Kitchen notes · a little help before you start

Slow Cooker Chicken and Rice recipe

Name: Slow Cooker Chicken and Rice recipe
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 6
Ingredients: 1½ cups long grain white rice ((basmati recommended)) (Source: 1½ cups long grain white rice ((basmati recommended))); 3 cups low sodium chicken broth (Source: 3 cups low sodium chicken broth); 2 each large carrots ((peeled and finely diced)) (Source: 2 large carrots ((peeled and finely diced))); ¼ cup onion ((finely diced)) (Source: ¼ cup onion ((finely diced))); ½ cup roasted red peppers ((store-bought, chopped)) (Source: ½ cup roasted red peppers ((store-bought, chopped))); 2 teaspoons Italian seasoning (Source: 2 teaspoons Italian seasoning); 2 cloves garlic ((minced)) (Source: 2 cloves garlic ((minced))); 1 teaspoon salt (Source: 1 teaspoon salt); ¼ teaspoon black pepper (Source: ¼ teaspoon black pepper); 2 each boneless skinless chicken breasts (Source: 2 boneless skinless chicken breasts); ⅓ cup shredded Parmesan cheese (Source: ⅓ cup shredded Parmesan cheese); 1 cup frozen peas (Source: 1 cup frozen peas); ½ cup half and half (Source: ½ cup half and half)

Slow Cooker Chicken and Rice recipe is made with long grain white rice, low sodium chicken broth, and chicken breasts.

Prep: 15 min
Cook: 150 min
Total: 165 min
Original yield: Serves 6
Ingredients: 13 listed

Make it part of your week

Estimating…

Main courseAmericanChickenPrep: 15 minutes or lessTotal: over 60 minutes

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes

A few quick notes

1. Check when to cover

Follow the covered and uncovered stages in their stated order.

2. Shred at the stated step

Keep shredding in the order given by the method.

3. Match the cuts in the method

Use the chopping, slicing or cutting preparation specified.

Get to know the ingredients

long grain white rice (basmati recommended)

In the method: Rinse rice well and drain completely.

low sodium chicken broth

In the method: In the slow cooker, stir together the rice, broth, carrots, onion, red peppers, Italian seasoning, garlic, salt and pepper.

large carrots (peeled and finely diced)

In the method: In the slow cooker, stir together the rice, broth, carrots, onion, red peppers, Italian seasoning, garlic, salt and pepper.

The last little job

Finish as directed

Taste and adjust seasonings as desired.

A little more help as you go

Choose the cooking schedule

Check the slow-cooker setting and timing before deciding when to start.

A few questions you might have

What should I prepare first?

Set out the slow cooker. Start with this step: Lightly grease 4-5 quart slow cooker.

Which preparation step should I plan for?

Follow the covered and uncovered stages in their stated order.

What happens at the end?

Taste and adjust seasonings as desired.

Is there another preparation step to plan for?

Check the slow-cooker setting and timing before deciding when to start.

Additional recipe notes

I have updated this recipe to use long grain rice as it is our preference now. You can see the old recipe here , which uses instant brown rice. Ingredients and Substitutions: Rice : I recommend basmati rice for the best results with this recipe — it cooks perfectly to al dente and doesn’t clump or become mushy. I do not recommend brown rice as it requires a much longer cook time. Vegetables : this is an easy recipe to swap in the vegetables you have and enjoy, so feel free to clean out the fridge! Firmer vegetables get added at the beginning of the cook time, and softer or frozen vegetables get added at the end. Chicken breasts : I prefer to cook these whole in the slow cooker as they don’t dry out as quickly. You can chop them first and add raw, chopped chicken to the rice and it will easily cook with the rest of the ingredients, or you can use pre-cooked Crockpot Shredded Chicken or chopped leftover Air Fryer Chicken Breast and stir it in with the cheese and cream.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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