Creamy Crockpot Chicken and Rice is a comforting and delicious dish that is perfect for busy days. With minimal prep and slow cooking, you can have a hearty meal ready for your family without spending hours in the kitchen. This recipe combines tender chicken, creamy rice, and fresh vegetables, making it a complete meal that everyone will love.
Why Make This Recipe
This recipe is a fantastic choice for several reasons. First, it’s easy to prepare and requires just a few ingredients. Second, using a crockpot means you can set it and forget it, allowing you to tackle other tasks or spend time with your family. Lastly, the creamy texture and flavorful ingredients make it a crowd-pleaser, ideal for weeknight dinners or special occasions.
How to Make Creamy Crockpot Chicken and Rice
To whip up this delicious dish, follow these simple steps:
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup white rice
- 4 cups chicken broth
- 1 can cream of chicken soup
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- Fresh parsley for garnish
Directions:
- In a crockpot, combine the chicken breasts, rice, chicken broth, and cream of chicken soup.
- Add the chopped onion, minced garlic, frozen peas and carrots, salt, pepper, garlic powder, and onion powder.
- Drizzle with olive oil and stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and the rice is tender.
- Once done, shred the chicken with a fork and stir everything together.
- Serve warm, garnished with fresh parsley.
How to Serve Creamy Crockpot Chicken and Rice
This dish can be served as is, straight from the crockpot, or with a side salad or some crusty bread. The creamy chicken and rice make a filling meal, but adding a green salad can give a nice balance of flavors and textures.
How to Store Creamy Crockpot Chicken and Rice
Leftover creamy chicken and rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop until heated through. If you want to freeze it, place it in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Tips to Make Creamy Crockpot Chicken and Rice
- You can add other vegetables like corn or green beans for extra nutrition and flavor.
- For a little spice, consider adding some red pepper flakes or chopped jalapeños.
- You can use brown rice instead of white rice, but be aware that it may require a longer cooking time.
Variation
This recipe can easily be adapted. For example, you can substitute the chicken with turkey or even use a vegetarian protein option like chickpeas. You can also try different cream soups, such as cream of mushroom, for a unique twist.
FAQs
1. Can I cook this recipe on a high setting?
Yes, you can cook it on high for 3-4 hours instead of low for 6-8 hours. Just ensure the chicken is fully cooked before serving.
2. Can I make this without a crockpot?
Yes, you can make this dish on the stovetop. Combine all the ingredients in a large pot and simmer on low heat, stirring occasionally, until the chicken is cooked through and the rice is tender.
3. Is it possible to make this recipe gluten-free?
Yes, you can use gluten-free cream of chicken soup and ensure the chicken broth is also gluten-free. Check all labels to confirm.
Enjoy your tasty and creamy crockpot chicken and rice!
Creamy Crockpot Chicken and Rice
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup white rice
- 4 cups chicken broth
- 1 can cream of chicken soup
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- to taste Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- to garnish Fresh parsley For garnish
Instructions
Preparation
- In a crockpot, combine the chicken breasts, rice, chicken broth, and cream of chicken soup.
- Add the chopped onion, minced garlic, frozen peas and carrots, salt, pepper, garlic powder, and onion powder.
- Drizzle with olive oil and stir to combine.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and the rice is tender.
- Once done, shred the chicken with a fork and stir everything together.
Serving
- Serve warm, garnished with fresh parsley.