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Easy One-Pot Crockpot Chicken and Rice: Best Comfort Meal

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This easy one-pot crockpot chicken and rice is the ultimate comfort meal for busy weeknights. With minimal prep and simple ingredients, you get tender chicken and creamy rice without the fuss.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
  • 1.5 cups long-grain white rice
  • 2.5 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3–4 garlic cloves, minced
  • 2 medium carrots, diced
  • 1 cup frozen peas
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper, freshly ground
  • Optional: fresh parsley for garnish

Instructions

  1. Prep the vegetables: Dice the onion and carrots into small, even pieces (about 1/4 inch). Mince the garlic.
  2. Layer the ingredients in the crockpot: Spread the diced onion, carrots, and minced garlic evenly across the bottom.
  3. Add the rice: Pour the 1.5 cups of long-grain white rice over the vegetables. Spread it out evenly. Do not stir.
  4. Place the chicken on top: Nestle the chicken breasts or thighs into the rice. If using frozen chicken, ensure pieces are not stuck together. Season the chicken with salt, pepper, onion powder, and garlic powder.
  5. Pour in the broth: Slowly pour the 2.5 cups of low-sodium chicken broth around the chicken, trying not to wash off the seasoning. The liquid should mostly cover the rice but not completely submerge the chicken.
  6. Add the butter and herbs: Dot the 2 tablespoons of butter on top of the chicken. Sprinkle the dried thyme and crushed rosemary over everything. Do not stir.
  7. Cook on low for 3-4 hours or high for 1.5-2 hours. The chicken should reach an internal temperature of 165°F, and the rice should be tender and have absorbed most of the liquid. Check at the 3-hour mark on low.
  8. Shred the chicken: Remove the chicken to a cutting board and use two forks to shred it into bite-sized pieces. It should fall apart easily.
  9. Add the peas and stir: Return the shredded chicken to the crockpot. Add the 1 cup of frozen peas and stir everything together gently with a wooden spoon. The residual heat will warm the peas through in about 2 minutes.
  10. Let it rest: Turn off the slow cooker and let the dish sit for 5 minutes before serving. This allows the rice to absorb any remaining liquid and the flavors to meld.
  11. Taste and adjust: Give it a final taste and add more salt or pepper if needed. Garnish with fresh parsley if desired, and serve warm.

Notes

Do not lift the lid during cooking to maintain consistent heat. Use long-grain white rice for best texture. Let the dish rest for 5 minutes before serving. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: crockpot chicken and rice, one-pot meal, slow cooker chicken, easy weeknight dinner, comfort food

Find it online: https://evabake.com/easy-one-pot-crockpot-chicken-and-rice-best-comfort-meal/