25 Delicious Chicken and Rice Crock Pot Recipes for Busy Weeknights

Busy weeknights call for simple, satisfying meals that practically cook themselves, and what better duo to rely on than chicken and rice? Our roundup of 25 delicious Crock Pot recipes is here to save your evenings, offering everything from cozy comfort food to zesty new favorites. Dive in and discover your next go-to dinner that’ll have everyone asking for seconds—no fuss required!

Creamy Garlic Chicken and Rice Crock Pot Recipe

Oh, the joys of coming home to a meal that’s been lovingly simmering away all day, filling your house with aromas that could make a grown man weep. This creamy garlic chicken and rice crock pot recipe is your ticket to a hassle-free dinner that’s packed with flavor and guaranteed to make your taste buds do a happy dance.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 cup heavy cream
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried parsley
• 1/4 tsp crushed red pepper flakes

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Tip: Don’t skip the searing—it locks in those juicy flavors!
2. Transfer the chicken to the crock pot. Add the rice, chicken broth, heavy cream, minced garlic, salt, black pepper, dried thyme, dried parsley, and crushed red pepper flakes. Stir gently to combine.
3. Cover and cook on low for 6 hours or on high for 3 hours. Tip: Resist the urge to peek—keeping the lid on ensures even cooking.
4. Once the cooking time is up, check the rice for tenderness. If it’s not quite done, cover and cook for an additional 15-30 minutes. Tip: The rice should be creamy but not mushy.
5. Shred the chicken directly in the crock pot using two forks. Stir everything together to distribute the flavors evenly.

Creamy, garlicky, and utterly comforting, this dish is like a warm hug in a bowl. Serve it with a sprinkle of fresh parsley and a side of crusty bread to soak up every last bit of that delicious sauce.

Spicy Mexican Chicken and Rice Crock Pot Dish

Who knew that your crock pot could double as a magic wand, transforming simple ingredients into a fiesta of flavors? This Spicy Mexican Chicken and Rice dish is like a vacation in a bowl, minus the sunscreen and questionable tan lines.

Ingredients

• 2 lbs chicken breast, boneless and skinless
• 1 cup white rice, uncooked
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup chicken broth
• 1 tbsp taco seasoning
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Place the chicken breast in the crock pot.
2. Add the white rice, black beans, corn, diced tomatoes with green chilies, chicken broth, taco seasoning, cumin, chili powder, garlic powder, onion powder, salt, and black pepper to the crock pot.
3. Drizzle the olive oil over the ingredients.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and shreds easily with a fork.
5. Remove the chicken from the crock pot and shred it using two forks.
6. Return the shredded chicken to the crock pot and stir to combine.
7. Sprinkle the shredded cheddar cheese over the top, cover, and let it sit for 5 minutes until the cheese is melted.
8. Garnish with chopped fresh cilantro before serving.

Oh, the joy of digging into a bowl where the chicken is so tender it practically whispers sweet nothings, and the rice has soaked up all that spicy, cheesy goodness. Serve it up with a side of tortilla chips for that extra crunch, or go wild and stuff it into a burrito for a handheld feast.

Healthy Lemon Herb Chicken and Rice Crock Pot Meal

Dive into a dish that’s as zesty as your Aunt Linda’s comments at Thanksgiving—Healthy Lemon Herb Chicken and Rice Crock Pot Meal. It’s the kind of meal that makes you feel like a gourmet chef, even if your cooking skills are more ‘microwave maestro.’

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 lemon, juiced and zested
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the chicken breasts at the bottom of your crock pot.
2. In a medium bowl, whisk together the chicken broth, lemon juice, lemon zest, olive oil, garlic powder, thyme, rosemary, salt, and pepper.
3. Pour the mixture over the chicken in the crock pot.
4. Add the rice on top of the chicken and liquid, ensuring it’s submerged.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is cooked through and the rice is tender.
6. Tip: For extra flavor, sear the chicken breasts in a pan before adding them to the crock pot.
7. Tip: If the rice isn’t fully submerged, add a bit more chicken broth to prevent dryness.
8. Tip: Let the meal sit for 10 minutes after cooking to allow the flavors to meld beautifully.
9. Shred the chicken with two forks and mix it back into the rice.

