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CrockPot Chicken and Rice

Creamy, comforting CrockPot Chicken and Rice made with brown rice, chicken breasts, veggies, and dairy-free or cheesy options.

Scale

1 ½ pounds boneless, skinless chicken breasts (or thighs for more flavor)
1 cup long-grain brown rice, rinsed well
2 ½ cups low-sodium chicken broth
1 medium yellow onion, diced
1 cup carrots, peeled and sliced
1 cup frozen peas
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
1 teaspoon kosher salt
¼ teaspoon black pepper
Optional: 1 can (10.5 oz) cream of chicken soup or ½ cup plain Greek yogurt + 1 tablespoon Dijon mustard
Optional: 1 cup shredded cheddar cheese (for cheesy version)

Prep the CrockPot: Spray your CrockPot with nonstick spray or brush with oil.
Add the Chicken: Place chicken breasts in the bottom of the pot.
Add Rice: Rinse the brown rice thoroughly and add it on top.
Add Remaining Ingredients: Add broth, onion, carrots, peas, and all seasonings.
Stir and Cover: Stir gently to combine, then cover with lid.
Cook: Cook on HIGH for 3.5 to 4 hours, or until chicken reaches 165°F and rice is tender.
Shred Chicken: Remove chicken, shred with forks, then stir back in.
Add Creaminess: For creamy version, stir in Greek yogurt + Dijon (or canned soup) during the last 20 minutes.
Add Cheese: Add cheese now if using the cheesy route.
Rest and Serve: Let rest 5–10 minutes before serving to thicken.

Keywords: CrockPot Chicken and Rice