Description
A simple and flavorful Crockpot Chicken and Rice recipe that is perfect for a weeknight meal. This dish is easy to prepare and requires minimal effort, making it a go-to option for busy families.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 cups uncooked white rice, rinsed
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 packet (1 oz) onion soup mix
- 1 cup frozen peas (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Lightly spray the inside of your slow cooker with non-stick spray.
- Place the chicken breasts or thighs at the bottom of the slow cooker.
- In a medium bowl, whisk together the chicken broth, cream of chicken soup, and onion soup mix until well combined.
- Pour the mixture over the chicken in the slow cooker.
- Add the rinsed rice to the slow cooker, stirring gently to ensure it’s mostly submerged in the liquid.
- Season with salt and pepper.
- Cover and cook on low for 3-4 hours or on high for 2-3 hours, or until the chicken is cooked through and the rice is tender.
- If using, stir in the frozen peas during the last 30 minutes of cooking.
- Shred the chicken with two forks directly in the slow cooker or remove, shred, and return to the pot.
- Stir everything together. Serve hot, garnished with fresh parsley if desired.
Notes
- Ensure the rice is well submerged in the liquid for even cooking.
- Adjust cooking time based on your slow cooker’s performance.
- For a creamier texture, you can add a splash of milk or heavy cream at the end.