You’ll love how the lemon and herbs brighten up the tender chicken and fluffy rice. Try serving it with a side of steamed veggies or atop a bed of greens for a refreshing twist.

Cheesy Broccoli Chicken and Rice Crock Pot Delight

So, you’ve decided to embark on a culinary adventure that promises minimal effort and maximum flavor? Perfect, because this dish is like a cozy blanket for your taste buds, wrapping them in cheesy, broccoli-infused joy with every bite.

Ingredients

• 2 cups chicken breast, cubed
• 1 cup white rice, uncooked
• 2 cups broccoli florets
• 1 cup cheddar cheese, shredded
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place the cubed chicken breast at the bottom of your crock pot.
2. Add the uncooked white rice over the chicken.
3. Layer the broccoli florets on top of the rice.
4. In a separate bowl, mix the cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and black pepper until well combined.
5. Pour the mixture evenly over the broccoli in the crock pot.
6. Cover and cook on low for 4 hours or until the rice is tender and the chicken is cooked through.
7. Sprinkle the shredded cheddar cheese over the top, cover, and let it melt for about 5 minutes before serving.

Just imagine the creamy cheese mingling with the tender chicken and broccoli, all nestled in perfectly cooked rice. Serve it up in a bowl for a comforting dinner, or get fancy and plate it with a side of garlic bread for that extra crunch.

Savory Mushroom Chicken and Rice Crock Pot Feast

Exciting news for your taste buds: we’re diving into a dish that’s as easy to make as it is delicious, perfect for those days when you’d rather not babysit the stove. This savory mushroom chicken and rice crock pot feast is your ticket to flavor town with minimal effort.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 1 cup sliced mushrooms
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Heat olive oil in a skillet over medium-high heat. Add chicken thighs and sear for 3 minutes per side, until golden brown.
2. Transfer the chicken to the crock pot. Tip: Searing locks in juices, ensuring your chicken stays moist.
3. In the same skillet, sauté onions and garlic for 2 minutes, then add mushrooms and cook for another 3 minutes.
4. Add the sautéed vegetables to the crock pot, followed by rice, chicken broth, salt, pepper, and thyme. Tip: Layer ingredients to prevent rice from becoming mushy.
5. Cover and cook on low for 4 hours or high for 2 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. After cooking, let the dish sit for 10 minutes before serving to allow flavors to meld.

Perfectly tender chicken and fluffy rice come together in this hearty dish, with mushrooms adding an earthy depth. Serve it in a bowl with a sprinkle of fresh parsley for a pop of color and freshness.

BBQ Chicken and Rice Crock Pot Comfort Food

Dive into the ultimate comfort food that’s as easy as it is delicious—BBQ Chicken and Rice Crock Pot Comfort Food. Perfect for those days when you want to throw everything in and forget about it until dinner time, this dish is a lazy cook’s dream come true.

Ingredients

• 2 cups uncooked white rice
• 4 boneless, skinless chicken breasts
• 1 cup BBQ sauce
• 1 cup chicken broth
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup chopped green onions

Instructions

1. Rinse 2 cups uncooked white rice under cold water until the water runs clear.
2. Place the rinsed rice in the bottom of a 6-quart crock pot.
3. Add 4 boneless, skinless chicken breasts on top of the rice.
4. In a medium bowl, whisk together 1 cup BBQ sauce, 1 cup chicken broth, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.
5. Pour the BBQ sauce mixture over the chicken and rice in the crock pot.
6. Cover and cook on low for 4 hours or until the chicken is cooked through and the rice is tender.
7. Remove the chicken from the crock pot and shred it using two forks.
8. Return the shredded chicken to the crock pot and stir to combine with the rice.
9. Sprinkle 1 cup shredded cheddar cheese over the top, cover, and let sit for 5 minutes until the cheese is melted.
10. Garnish with 1/2 cup chopped green onions before serving.

