Name: Crock Pot Chicken and Rice Recipe
Ingredients: 2 lbs boneless, skinless chicken thighs; 2 cups long-grain white rice, rinsed and drained; 4 cups low-sodium chicken broth; 1 medium onion, finely diced; 2 medium carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 2 tbsp olive oil; 2 tsp dried thyme; 1 tsp dried rosemary; 1 bay leaf; 1 tsp salt, or to taste; ½ tsp black pepper; Fresh parsley for garnish (optional)

Description

This Crock Pot Chicken and Rice recipe is what busy weeknights were made for. Toss everything in, walk away, and return to a complete dinner that tastes like you’ve been cooking all day.

Ingredients

Scale

2 lbs boneless, skinless chicken thighs
2 cups long-grain white rice, rinsed and drained
4 cups low-sodium chicken broth
1 medium onion, finely diced
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
2 tbsp olive oil
2 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 tsp salt, or to taste
½ tsp black pepper
Fresh parsley for garnish (optional)

Instructions

Pat chicken thighs dry and season with salt and pepper on both sides.
Lightly coat slow cooker with cooking spray. Place diced onions, carrots, celery, and minced garlic at the bottom.
Arrange seasoned chicken thighs on top of the vegetables.
Sprinkle dried thyme and rosemary over chicken, then add bay leaf. Pour in 2 cups of chicken broth (reserve remaining 2 cups).
Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until chicken is tender.
When 45 minutes of cooking time remains, add rinsed rice and remaining 2 cups of broth. Ensure rice is submerged.
Continue cooking for 30-45 minutes until rice is tender and has absorbed most liquid.
Remove bay leaf, fluff rice with a fork, and either leave chicken thighs whole or shred them.
Garnish with fresh parsley before serving.