 hours on low, or until the chicken is done and the rice is tender. Check for doneness after 2 1/2 hours if on high, or at 5 hours if on low. The chicken needs to be at least 165 F inside at the thickest part of the breast, without any pink, and the rice needs to be soft but still carry some firmness.
- Serve and enjoy.
For Larger Families
This recipe serves four generous portions of chicken with rice. As meat loses close to 25 percent of its weight when cooked, a 5- to 6-ounce portion of raw chicken, as in our recipe, becomes the standard 3.75- to 4-ounce serving. If you need to feed more people, or there are big appetites at your table, make six servings by:
- Increasing the chicken to 6 small chicken breasts, or cutlets of 5 to 6 ounces in weight each.
- Adding 1 more can of chicken soup.
- Using 1 1/2 cups of rice.
- Seasoning accordingly, and using celery and green onions in the desired quantities.
The casserole, as is, is simply wonderful, but if you’re a veggie fan, there are many things you can add to improve the nutritional value:
- Add 8 ounces of sautéed mushrooms in olive oil once the casserole is done. Season the mushrooms with Italian seasoning and salt and pepper to taste.
- Use steamed broccoli or cauliflower florets to top the casserole. Add them to the slow cooker 30 minutes before the cooking time is over, and sprinkle with a generous handful of your favorite shredded cheese.
- Toss in some frozen peas and carrots at the very end of cooking time; they will thaw and warm up quickly. If added earlier, they will become mushy.
- Sprinkle about 1/4 cup of minced onion over the chicken breasts instead of using scallions. Red onions are great too.