Absolutely bursting with smoky BBQ flavor and creamy, cheesy goodness, this dish is a crowd-pleaser that’s sure to disappear fast. Serve it straight from the crock pot for a fun, family-style meal that’s as easy to clean up as it is to make.

Thai Coconut Chicken and Rice Crock Pot Surprise

Y’all won’t believe how this Thai Coconut Chicken and Rice Crock Pot Surprise turns your average dinner into a flavor fiesta with minimal effort. It’s like your crock pot went on vacation to Thailand and came back with this creamy, dreamy dish that’s packed with personality.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 tsp ginger, grated
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1/4 cup cilantro, chopped

Instructions

1. Place the chicken thighs at the bottom of your crock pot.
2. Add the jasmine rice over the chicken.
3. In a bowl, whisk together coconut milk, chicken broth, soy sauce, brown sugar, lime juice, ginger, and garlic until well combined.
4. Pour the mixture over the rice and chicken in the crock pot.
5. Cover and cook on low for 4 hours or until the chicken is tender and the rice has absorbed all the liquid.
6. Add the sliced red bell pepper on top, cover, and cook for an additional 15 minutes.
7. Garnish with chopped cilantro before serving.

Velvety coconut milk makes the chicken unbelievably tender, while the rice soaks up all the saucy goodness for a dish that’s rich, fragrant, and just the right amount of sweet. Serve it up in bowls with extra lime wedges on the side for a zesty kick that cuts through the creaminess.

Classic Chicken and Rice Crock Pot with Vegetables

Now, who doesn’t love a meal that practically cooks itself while you binge-watch your favorite show? This Classic Chicken and Rice Crock Pot with Vegetables is your ticket to a fuss-free dinner that’s packed with flavor and ready to greet you after a long day.

Ingredients

• 2 cups chicken broth
• 1 cup long-grain white rice
• 1.5 lbs boneless, skinless chicken thighs
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a skillet over medium-high heat. Add chicken thighs and sear for 3 minutes per side until golden brown. Tip: Don’t skip the searing—it locks in those juicy flavors!
2. Transfer the chicken to the crock pot. Add chicken broth, rice, carrots, celery, onion, garlic, salt, pepper, and thyme. Stir gently to combine.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
4. Check the rice for tenderness. If it’s not quite done, cover and cook for an additional 15-30 minutes. Tip: The rice should be fluffy and have absorbed all the liquid.
5. Shred the chicken thighs with two forks directly in the crock pot and stir to mix everything together.

Velvety rice, tender chicken, and crisp-tender veggies come together in this comforting dish. Serve it topped with a sprinkle of fresh parsley or a dollop of sour cream for an extra flair.

Jamaican Jerk Chicken and Rice Crock Pot Specialty

Unleash your inner chef with this fiery Jamaican Jerk Chicken and Rice Crock Pot Specialty that’s guaranteed to spice up your dinner routine without setting off the smoke alarm.

Ingredients

• 2 lbs chicken thighs, skinless and boneless
• 1 cup Jamaican jerk marinade
• 2 cups long grain white rice
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tsp thyme
• 1 tsp allspice
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions

1. In a large bowl, combine chicken thighs with Jamaican jerk marinade, ensuring each piece is thoroughly coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
2. Heat olive oil in a skillet over medium-high heat. Sear the marinated chicken thighs for 2-3 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to ensure a proper sear.
3. Transfer the seared chicken to the crock pot. Add sliced red and green bell peppers, onion, and minced garlic around the chicken.
4. In a separate bowl, mix together chicken broth, thyme, allspice, cinnamon, nutmeg, black pepper, and salt. Pour this mixture over the chicken and vegetables in the crock pot.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily shreds with a fork. Tip: Resist the urge to open the lid frequently, as it releases heat and increases cooking time.
6. Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot and stir to combine with the vegetables and broth.
7. Add the long grain white rice to the crock pot, stirring gently to submerge it in the liquid. Cover and cook on high for an additional 30 minutes, or until the rice is tender and has absorbed the liquid. Tip: Fluff the rice with a fork before serving to separate the grains.

