Description
This creamy crock pot chicken and rice recipe is a comforting, hands-off weeknight dinner made with simple pantry staples. Tender chicken, flavorful rice, and a touch of cream cheese make it a crowd-pleasing, customizable meal for busy families.
Ingredients
- 2 pounds boneless, skinless chicken thighs (or chicken breasts)
- 1 cup long-grain white rice (uncooked; do not use instant rice)
- 2 1/2 cups low-sodium chicken broth
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced carrots (optional)
- 1 cup frozen peas
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme or Italian seasoning
- 4 ounces cream cheese, cut into small cubes
- 1/2 cup whole milk or half-and-half (optional)
- Fresh parsley, chopped (optional, for garnish)
- Grated parmesan cheese (optional, for garnish)
Instructions
- Pat the chicken thighs dry. Chop the onion and carrots into small pieces. Mince the garlic. If using chicken breasts, cut into large chunks.
- Add rice to the bottom of the slow cooker. Pour in chicken broth. Scatter chopped onion, carrots, and minced garlic over the rice. Sprinkle salt, pepper, smoked paprika, and thyme.
- Place chicken thighs on top of rice and veggies. Press down gently so they’re mostly submerged. (Optional: Sear chicken in a skillet for 2-3 minutes per side before adding.)
- Cover and cook on high for 3-4 hours or low for 6-7 hours, until chicken is tender and rice is creamy.
- Lift out chicken and shred with two forks or chop into bite-sized pieces. Stir in cream cheese and milk (or substitutes), then return chicken to the pot. Fold in frozen peas.
- If rice is too wet, leave lid off for 10-15 minutes and stir occasionally. If dry, add a splash of broth or milk and stir gently.
- Taste and adjust salt and pepper. Top with chopped parsley and parmesan before serving.
Notes
Use long-grain white rice for best texture. Add cream cheese and milk at the end for creaminess. For dairy-free, substitute coconut cream or plant-based yogurt. Recipe is naturally gluten-free; double-check broth and seasonings. Add extra veggies or swap rice for cauliflower rice for a low-carb version. Leftovers freeze well and make great fillings for stuffed peppers or soup.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups per serving
- Calories: 390
- Sugar: 3
- Sodium: 650
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
Keywords: crock pot chicken and rice, slow cooker, comfort food, easy dinner, creamy chicken rice, weeknight meal, gluten-free, family recipe