Can I put raw chicken and rice together in the crock pot?

Yes, you can! Just make sure there’s enough liquid to fully cook both the chicken and the rice. The slow cooker heats evenly, so both ingredients cook through perfectly without needing to brown the chicken first.

Why is my crock pot chicken and rice mushy?

This usually happens when there’s too much liquid or the dish cooks too long. Try using long-grain brown rice instead of white rice—it holds its shape better and keeps the texture just right.

Can I make crock pot chicken and rice ahead of time?

Absolutely! It’s a great make-ahead meal. You can store it in the fridge for up to 4 days and reheat it with a splash of broth to keep the rice moist and flavorful.

What’s the best rice to use for crock pot chicken and rice?

Long-grain brown rice works best since it doesn’t overcook as quickly as white rice. It gives a firm texture and absorbs the flavors beautifully.

Can I freeze crock pot chicken and rice?

Yes, you can freeze it, but keep in mind that creamy or cheesy versions may change texture slightly. Let it thaw in the fridge overnight and reheat gently for the best results.

Crock Pot Chicken and Rice – 5 Irresistible Reasons You’ll Love It

Description

If you’ve ever come home after a long day craving something warm, comforting, and effortless, Crock Pot Chicken and Rice might just become your new favorite dinner. This creamy slow-cooked dish combines tender chicken, flavorful rice, and veggies in one easy pot — perfect for busy weeknights or cozy weekends.

Ingredients

Scale

1 ½ pounds boneless, skinless chicken breasts or thighs
1 cup long-grain brown rice (uncooked)
2 ½ cups low-sodium chicken broth
1 cup diced onion
2 garlic cloves, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
1 teaspoon dried thyme or Italian seasoning
1 cup frozen peas and carrots (optional)
½ cup shredded cheddar cheese or Parmesan (optional for creaminess)
¼ cup sour cream or Greek yogurt (optional for a creamy finish)

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Instructions

Chop the onion and mince the garlic. Rinse rice under cold water to remove excess starch.
Place chicken at the bottom of the crock pot, then layer rice, onions, garlic, and seasonings on top. Pour broth evenly over ingredients.
Cover and cook on high for 2½ to 3 hours or on low for 4½ to 5 hours, until rice is tender and chicken shreds easily.
Shred chicken in the pot, then stir in cheese, sour cream, and vegetables. Mix well and let warm through.
Serve hot, topped with extra cheese or fresh parsley.

Notes

Brown rice holds up better than white rice in slow cooking.
Avoid overcooking to prevent mushy texture.
Add a splash of broth when reheating leftovers for best results.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 3
Sodium: 520
Fat: 14
Saturated Fat: 5
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 38
Fiber: 2
Protein: 32
Cholesterol: 85