Who knew a dish this explosive could be so effortless? The tender jerk chicken paired with fragrant, spice-infused rice creates a symphony of flavors that’ll have your taste buds dancing. Serve it up with a side of cool cucumber salad to tame the heat, or go all out with extra jerk sauce for those who dare.

Garlic Parmesan Chicken and Rice Crock Pot Creation

Alright, folks, let’s dive into a dish that’s about to make your crock pot the MVP of your kitchen. This Garlic Parmesan Chicken and Rice combo is so easy, even your cat could probably make it (but please, don’t let them).

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried basil

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Add the chicken breasts and sear for 3 minutes on each side until golden brown.
2. Transfer the seared chicken to the crock pot. Tip: Searing locks in those juicy flavors, so don’t skip this step!
3. Add the uncooked rice, chicken broth, minced garlic, salt, pepper, thyme, and basil to the crock pot. Stir gently to combine.
4. Cover and cook on low for 4 hours or on high for 2 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
5. Once the cooking time is up, sprinkle the Parmesan cheese over the top. Cover and let it sit for 5 minutes to melt the cheese. Tip: Freshly grated Parmesan melts better than the pre-shredded stuff.
6. Fluff the rice with a fork and serve the chicken whole or shredded, as you prefer.

Flavor bomb alert! This dish comes out with the chicken so tender it practically melts in your mouth, and the rice? Oh, it’s soaked up all that garlicky, cheesy goodness. Serve it up with a side of steamed veggies or go wild and stuff it into a burrito—no judgment here.

Easy Teriyaki Chicken and Rice Crock Pot Dinner

Guess what? Your crock pot is about to become your best friend with this ridiculously easy teriyaki chicken and rice dinner that practically cooks itself while you binge-watch your favorite show.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup white rice
• 1.5 cups water
• 1/2 cup teriyaki sauce
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1/2 cup chopped green onions
• 1 tbsp sesame oil

Instructions

1. Place the chicken thighs at the bottom of your crock pot.
2. In a bowl, mix together the teriyaki sauce, minced garlic, and grated ginger. Pour this mixture over the chicken, ensuring each piece is nicely coated. Tip: For an extra flavor kick, let the chicken marinate in the sauce for 30 minutes before cooking.
3. Add the white rice and water to the crock pot, spreading the rice evenly around the chicken.
4. Cover and cook on low for 4 hours or until the chicken is tender and the rice has absorbed all the liquid. Tip: Resist the urge to peek! Every time you lift the lid, you add 15 minutes to the cooking time.
5. Once done, drizzle with sesame oil and sprinkle chopped green onions on top. Tip: For a bit of crunch, toast some sesame seeds and sprinkle them over the dish before serving.

Now, this dish is a symphony of flavors with the chicken so tender it practically melts in your mouth, and the rice soaking up all that teriyaki goodness. Serve it up in a bowl with some extra green onions on top for a pop of color, or go wild and wrap it in a lettuce leaf for a low-carb twist.

Herbed Chicken and Rice Crock Pot with Almonds

Let’s face it, we’ve all had those days where the thought of cooking feels like climbing Everest in flip-flops. That’s where this herbed chicken and rice crock pot comes in, swooping in like a culinary superhero to save your day with minimal effort and maximum flavor.

