Crockpot Chicken and Rice Recipe
This unique and incredibly delicious crock pot chicken and rice recipe includes tender brown rice, cream cheese, and boneless chicken thighs for a rich and hearty slow cooker dish that everyone is sure to love!
Servings: 8 servings
Calories: 322kcal
Equipment
- 1 Slow cooker (Crock pot)
Ingredients
- 1 ½ - 2 pounds boneless skinless chicken thighs
- 2 cups brown rice dried
- 1 cup chopped onion
- 1 cup chopped celery
- 4 cups water or chicken broth
- 4 ounces cream cheese cut into cubes
- 1 packet ranch dip mix or 2 packets for extra ranch flavor!
- 1 cup shredded cheddar cheese
- Salt and pepper
Instructions
- Set out a large 6-8 quart crockpot.
- Place the dried brown rice in a bowl and rinse with cold water, stirring with your hand to release the starches. Then pour the rice into a sieve to drain off the excess water.
- Add the chicken thighs, brown rice, chopped onion, chopped celery, cubes of cream cheese, ranch packet, 1 teaspoon salt, and ½ teaspoon cracked black pepper to the slow cooker. *One packet of ranch dip mix will create a nice light herby essence. For a bold ranch flavor, add two packets.
- Pour the water (or chicken broth) over the ingredients and gently shake the crock to make sure all the rice is submerged in the liquid.
- Cover the crockpot and turn on HIGH. Cook for 3 hours. Then check the rice. If it needs additional time, cook in 15-minute increments until the rice is soft and tender, but not mushy. *You can also use the LOW setting on your crockpot for 5-6 hours, but it is much less reliable for cooking the rice. We suggest the first time you try this recipe cook it on high.
- Once the rice is fork-tender, use two forks to find and shred the chicken thighs into large bite-size pieces.
- Add the shredded cheese and gently fold it in until melted. If the rice seems too thick, add an additional ½ cup of water and stir again to loosen the cheesy sauce.
- Serve warm, as-is or with fresh toppings like chopped scallions or parsley.
Video
Notes
- Storing Leftovers - Cool the rice and chicken before transferring to an airtight container. It will keep well in the fridge for up to 3 days.
- Freezing - You can freeze leftovers for up to 3 months, but note that the rice with become softer when thawed and reheated.
- Reheating - Transfer leftovers to a microwave-safe bowl and microwave in 30 second bursts at 50% power. Stir in between each burst.
Nutrition
Serving: 8oz | Calories: 322kcal | Carbohydrates: 40g | Protein: 20g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 270mg | Potassium: 379mg | Fiber: 2g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 1mg