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Easy One-Pot Crockpot Chicken and Rice: Best Comfort Food

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This easy one-pot crockpot chicken and rice is the ultimate comfort food—tender chicken, fluffy rice, and savory broth come together with minimal effort. Perfect for busy weeknights or stress-free hosting, it’s a crowd-pleaser that tastes like a hug in a bowl.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 1 cup long-grain white rice (uncooked; basmati or jasmine work well)
  • 3 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 cup frozen peas and carrots (optional)
  • ½ cup chopped fresh parsley (for garnish)
  • 1 bay leaf (optional)
  • A squeeze of lemon juice (optional)

Instructions

  1. Prep the vegetables: Dice the onion and mince the garlic. If using fresh carrots, dice them into small, even pieces.
  2. Layer the ingredients in the crockpot: Add the rice to the bottom of the slow cooker and spread it out evenly. Place the chicken pieces on top of the rice.
  3. Add the aromatics: Sprinkle the diced onion, minced garlic, dried thyme, paprika, salt, and pepper over the chicken and rice. Add the bay leaf if using. Place the butter pieces on top.
  4. Pour in the broth: Slowly pour the chicken broth around the edges of the pot, trying not to wash the seasoning off the chicken. The liquid should just cover the rice and come about halfway up the chicken.
  5. Cook low and slow: Cover and cook on low for 6-7 hours or on high for 3-4 hours. Do not lift the lid during the first 2 hours.
  6. Check for doneness: After 3 hours on high or 6 hours on low, check the chicken—it should be fork-tender and easily shred. The rice should be tender and have absorbed most of the liquid. If the rice is still crunchy, add another ¼ cup of broth and cook for 15-20 more minutes.
  7. Shred the chicken: Remove the chicken pieces to a cutting board or plate. Using two forks, shred the meat into bite-sized pieces. Return the shredded chicken to the pot and stir gently to combine with the rice.
  8. Add the frozen vegetables (if using): Stir in the frozen peas and carrots. Cover and cook for another 15-20 minutes, just until heated through. If using fresh vegetables, add them at the beginning with the onion.
  9. Finish and serve: Remove the bay leaf. Stir well, taste, and adjust seasoning if needed. Garnish with fresh parsley and serve hot.

Notes

For best texture, use long-grain white rice. Avoid instant rice. If using brown rice, increase broth to 3 ½ cups and add 30 minutes to cooking time. For a dairy-free option, skip the butter or use a dairy-free alternative. To prevent sticking, spray the crockpot with nonstick cooking spray. The dish tastes even better the next day.

Nutrition

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

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