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This hearty Crockpot Chicken and Rice has become my weekend meal prep staple when I need a comforting, hands-off dinner that pleases everyone at the table. The slow cooker transforms simple ingredients into a creamy, satisfying casserole that tastes like it required far more effort than it actually did.
I first made this recipe when I was looking for ways to use my slow cooker beyond soups and stews. Now it's in our regular rotation because my whole family requests it whenever the weather turns cool or when we need comfort food without the fuss.
Ingredients
- Long grain brown rice: Provides hearty texture and nutty flavor, always rinse thoroughly to remove excess starch
- Boneless skinless chicken breasts or thighs: Either works well, thighs will give you more moisture and flavor
- Low sodium chicken broth: Forms the cooking liquid and adds depth, use homemade if you have it
- Carrots and peas: Add color, nutrition and natural sweetness; choose bright orange carrots for best flavor
- Shallot: Offers milder, sweeter flavor than regular onion, perfect since it goes in raw
- Dijon mustard: Adds tanginess that brightens the entire dish; look for authentic French varieties
- Greek yogurt: Creates creaminess without heaviness, use full fat for extra richness if desired
- Sharp cheddar cheese: Forms a savory topping, aged white cheddar provides the best flavor complexity
Step-by-Step Instructions
- Prepare the Rice:
- Rinse brown rice thoroughly under cold water until water runs clear. This removes surface starch that can make your finished dish gummy. Parcook the rice by boiling in 2 cups of broth for exactly 10 minutes, then drain. This crucial step ensures your rice will be perfectly tender by the end of cooking.
- Layer the Ingredients:
- Coat your slow cooker with nonstick spray, then add the parcooked rice, diced carrots, chopped shallot, and Dijon mustard. Stir these base ingredients together. Place the chicken pieces on top in a single layer, then sprinkle with all the seasonings. Pour 2½ cups of broth over everything, making sure the rice is fully submerged.
- Cook the Chicken:
- Cover and cook on HIGH for about 1½ to 2 hours. The chicken should reach an internal temperature of 165°F. Remove the cooked chicken to a plate and cover with foil to keep warm while the rice finishes cooking. Stir the rice mixture thoroughly at this point.
- Finish the Rice:
- Continue cooking the rice and vegetables for another 1 to 1½ hours on HIGH until the rice is tender. If it seems too dry, add some of the reserved broth. The rice grains should be plump and have absorbed most of the liquid but still maintain some texture.
- Complete the Dish:
- Once rice is tender, stir in frozen peas and Greek yogurt. The residual heat will warm the peas perfectly without overcooking them. Dice the chicken into bite-sized pieces and fold back into the mixture along with half the cheese. Sprinkle remaining cheese on top and cover for a few minutes until melted.
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The Dijon mustard is my secret ingredient in this recipe. I discovered its importance when I forgot to add it once, and the dish lacked that special tangy dimension that balances the creamy elements. My daughter now helps measure the mustard whenever we make this, proudly explaining to everyone that it's "the magic ingredient."
Troubleshooting Rice Texture
If you've followed this recipe and still find your rice undercooked, your slow cooker might run at a lower temperature than mine. Try increasing the parcooking time to 15 minutes instead of 10, or add an additional 30 minutes to the final cooking time. Remember that older rice often needs more liquid and time to become tender than fresher rice. The age of your rice matters more than you might think.
Make It Your Own
This recipe welcomes adaptations based on what you have on hand. Swap the carrots for bell peppers or broccoli florets. Add mushrooms for an earthy flavor profile. Mix in a handful of baby spinach at the end for added nutrition. The basic formula of protein, rice, aromatics, and broth creates a canvas for creativity. Just avoid changing the rice type or you'll need to completely recalibrate cooking times and liquid amounts.
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Serving Suggestions
Serve this creamy chicken and rice straight from the slow cooker for casual family dinners. For a more elegant presentation, transfer to a wide shallow serving bowl and garnish with fresh herbs, lemon wedges, and an extra sprinkle of high-quality cheese. This dish pairs beautifully with a simple green salad dressed with vinaigrette to cut through the richness.
Frequently Asked Questions
- → Can I use a different type of rice?
It is best to use long-grain brown rice for this dish to ensure proper cooking times and liquid ratios. Substituting with other rice types may result in uneven or mushy textures.
- → How do I adjust if my rice is still crunchy?
If your rice is undercooked, you can add a splash of additional broth and continue cooking on high heat until it reaches the desired consistency. Rinsing the rice thoroughly before cooking also helps.
- → Can I cook this recipe on low heat?
Cooking on low heat is not recommended as it may result in mushy rice. The high heat setting ensures better rice texture and even cooking.
- → How can I store and reheat leftovers?
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, warm on the stovetop over medium-low heat or microwave, adding a splash of broth or water to maintain moisture.
- → Can this dish be frozen?
Yes, you can freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.