Go Back
–+ servings

Creamy Crockpot Chicken and Rice

40aprons.com/crockpot-chicken-and-rice/
A super rich and creamy chicken and rice made in the Crockpot for an easy, family-friendly dinner.
Prep 15 minutes
Cook 4 hours
Total 4 hours 15 minutes
Recipe Makes (Approximate): 6 servings

Equipment

  • Cutting board
  • Sharp chef's knife
  • Large skillet
  • Large wooden spoon
  • 6-quart Crockpot or similar slow cooker

Ingredients

  • 1 ½ pounds boneless, skinless chicken breasts (approximately 2-3 medium chicken breasts)
  • 4 tablespoons butter
  • 1 medium white onion (chopped)
  • 3 cloves garlic (minced)
  • 4 cups low-sodium chicken stock
  • ¼ cup dry white wine (or ¼ cup chicken stock)
  • 1 cup water
  • 1 ½ tablespoons fresh lemon juice (juice from approximately 1 medium lemon)
  • 1 ½ cups uncooked white rice (rinsed well, see Notes)
  • 1 ½ teaspoons salt (more or less to taste)
  • ¼ teaspoon freshly cracked black pepper (more or less to taste)
  • 1 cup fresh parmesan cheese (shredded or grated, plus more to taste)

Instructions

  • Place chicken breasts on cutting board. Use sharp knife to slice chicken breasts into bite-sized pieces, approximately 1-inch cubes. Set chicken aside.
  • Heat skillet over medium-high heat. When pan is warm, add butter and let melt, swirling pan occasionally to distribute butter across surface.
  • When butter is almost completely melted, add chopped onion and minced garlic to skillet. Stir to incorporate then sauté 3 to 5 minutes or until onions have softened.
  • Add chicken pieces to skillet and stir to incorporate. Sauté chicken, stirring occasionally, just until all sides are opaque but not long enough to cook chicken through completely.
  • Transfer sautéed onions, garlic, and chicken to Crockpot. Add chicken stock, dry white wine, water, lemon juice, white rice, salt, and pepper and stir until all ingredients have been incorporated.
  • Place lid on Crockpot and cook on HIGH 3 to 4 hours or until mixture is creamy and rice is tender.
  • Carefully remove Crockpot lid and stir in parmesan cheese until completely incorporated. Replace lid and cook until cheese is melted, approximately 5 minutes.
  • Once cheese is melted, divide chicken and rice into preferred portions. Garnish with additional parmesan, salt, or pepper if desired and serve warm with preferred sides.

Recipe Notes

  • Trust the process - the chicken and rice may not appear to be cooking for the first 2 hours in the Crockpot. As long as your slow cooker is working, they'll turn out like they're supposed to.
  • Texture: This won't be a fluffy rice dish. Instead, the rice will be creamy and cheesy, sort of like a risotto.
  • Rice: It's important that you use plain white rice for this recipe. Instant rice, minute rice, etc. are not recommended.
  • Parmesan: Optional, but highly recommended. Feel free to sub with the shredded cheese of your choice.
  • Make it Gluten Free: Make sure your chicken stock is 100% gluten-free, and use cheese that doesn't have any added starches or fillers.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 462calProtein: 36gFat: 15gSaturated Fat: 8gTrans Fat: 0.3gCholesterol: 104mgSodium: 1386mgPotassium: 642mgTotal Carbs: 41gFiber: 1gSugar: 1gNet Carbs: 40gVitamin A: 399IUVitamin C: 5mgCalcium: 235mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/crockpot-chicken-and-rice/