A super rich and creamy chicken and rice made in the Crockpot for an easy, family-friendly dinner. Like a rich risotto with a little lemon juice, a touch of white wine, and parmesan, this recipe is sure to be a new favorite.
Course Main Course
Keyword creamy, easy dinner, risotto
Prep Time 15minutes
Cook Time 4hours
Total Time 4hours15minutes
Author Cheryl Malik
Crockpot or slow cooker
1 ½poundschicken breastsabout 2-3 breasts, cut into bite-sized pieces
Sauté onions and garlic in the butter in skillet over medium-high heat. Add the chicken and sauté until sides are opaque.
Transfer the chicken, onions, and garlic along with all the ingredients except the cheese to a Crockpot. Cover and cook for 3-4 hours on high, or until creamy and rice is tender.
Stir in shredded cheese and cook another 5 minutes or so, until cheese is melted. Stir and serve.
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Parmesan: Optional but highly recommended. Can sub with shredded cheese.
Cooking notes: Chicken and rice may not appear to cook for first 2 hours.
Rice used here is plain white rice, not instant.
Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.Nutritional values shown are general guidelines and reflect information for 1 serving out of 6 using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.