crockpot chicken and rice
This comforting crockpot chicken and rice dish is an easy, one-pot meal that requires minimal preparation. It's perfect for busy days and is packed with flavor and nutrients.
Equipment
- 1 Crockpot/slow cooker (at least 6-quart capacity)
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cutting board
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 4 cups low-sodium chicken broth
- 1 cup diced onion Approximately 1 medium onion
- 1 cup frozen mixed vegetables Peas, carrots, corn
- 3 cloves garlic Minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- to taste salt salt
- 1 tablespoon olive oil
- for garnish fresh parsley Optional
Instructions
- Prepare your ingredients by dicing the onion, mincing the garlic, and measuring out the rice and mixed vegetables.
- In the crockpot, place the chicken breasts at the bottom.
- Sprinkle the diced onion, minced garlic, mixed vegetables, paprika, dried thyme, black pepper, and salt over the chicken.
- Pour the chicken broth over all the ingredients, ensuring the chicken and rice are submerged.
- Add the rice into the crockpot and stir gently to combine without disturbing the layer of chicken too much.
- Cover the crockpot with the lid and cook on low for about 4 hours or until the chicken is cooked through and easily shreds with a fork.
- Once done, shred the chicken using two forks and stir it back into the rice. Let it sit covered for a few minutes to allow the flavors to meld.
- For an extra touch, drizzle with olive oil and garnish with fresh parsley before serving.
Notes
You can customize this recipe by adding your favorite vegetables or spices to enhance the flavor.
Make sure the chicken is fully cooked; the internal temperature should reach 165°F (75°C).
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave.