This Easy Crockpot Chicken and Rice recipe is a lifesaver! You just toss in chicken, rice, and your favorite veggies, and let it cook slowly. It’s both simple and comforting!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in chicken thighs are my favorite for this recipe. They stay juicy and tender during cooking. You can swap them for boneless thighs or breasts, but they might cook a bit faster, so keep an eye on them!
Rice: Long grain white rice is perfect here. If you don’t have it, you can use basmati or jasmine rice. Just remember that brown rice will require more liquid and longer cooking time.
Vegetables: Onions, celery, and bell peppers add a nice flavor base. If you’re out of bell peppers, feel free to use carrots or frozen mixed vegetables instead. You can mix up the veggies based on what you have!
Broth: Low-sodium chicken broth is a go-to for rich flavor without overpowering salt. Vegetable broth can be used for a lighter option, making it suitable for vegetarians (just replace the chicken with tofu).
How Do You Ensure Moist, Tender Chicken and Fluffy Rice?
The key to moist chicken and fluffy rice in this recipe lies in layering and cooking properly. Start by placing your vegetables at the bottom of the crockpot; they create a flavorful steam that helps cook the chicken and rice evenly.
- Season the chicken well to enhance the flavor.
- Cook on LOW for the best results; it helps break down the chicken’s connective tissues.
- Check doneness with a meat thermometer; chicken should reach 165°F (75°C).
- Fluff the rice gently with a fork after cooking to keep it from clumping together.
This technique really brings out the best in each ingredient! Enjoy making your meal without worry.
Easy Crockpot Chicken and Rice
Ingredients You’ll Need:
For the Dish:
- 4 bone-in, skin-on chicken thighs (can substitute with boneless)
- 1 cup long grain white rice, uncooked
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 1 bell pepper, diced (optional; red or green)
- 2 cloves garlic, minced
- 1 ½ cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This scrumptious meal takes about 10 minutes to prepare, and cooking in the crockpot will take 4-5 hours on LOW or 2-3 hours on HIGH. Just set it and forget it, and enjoy the amazing aroma filling your home!
Step-by-Step Instructions:
1. Seasoning the Chicken:
Start by lightly seasoning the chicken thighs with salt, pepper, paprika, and half of the dried thyme and oregano. This adds great flavor to the chicken.
2. Preparing the Vegetables:
Next, place the chopped onion, celery, bell pepper, and minced garlic into the bottom of the crockpot. This creates a tasty base for the dish.
3. Adding the Rice:
Sprinkle the uncooked rice evenly over the vegetables. This will absorb all the delicious flavors as it cooks!
4. Layering the Chicken:
Carefully lay the seasoned chicken thighs on top of the rice and vegetables. Make sure they’re nestled in well!
5. Mixing in the Chicken Broth:
Pour the chicken broth over everything. Then, sprinkle the remaining thyme and oregano evenly on top for extra flavor.
6. Cooking Time:
Cover the crockpot and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C), and the rice is nice and tender.
7. Shredding or Serving:
Once done, carefully remove the chicken thighs. You can shred the meat or leave them whole, based on your preference.
8. Fluffing the Rice:
Using a fork, fluff the rice to mix it with the vegetables and juices. It should be moist and flavorful!
9. Serving:
Serve the chicken on top of the rice or mix it all together. Either way, it’s sure to be a hit!
10. Garnishing:
Finally, garnish with fresh chopped parsley and add more salt and pepper if needed for extra taste.
Enjoy this creamy, tender chicken and rice dish that comes together effortlessly in the crockpot! Perfect for cozy dinners!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to increase the cooking time by about 30 minutes. Ensure the chicken reaches an internal temperature of 165°F (75°C) before serving for safe consumption.
Can I Substitute Brown Rice for White Rice?
Absolutely! Just keep in mind that brown rice requires more cooking time and liquid. If using brown rice, increase the broth to 2 cups and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can use the microwave or warm it gently on the stove, adding a splash of broth if it seems dry.
Can I Add Other Vegetables?
Definitely! Feel free to add your favorite vegetables like carrots or peas. Just make sure they are cut small enough to cook through during the slow cooking process.