Ingredients

• 2 cups long-grain white rice
• 4 boneless, skinless chicken breasts
• 1 cup sliced almonds
• 2 tbsp olive oil
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups chicken broth

Instructions

1. Rinse 2 cups long-grain white rice under cold water until the water runs clear to remove excess starch.
2. Heat 2 tbsp olive oil in a skillet over medium heat, then add 4 boneless, skinless chicken breasts, browning each side for 3 minutes to lock in juices.
3. Transfer the chicken to the crock pot, layering it over the rinsed rice.
4. Sprinkle 1 tbsp dried thyme, 1 tbsp dried rosemary, 1 tsp salt, and 1/2 tsp black pepper evenly over the chicken and rice.
5. Pour 4 cups chicken broth into the crock pot, ensuring the rice is fully submerged for even cooking.
6. Cover and cook on low for 4 hours, or until the chicken is tender and the rice has absorbed all the liquid.
7. Toast 1 cup sliced almonds in a dry skillet over medium heat for 2 minutes, stirring constantly, until golden and fragrant.
8. Stir the toasted almonds into the crock pot mixture just before serving for a crunchy contrast.

Who knew simplicity could taste so sophisticated? The herbed chicken melts in your mouth, while the almonds add a delightful crunch, making every bite a textural adventure. Serve it over a bed of greens for a refreshing twist or enjoy it as is for the ultimate comfort food experience.

Curry Chicken and Rice Crock Pot Exotic Taste

Feast your eyes and prepare your taste buds for a dish that’s about to take your crock pot from mundane to magical. This Curry Chicken and Rice isn’t just food; it’s a passport to flavor town, no boarding pass required.

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 1 cup basmati rice, uncooked
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp curry powder
• 1 tbsp turmeric
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1 onion, diced
• 1 red bell pepper, sliced
• 1 tbsp olive oil
• Salt to taste

Instructions

1. Heat olive oil in a pan over medium heat and sauté onion, garlic, and ginger until fragrant, about 2 minutes.
2. Add chicken thighs to the pan and brown on each side for 3 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Transfer the chicken and onion mixture to the crock pot.
4. Add basmati rice, coconut milk, chicken broth, curry powder, turmeric, and red bell pepper to the crock pot. Stir to combine. Tip: Rinse the rice under cold water before adding to remove excess starch.
5. Cover and cook on low for 4 hours or until the rice is tender and the chicken is cooked through. Tip: Resist the urge to open the lid frequently to keep the heat consistent.
6. Season with salt to taste before serving.

Kick back and marvel at the creamy, dreamy texture of this dish, where each bite is a harmonious blend of spicy, sweet, and savory. Serve it up in a hollowed-out pineapple for an Instagram-worthy presentation that screams tropical getaway.

Sun-Dried Tomato Chicken and Rice Crock Pot Recipe

Ever had one of those days where you’re juggling a million things and still expected to whip up a dinner that doesn’t scream ‘I gave up’? Well, buckle up, buttercup, because this Sun-Dried Tomato Chicken and Rice Crock Pot Recipe is about to become your new best friend—minimal effort, maximum flavor, and all the bragging rights.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup uncooked long-grain white rice
• 1.5 cups chicken broth
• 0.5 cup sun-dried tomatoes, chopped
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp Italian seasoning
• 0.5 cup grated Parmesan cheese
• 2 cups fresh spinach

Instructions

1. In a large bowl, toss the chicken thighs with olive oil, garlic powder, onion powder, salt, black pepper, and Italian seasoning until evenly coated.
2. Place the seasoned chicken thighs at the bottom of the crock pot.
3. Add the uncooked rice, sun-dried tomatoes, and chicken broth over the chicken in the crock pot.
4. Cover and cook on LOW for 4 hours or until the chicken is tender and the rice has absorbed all the liquid.
5. Tip: Resist the urge to peek! Every time you lift the lid, you’re adding 15 minutes to the cooking time.
6. Once cooked, remove the chicken thighs and shred them using two forks.
7. Return the shredded chicken to the crock pot and stir in the Parmesan cheese and fresh spinach until the spinach is wilted.
8. Tip: For an extra kick, add a pinch of red pepper flakes with the spinach.
9. Let the mixture sit for 5 minutes to allow the flavors to meld together.
10. Tip: If the rice seems too dry, stir in a little extra chicken broth until you reach your desired consistency.

