Healthy Slow Cooker Chicken and Rice

This easy Slow Cooker Chicken and Rice is a healthy dinner your whole family will devour. Juicy chicken, cheesy rice, and tender vegetables come together to please the pickiest eaters. 

Crock Pot Recipes make cooking at home simple and easy!

Crock Pot Chicken and Rice Recipe is perfect for an easy weeknight meal! You'll have a delicious, hearty meal that makes excellent leftovers when it's done. 

More reasons to love this chicken and rice recipe:

• It's affordable, so it stretches your food budget.
• It's healthy with ingredients like whole grain brown rice and frozen vegetables.
• And it’s got tons of fiber, lean protein, and minimally processed ingredients to keep you full and satisfied. 

Try our 30-minute Instant Pot Chicken and Rice Recipe if you're short on time.

Ingredients

Note: This slow cooker chicken and rice is healthier since it's made without canned soup, which can be high in sodium.

• low sodium chicken broth - we like to use low sodium to keep the recipe as healthy as possible. 
• onion - white, yellow, or sweet onion work nicely. Just make sure to chop it finely. There is no need to cook it before putting it in the crock pot. 
• Italian seasoning - we like to use dried Italian seasoning, which usually includes basil, oregano, thyme, and sometimes rosemary and marjoram. 
• fresh garlic - mincing fresh garlic gives this dish the most flavor, but you can also use garlic powder.
• salt and pepper - finish the dish and round out the flavors.
• chicken breast - boneless, skinless chicken breast keeps this recipe low in fat, and the slow cooker keeps it tender and juicy. 
• frozen vegetables - we usually add a carrot, pea, and green bean mix, but use whatever you have on hand or what your family prefers. 
• instant brown rice - you must use instant brown rice, not regular long-grain rice. 
• milk - the milk gives the recipe its creaminess. You can also substitute Greek yogurt. 
• mozzarella cheese - this shredded cheese makes the dish nice and cheesy. Cheddar cheese is also a good option. 
• fresh lemon (optional) - a squeeze of fresh lemon juice ups the flavor profile.

How to make slow cooker chicken and rice - step by step instructions

This Chicken and rice crockpot recipe is a cinch to make! No advanced cooking skills are required.

1. In a 6-quart slow cooker, stir together the chicken broth, onion, Italian seasoning, garlic, salt, and pepper. 
2. Place the raw chicken breast on the mixture and cover, and cook on low for 4 hours or high for 2 hours. 
3. Once the chicken is cooked, remove the breasts and place them on a cutting board or plate. 
4. Stir in the frozen veggies and rice to the crockpot. Cover with the lid and cook on high for 15 minutes. While it cooks, shred the chicken by pulling it apart with two forks.
5. After 15 minutes, stir the shredded chicken, milk, and cheese into the slow cooker. Cover the cook for an additional 10-15 minutes on high, until the cheese is melted and the rice is tender. 

Recipe Tips and Tricks

• We have only used Instant Brown Rice, but Instant White Rice should also work. 
• If you don’t have fresh garlic on hand, you can use 1 ½ teaspoons of garlic powder. 
• You can use whatever type of dairy milk you have on hand.
• If the mixture is too thick, gradually stir in more chicken broth at the end of the cooking time until the meal is the consistency you prefer (¼ cup at a time). 

More Slow Cooker Chicken Recipes

Crockpot Chicken Noodle Soup - one of the easiest and most delicious ways to make chicken soup. There’s a secret ingredient in this recipe that gives it extra flavor. 
Crock Pot Honey Garlic Chicken - a family favorite for a good reason. It’s tasty, easy, and healthy! 
Crock Pot Chicken and Parmesan Potatoes -this is an all-in-one weeknight meal that has plenty of flavor from the parmesan and garlic.
Slow Cooker Chicken Curry - spice it up with a mild curry our family loves. 
Crock Pot Salsa Verde Chicken - the perfect way to prep flavorful meat for tacos, burritos, or to top your salad.
Crock Pot Crack Chicken - this creamy chicken has all your favorites, including bacon!
15 Easy Crock Pot Chicken Recipes that make feeding your family easy!

Equipment used

• 6-quart slow cooker - a kitchen workhorse you'll have for years.
• cutting board - this is a BPA-free cutting board with a handy juice groove.

Substitutions & variations

We love this Crock Pot Chicken and Rice because it is easy to customize to your family’s tastes.

