Crock Pot Chicken and Rice
A comforting and budget-friendly dinner of tender chicken, creamy rice, and bright peas, all cooked together in the slow cooker.
Ingredients
Main Ingredients
- 2 cups uncooked rice Long-grain white rice is recommended for best texture.
- 4 pieces boneless, skinless chicken breasts Choose similar thickness for even cooking.
- 1 can cream of chicken soup (10-11 oz) Can use reduced-fat soup for a lighter version.
- 1 can chicken broth (10-14 oz) Use low-sodium if preferred.
- 1 medium onion, chopped
- 1 cup frozen peas
- to taste none Salt and freshly ground black pepper
Instructions
Preparation
- Arrange the chicken breasts in a single layer on the bottom of the crock pot.
- In a medium bowl, whisk together the cream of chicken soup and chicken broth until smooth. Pour the mixture evenly over the chicken.
- Add the uncooked rice, chopped onion, frozen peas, and a pinch of salt and pepper.
- Stir gently to combine the rice and vegetables with the liquid; don't overmix to prevent clumping.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the rice is tender and the chicken reaches 165°F (74°C).
- Remove the lid, fluff the rice with a fork, and shred or slice the chicken into bite-sized pieces. Stir to combine before serving.
Notes
Serve with chopped parsley or a squeeze of lemon. Store leftovers in airtight containers. Reheat on the stove or microwave, adding a splash of chicken broth if needed.