Unbelievably tender chicken meets the cheesy, sun-dried tomato goodness, all hugged by fluffy rice—this dish is a flavor explosion waiting to happen. Serve it up in a bowl with a side of crusty bread to soak up all that deliciousness, or go rogue and stuff it into a tortilla for a next-level wrap.

Chicken and Rice Crock Pot with Black Beans

Alright, let’s dive into this no-fuss, flavor-packed dish that’s about to become your weeknight hero. Imagine tender chicken, fluffy rice, and hearty black beans all mingling in a crock pot like they’re at the best party ever.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1.5 cups chicken broth
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced onion
• 1/2 cup diced bell pepper

Instructions

1. Heat olive oil in a skillet over medium-high heat. Add chicken thighs and sear for 3 minutes per side until golden brown.
2. Transfer chicken to the crock pot. Tip: Searing locks in juices, so don’t skip this step!
3. Add diced onion and bell pepper to the same skillet. Sauté for 3 minutes until softened.
4. Stir in garlic powder, cumin, salt, and black pepper. Cook for 1 minute until fragrant.
5. Pour the sautéed mixture over the chicken in the crock pot.
6. Add rice, black beans, and chicken broth to the crock pot. Stir gently to combine.
7. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
8. After cooking, shred the chicken with two forks directly in the pot. Tip: For extra flavor, let it sit for 10 minutes before serving.

The result? A dish where the chicken is melt-in-your-mouth tender, the rice is perfectly fluffy, and the black beans add a satisfying bite. Serve it topped with a dollop of sour cream or a sprinkle of fresh cilantro for a burst of freshness.

Cilantro Lime Chicken and Rice Crock Pot Dish

Mmm, imagine coming home to a kitchen that smells like a zesty fiesta, thanks to this no-fuss, all-flavor Cilantro Lime Chicken and Rice Crock Pot Dish. It’s the kind of meal that makes your slow cooker your best friend, especially on those days when your energy is as low as your phone battery.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lime, sliced for garnish

Instructions

1. Place the chicken breasts at the bottom of your crock pot.
2. Add the rice, chicken broth, cilantro, lime juice, garlic powder, cumin, salt, and black pepper over the chicken.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is cooked through and the rice is tender. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
4. Once cooked, shred the chicken directly in the crock pot using two forks. Tip: For extra flavor, let the shredded chicken sit in the juices for 10 minutes before serving.
5. Garnish with lime slices before serving. Tip: For a burst of freshness, add extra chopped cilantro on top.

Every bite of this dish is a vibrant mix of tender chicken and fluffy rice, with the lime and cilantro bringing a refreshing zing. Serve it straight from the crock pot for a rustic family-style meal, or plate it up with avocado slices for an extra creamy contrast.

Pineapple Chicken and Rice Crock Pot Tropical Meal

Picture this: a lazy Sunday where your crock pot does all the work, transforming simple ingredients into a tropical getaway. This Pineapple Chicken and Rice dish is your ticket to flavor town without ever leaving your couch—because let’s face it, we’re all about that easy life.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 cup white rice, uncooked
• 1 cup pineapple chunks, drained
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tsp ground ginger
• 1/2 tsp red pepper flakes
• 2 cups chicken broth
• 1/2 cup green onions, sliced

Instructions

1. In a large bowl, whisk together soy sauce, honey, olive oil, minced garlic, ground ginger, and red pepper flakes to create the marinade.
2. Add chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes—trust us, this step is worth the wait for maximum flavor.
3. Lightly grease the crock pot with olive oil to prevent sticking.
4. Place marinated chicken thighs at the bottom of the crock pot, pouring any remaining marinade over the top.
5. Add uncooked white rice and pineapple chunks around the chicken.
6. Pour chicken broth over the ingredients, ensuring the rice is fully submerged for even cooking.
7. Cover and cook on high for 3 hours or low for 6 hours, until the chicken is tender and the rice has absorbed all the liquid.
8. Garnish with sliced green onions before serving for a fresh, colorful finish.

