Creamy Crockpot Chicken and Rice

A super rich and creamy chicken and rice made in the Crockpot for an easy, family-friendly dinner.

Prep: 15

Cook: 4

Total: 4 15

Yield:6 servings

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

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.

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.