Description
Imagine coming home to a warm, savory meal that practically cooked itself. This simple crockpot recipe turns basic ingredients into tender chicken and fluffy rice that will have everyone asking for seconds.
Ingredients
- 2 lbs. boneless, skinless chicken breasts or thighs
- 2 cups long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 1 cup water
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter, cubed
- ½ cup frozen peas (optional)
- Fresh parsley for garnish
Instructions
- Spray a 6-quart slow cooker generously with non-stick cooking spray.
- Add uncooked rice to the bottom of the crockpot and spread into an even layer.
- Sprinkle diced onion and minced garlic over the rice.
- Pour chicken broth and water over the rice mixture, stirring gently to ensure rice is submerged.
- Combine thyme, paprika, onion powder, garlic powder, salt, and pepper in a small bowl.
- Place chicken pieces on top of the rice and liquid in a single layer.
- Sprinkle spice mixture evenly over chicken pieces.
- Distribute cubed butter over the top of everything.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until chicken reaches 165°F internal temperature.
- Remove chicken to a cutting board and shred with two forks.
- Stir frozen peas into rice if using, then fluff rice with a fork.
- Return shredded chicken to crockpot and fold gently into rice.
- Let rest for 5-10 minutes with lid on but heat turned off.
- Stir gently, adjust seasoning if needed, and garnish with fresh parsley before serving.