Slow Cooker Chicken and Rice recipe

a wooden ladle inside a slow cooker filled with chicken and rice.

Slow Cooker Chicken and Rice recipe

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 15

Cook Time: 2 30

Total Time: 2 45

Servings: servings

Calories: 317cal

Author: Ashley Fehr

Slow Cooker Chicken and Rice features bites of tender chicken breasts, a medley of veggies, a creamy, cheesy sauce and perfectly cooked white rice. It's an easy dinner recipe that the whole family loves!

Print Recipe

US Customary - Metric

Ingredients

1½ cups long grain white rice
3 cups low sodium chicken broth
2 large carrots (peeled and finely diced)
¼ cup onion (finely diced)
½ cup roasted red peppers (store-bought, chopped)
2 teaspoons Italian seasoning
2 cloves garlic (minced)
1 teaspoon salt
¼ teaspoon black pepper
2 boneless skinless chicken breasts
⅓ cup shredded Parmesan cheese
1 cup frozen peas
½ cup half and half

Instructions

Lightly grease 4-5 quart slow cooker. Rinse rice well and drain completely.
In the slow cooker, stir together the rice, broth, carrots, onion, red peppers, Italian seasoning, garlic, salt and pepper.
Add chicken breasts(whole), cover and cook on high for 2-3 hours (if your slow cooker cooks on the hot side, check it sooner, if it cooks on the low side, it may take longer. They are all different!)
Remove chicken and test the rice. If rice is not yet al dente, add a splash of broth if it has all absorbed, cover and continue cooking, checking every 15-20 minutes.
Remove chicken and place on a cutting board. Chop or shred chicken and set aside.
When the rice is cooked, stir in the chopped chicken, cheese, peas, and half and half.
Taste and adjust seasonings as desired.

Video

Notes

I have updated this recipe to use long grain rice as it is our preference now. You can see the old recipe here, which uses instant brown rice.

Ingredients and Substitutions:

Vegetables: this is an easy recipe to swap in the vegetables you have and enjoy, so feel free to clean out the fridge! Firmer vegetables get added at the beginning of the cook time, and softer or frozen vegetables get added at the end.
Chicken breasts: I prefer to cook these whole in the slow cooker as they don't dry out as quickly. You can chop them first and add raw, chopped chicken to the rice and it will easily cook with the rest of the ingredients, or you can use pre-cooked Crockpot Shredded Chicken or chopped leftover Air Fryer Chicken Breast and stir it in with the cheese and cream.

Nutrition