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This hearty Crockpot Chicken and Rice has become my weekend standby when I need a comforting, hands-off dinner that puts smiles on everyone's faces. The slow cooker transforms simple ingredients into a creamy, satisfying one-pot meal that looks way fancier than the actual effort involved.
I first whipped this up when I was looking to use my slow cooker beyond just making soups. Now it's in our regular rotation because my family begs for it whenever the temperature drops or when we want something soothing that doesn't need much fuss.
What You'll Need
- Long grain brown rice: Gives a substantial texture and nutty flavor, make sure to rinse it thoroughly to remove excess starch
- Boneless skinless chicken breasts or thighs: Either works well, thighs usually turn out more tender and flavorful
- Low sodium chicken broth: Forms the foundation and boosts flavor, homemade works wonders if you've got it
- Carrots and peas: Add bright pops of color, nutrients and subtle sweetness; darker carrots typically pack more flavor
- Shallot: Offers a milder, slightly sweeter kick than regular onions, perfect since it goes in raw
- Dijon mustard: Adds tangy notes that brighten the whole dish; traditional French varieties work best
- Greek yogurt: Creates creaminess without heaviness, full-fat types add extra richness
- Sharp cheddar cheese: Makes a tasty finishing touch, aged white versions bring more complex flavors
How To Make It
- Get Your Rice Ready:
- Rinse brown rice under cold water until water runs clear. This removes excess starch that can make everything gummy. Partially cook the rice by boiling in 2 cups of broth for 10 minutes flat, then drain. This crucial step prevents hard rice in your finished dish.
- Arrange Everything:
- Coat your slow cooker with cooking spray, then add your partially cooked rice, diced carrots, minced shallot, and Dijon mustard. Stir these base components together. Place chicken pieces on top in a single layer, then sprinkle all seasonings. Pour 2½ cups of broth over everything, ensuring the rice is fully submerged.
- Cook Your Chicken:
- Cover and set on HIGH for about 1½ to 2 hours. Chicken should reach 165°F internally. Remove the cooked chicken, place on a plate and tent with foil to keep warm while rice finishes. Stir the rice mixture thoroughly now.
- Complete The Rice:
- Continue cooking rice and vegetables for another 1 to 1½ hours on HIGH until rice feels tender. If looking dry, add some remaining broth. The rice should be fluffy and have absorbed most liquid but still maintain some texture.
- Pull It All Together:
- Once rice is done, stir in frozen peas and Greek yogurt. The residual heat will warm the peas perfectly without overcooking them. Chop the chicken into bite-sized pieces and fold back into the mixture with half the cheese. Top with remaining cheese and cover briefly until melted.
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The Dijon mustard truly works wonders in this dish. I found out how crucial it was when I accidentally skipped it once, and the meal just lacked that special zing that cuts through the creaminess. My little girl now helps measure the mustard each time we cook this, proudly telling guests it's "the secret ingredient."
Fixing Rice Problems
If you've followed directions but your rice isn't soft enough, your slow cooker might run at a lower temp than mine. Try boiling the rice initially for 15 minutes instead of 10, or let it go an extra 30 minutes at the end. Remember that older rice typically needs more liquid and time than freshly bought rice. The age of your rice matters way more than most cooks realize.
Customization Ideas
This meal adapts to whatever's hanging out in your fridge. Swap carrots for red peppers or chopped broccoli. Toss in some sliced mushrooms for earthy notes. Add a handful of baby spinach right at the end for extra nutrients. The basic formula of protein, rice, seasonings and broth lets you play around. Just don't switch the rice type or you'll need to completely adjust cooking times and fluid measurements.
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Ways To Serve
Scoop this creamy chicken and rice straight from the slow cooker for casual family dinners. For something more impressive, transfer to a shallow serving platter and garnish with fresh herbs, thin lemon slices, and a sprinkle of artisanal cheese. This dish pairs wonderfully with a simple green salad dressed in vinaigrette to cut through the richness.
Common Questions
- → Can I use different rice types?
Stick with long-grain brown rice as it handles the cooking time well and soaks up liquids properly. Other kinds might end up too gummy or crunchy in this recipe.
- → My rice is still hard after cooking. What can I do?
Just add a splash more broth and let it cook longer on high. Washing your rice beforehand can also help it cook more evenly next time.
- → Would cooking on low work instead of high?
High heat is your best bet here. Going with low might leave you with rice that's either too crunchy or turns mushy and odd-textured.
- → How do I save and warm up the leftovers?
Pop leftover portions in an airtight container and keep them in your fridge for up to 4 days. When you're ready to eat, warm it up slowly on the stove or in your microwave with a tiny bit of liquid to keep it from drying out.
- → Can I freeze this dish?
You sure can! Put it in a sealed container and it'll last in the freezer for up to 3 months. Just let it thaw in your fridge overnight before warming it up again.