Crockpot Chicken and Rice (Print-Friendly Version)

Tender chicken and fluffy rice slow-cooked with vegetables and herbs for a comforting, wholesome one-pot family meal.

# What You'll Need:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken thighs or breasts
02 - 1 cup long-grain white rice, rinsed
03 - 3 cups chicken broth
04 - 1 medium onion, diced
05 - 2 garlic cloves, minced
06 - 1 cup carrots, diced
07 - 1 cup celery, diced

→ Seasoning

08 - 1 tsp dried thyme
09 - 1 tsp garlic powder
10 - 1/2 tsp smoked paprika
11 - Salt and pepper to taste

→ Optional Additions

12 - 1/2 cup heavy cream or whole milk
13 - 1/2 cup grated parmesan cheese
14 - Fresh parsley for garnish

# How to Make It:

01 - Place the chicken thighs or breasts in the crockpot. Season with salt, pepper, thyme, garlic powder, and smoked paprika.
02 - Add the diced onion, garlic, carrots, celery, and rinsed rice to the crockpot. Pour in the chicken broth and stir gently to combine.
03 - Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is cooked through and the rice is tender.
04 - Remove the chicken from the crockpot and shred it with two forks, or leave it whole if preferred. Return the chicken to the crockpot.
05 - If desired, stir in the heavy cream or milk and parmesan cheese during the last 15 minutes of cooking.
06 - Garnish with fresh parsley and serve hot. Pair with a side salad or steamed vegetables for a complete meal.

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