Crockpot Chicken and Rice

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Are you looking for an easy dinner that’s both tasty and filling? Crockpot chicken and rice is a simple, comforting meal that cooks itself while you’re busy with other things. You just toss in the ingredients, set it, and forget it. A few hours later, you’ve got a hot, creamy dish that’s perfect for chilly evenings or busy weeknights.

This recipe is super flexible. You can use different veggies or cheese to suit your taste. It’s also great for leftovers, so you might want to make extra for lunch the next day. Give it a try and see how easy dinner can be!

Exact Ingredients List

Here’s what you’ll need to make this tasty Crockpot chicken and rice dish:

• 1 1/2 cups long-grain brown rice (uncooked)
• 3 cups low-sodium chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 onion, chopped
• 2 boneless, skinless chicken breasts
• 2 cups mixed vegetables (carrots, peas, corn)
• 2 cups shredded cheddar cheese

You’ll love how simple these ingredients are! Most of them are likely already in your kitchen. The brown rice adds a nice nutty flavor and extra nutrition. Feel free to use frozen mixed veggies to make prep even easier.

Remember to use low-sodium broth to keep the salt level in check. You can always add more seasoning later if needed. The cream of chicken soup gives the dish its creamy texture, while the cheese adds a delicious gooey finish.

Instructions

Start by adding rice, broth, soup, garlic, salt, pepper, and onion to your Crockpot. Mix well, then place chicken breasts on top.

Cover and cook on HIGH for 3-4 hours. The rice should absorb most of the liquid and the chicken should be fully cooked.

About 30 minutes before cooking ends, take out the chicken and let it rest. Add mixed veggies to the pot and stir gently.

When cooking is done, mix in 1 1/2 cups of cheese until melted. Shred or chop the chicken and add it back to the pot.

Sprinkle the remaining 1/2 cup of cheese on top. Cover until it melts, about 5 minutes.

Your Crockpot chicken and rice is now ready to serve! Enjoy your warm, creamy meal.

Possible Substitutes List & Recipe Variations

You can easily change up this Crockpot chicken and rice recipe to suit your tastes. Try swapping the brown rice for white rice, but keep an eye on the cooking time as it may cook faster.

For a different flavor, use cream of mushroom soup instead of cream of chicken. You can also swap the chicken breasts for boneless thighs if you prefer darker meat.

Don’t have mixed vegetables on hand? Use any frozen or fresh veggies you like. Broccoli, green beans, or bell peppers work great.

Here are some more ways to mix it up:

• Add a can of diced tomatoes for extra flavor
• Stir in some cooked bacon bits before serving
• Use a mixture of cheddar and mozzarella cheese
• Sprinkle in some Italian seasoning or ranch seasoning mix

For a spicy kick, add a diced jalapeno or some red pepper flakes. You can also make it creamier by stirring in some sour cream at the end.

Remember, these are just ideas. Feel free to get creative and make this dish your own!

Tips, Tricks & Storing

Want to make this dish even better? Try these tips:

• Cut chicken into small pieces before cooking for faster, more even cooking.
• Add a splash of white wine for extra flavor.
• Stir in some cream cheese at the end for a richer, creamier dish.

Don’t have all the ingredients? No problem! You can swap:

• Brown rice for white rice (adjust cooking time)
• Cream of chicken soup for cream of mushroom
• Chicken breasts for thighs

Storing leftovers is easy:

• Keep in an airtight container in the fridge for up to 3 days.
• Freeze for up to 3 months.

To reheat, add a splash of broth or milk to keep it moist. Microwave in short bursts, stirring between each.

Make it your own! Try adding:

• Diced bell peppers
• Sliced mushrooms
• Chopped spinach

Remember to taste and adjust seasonings before serving. A squeeze of lemon juice can brighten up the flavors nicely.