• Swap the veggies for whatever kind your family likes. Mushrooms, zucchini, and broccoli (added at the end with the rice) are all delicious. 
• Add your cheese of choice. Sharp cheddar works nicely. 
• Substitute boneless skinless chicken thighs for the chicken breast.
• If you’re a cheese lover, add another ¼ cup of shredded cheese to the rice when finished cooking for an even cheesier casserole.

Storing & Freezing

Refrigerator - you can store your leftover chicken and rice from this easy recipe in an airtight container in the fridge for about five days. Place on a microwave-safe plate and cook for about 1 to 1 ½ minutes to reheat. 

Freezer - this chicken and chicken and instant rice is freezer friendly after being cooked. Place it in a freezer-safe container and freeze for up to 3 months. Don’t forget to follow our freezer tips and label and date it! 

Take it out of the freezer to thaw the night before you want to use it. 

Recipe FAQs

Can you cook raw chicken with rice?

You can absolutely put raw chicken with rice to cook in your slow cooker. However, in this recipe, the chicken is already cooked when you put the rice in the crock.

Do you need to brown the chicken?

No, you don't need to brown the chicken before you put it in your slow cooker. The chicken broth will keep it nice and tender.

We Like to hear from you!

If you try this Slow Cooker Chicken and Rice or any other recipe on Suburban Simplicity, don’t forget to rate the recipe and let us know how it went in the comments below, we love hearing from you! Better yet, use the hashtag #suburbansimplicity if you make the recipe.

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Slow Cooker Chicken and Rice Recipe

This easy Slow Cooker Chicken and Rice is a healthy dinner your whole family will devour. Juicy chicken, cheesy rice, and tender vegetables come together to please the pickiest eaters. 

5 from 3 votes

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Servings: 6

Calories: 324kcal

Author: Erin Henry

Equipment

• ▢
  6-quart Crock Pot
• ▢
  cutting board

Ingredients

• ▢ 1 ½ cups low sodium chicken broth
• ▢ ½ onion (diced)
• ▢ 1 ½ teaspoons Italian seasoning
• ▢ 1 teaspoon minced garlic (you can also use 1 ½ teaspoons garlic powder)
• ▢ ½ teaspoon sea salt
• ▢ ¼ teaspoon pepper (or to taste)
• ▢ 2 boneless skinless chicken breast (about 1.5 pounds)
• ▢ 2 cups frozen vegetables
• ▢ 2 cups instant brown rice (you must use instant brown rice, not regular long-grain rice)
• ▢ ⅓ cup milk (you can also substitute Greek yogurt)
• ▢ 2 cups shredded mozzarella cheese
• ▢ 1 teaspoon fresh lemon juice (optional)

Instructions

• In a 6-quart slow cooker, stir together the chicken broth, onion, Italian seasoning, garlic, salt, and pepper.
• Place the raw chicken breast on the mixture and cover, and cook on low for 4 hours or high for 2 hours.
• Once the chicken is cooked, remove the breasts and place them on a cutting board or plate.
• Stir in the frozen veggies and rice to the crockpot. Cover with the lid and cook on high for 15 minutes. While it cooks, shred the chicken by pulling it apart with two forks.
• After 15 minutes, stir the shredded chicken, milk, and cheese into the slow cooker. Cover the cook for an additional 10-15 minutes on high, until the cheese is melted and the rice is tender. Enjoy

Video

Notes

• We have only used Instant Brown Rice, but Instant White Rice should also work. 
• If you don’t have fresh garlic on hand, you can use 1 ½ teaspoons of garlic powder. 
• You can use whatever type of dairy milk you have on hand.
• If the mixture is too thick, gradually stir in more chicken broth at the end of the cooking time until the meal is the consistency you prefer (¼ cup at a time).

You can store your leftovers in an airtight container in the fridge for about five days. Place on a microwave-safe plate and cook for about 1 to 1 ½ minutes to reheat. 

Freeze this recipe after it is cooked. Place it in a freezer-safe container and freeze for up to 3 months. Don’t forget to label and date it! 

Take it out of the freezer to thaw the night before you want to use it. 

★ Did you make this recipe? Don't forget to give it a star rating below!

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

 

Nutrition

Calories: 324kcal | Carbohydrates: 35g | Protein: 22g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 526mg | Potassium: 399mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3379IU | Vitamin C: 8mg | Calcium: 242mg | Iron: 3mg

Course: dinner, main

Cuisine: American

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