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Crockpot Chicken and Rice

Creamy, cheesy crockpot chicken and rice made in one pot. Parboiled rice cooks with the chicken so it turns out tender instead of mushy.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken breasts or thighs (680 g)
  • 1 1/2 cups parboiled long-grain rice (280 g)
  • 1 can condensed cream of chicken soup 10.5 oz
  • 3 cups chicken broth (720 ml)
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup frozen peas
  • 1 cup shredded cheddar (115 g)

Method
 

  1. Grease a 6-quart slow cooker so the rice does not stick.
  2. Whisk the soup, broth, onion, garlic and seasonings in the crock. Stir in the rice and nestle the chicken on top.
  3. Cover and cook on LOW for 3 1/2 to 4 hours, until the rice is tender and the chicken reaches 165°F (74°C). Do not cook longer than 4 1/2 hours.
  4. Shred or chop the chicken, then stir in the peas and cheddar. Cover 10 minutes until the cheese melts.

Notes

Use parboiled (converted) rice only. Cook on LOW, 3 1/2 to 4 hours.