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Cozy One-Pot Crockpot Chicken and Rice: Easy Dinner

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This Crockpot Chicken and Rice is a comforting, one-pot meal that requires just 10 minutes of prep in the morning. Tender chicken, fluffy rice, and a creamy savory broth make it a perfect cozy dinner for busy days.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (about 4–5 thighs)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika (smoked or sweet)
  • 1 cup long-grain white rice (Jasmine or Basmati recommended)
  • 2 cups low-sodium chicken broth
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas and carrots mix
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf (optional)
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. In a small bowl, mix together 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon paprika. Pat the chicken thighs dry with paper towels, then rub the seasoning mix all over them. Set aside.
  2. Spray the inside of your slow cooker insert with non-stick cooking spray or rub it with a little oil.
  3. Add the diced onion and minced garlic to the bottom of the slow cooker. Spread them out evenly. Then add the frozen peas and carrots on top. Do not stir yet.
  4. Pour the 1 cup of rice evenly over the vegetables. Then pour in the 2 cups of chicken broth and the can of cream of chicken soup. Add the dried thyme, dried rosemary, and the bay leaf. Stir gently until the soup is mostly combined with the broth.
  5. Lay the seasoned chicken thighs on top of the rice mixture. Do not stir them in.
  6. Cover the slow cooker and cook on LOW for 4 to 5 hours. Do NOT cook on high.
  7. After 4 hours, check the chicken. It should be fork-tender and reach an internal temperature of 165°F. The rice should be fluffy and have absorbed most of the liquid. If there’s still a lot of liquid on top, let it cook another 30 minutes with the lid off.
  8. Remove the bay leaf. Add the 2 tablespoons of butter pieces and 1 tablespoon of lemon juice. Gently fluff the rice with a fork and stir everything together.
  9. Sprinkle fresh parsley on top if desired. Serve warm.

Notes

For best results, use chicken thighs instead of breasts to keep the meat juicy. Avoid instant rice; long-grain white rice works best. Do not lift the lid during cooking to maintain heat and steam. If using frozen chicken, add an extra 30 minutes to the cook time. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

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

Find it online: https://cravemila.com/cozy-one-pot-crockpot-chicken-and-rice-easy-dinner/