Description
This easy crockpot chicken and rice recipe is your secret weapon for busy weeknights – just 10 minutes of prep in the morning, and you’ll come home to the most comforting, flavorful dinner that tastes like you’ve been cooking all day!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- 1½ cups long-grain white rice, rinsed and drained
- 2½ cups low-sodium chicken broth
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup frozen peas
- ¼ cup freshly grated Parmesan cheese (optional)
Instructions
- Rinse rice under cold water until water runs clear. Pat chicken breasts dry and season with salt and pepper.
- Heat olive oil in a skillet over medium heat. Sauté onion, carrots, and celery for 5 minutes until softened. Add garlic and cook for 30 seconds more.
- Spray crockpot with non-stick spray. Add sautéed vegetables, rice, thyme, oregano, salt, and pepper. Pour in chicken broth and stir to combine.
- Place seasoned chicken breasts on top of the rice mixture (do not stir in).
- Cover and cook on high for 2-3 hours or on low for 4-5 hours, until rice has absorbed liquid and chicken reaches 165°F.
- About 10 minutes before serving, remove chicken to a cutting board. Stir frozen peas into the hot rice.
- Shred or slice chicken, then return it to the crockpot. Stir gently and let sit for 5 minutes before serving.
- Serve topped with freshly grated Parmesan cheese if desired.