Zesty and vibrant, this dish brings a punch of tropical sweetness balanced by the savory depth of soy and garlic. Serve it over a bed of fresh greens for an extra crunch, or wrap it in a warm tortilla for a fun, handheld twist.

Bacon Wrapped Chicken and Rice Crock Pot Indulgence

Feast your eyes and prepare your taste buds for a dish that’s as indulgent as it is effortless. This bacon-wrapped marvel combines the smoky goodness of bacon with the tender juiciness of chicken, all nestled in a bed of perfectly cooked rice, all thanks to your trusty crock pot.

Ingredients

• 4 chicken breasts
• 8 slices bacon
• 1 cup white rice
• 2 cups chicken broth
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your crock pot on the high setting for 15 minutes.
2. While the crock pot heats, season the chicken breasts evenly with garlic powder, onion powder, salt, and black pepper.
3. Wrap each seasoned chicken breast with 2 slices of bacon, ensuring the bacon covers as much of the chicken as possible.
4. Heat olive oil in a skillet over medium-high heat and sear the bacon-wrapped chicken for 2 minutes on each side to crisp the bacon slightly.
5. Place the seared chicken in the preheated crock pot.
6. Add the white rice and chicken broth to the crock pot, ensuring the rice is evenly distributed around the chicken.
7. Cover and cook on high for 3 hours or until the chicken reaches an internal temperature of 165°F and the rice is tender.
8. Let the dish rest for 10 minutes before serving to allow the flavors to meld beautifully.

Kick back and revel in the smoky, savory flavors that make this dish a crowd-pleaser. The bacon infuses the chicken and rice with a richness that’s balanced by the subtle spices, creating a meal that’s both hearty and satisfying. Serve it up with a side of steamed veggies for a complete feast that’ll have everyone coming back for seconds.

Slow Cooker Chicken and Rice Crock Pot with Peas

Just when you thought your slow cooker couldn’t get any more magical, here comes a dish that’s like a cozy hug in a bowl—effortless, comforting, and packed with flavor. Perfect for those days when you’d rather not adult but still want to eat like a king or queen.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup long-grain white rice
• 1.5 cups chicken broth
• 1 cup frozen peas
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1.5 lbs boneless, skinless chicken thighs and sear for 3 minutes per side until golden brown.
2. Transfer the seared chicken to the slow cooker. Sprinkle with 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp salt, and 0.25 tsp black pepper.
3. Add 1 cup long-grain white rice and 1.5 cups chicken broth to the slow cooker, ensuring the rice is submerged.
4. Cover and cook on LOW for 4 hours or until the chicken is tender and the rice is cooked through.
5. Stir in 1 cup frozen peas, cover, and let sit for 5 minutes to warm the peas.
6. Fluff the rice with a fork, shred the chicken if desired, and mix everything together before serving.

Velvety rice, tender chicken, and sweet peas come together in this dish that’s as easy to make as it is delicious. Serve it in a bowl with a sprinkle of fresh herbs or a dash of hot sauce for an extra kick.

Chicken and Rice Crock Pot with Spinach and Feta

Who knew that throwing a bunch of ingredients into a crock pot could result in something so deliciously divine? This Chicken and Rice Crock Pot with Spinach and Feta is the lazy chef’s dream come true, packing a punch of flavor with minimal effort. Perfect for those days when you’d rather Netflix and chill than slave over a stove.

Ingredients

• 2 cups chicken broth
• 1 cup long-grain white rice
• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups fresh spinach
• 1/2 cup crumbled feta cheese

Instructions

1. Pour 2 cups chicken broth into the crock pot.
2. Add 1 cup long-grain white rice to the broth, stirring lightly to ensure the rice is submerged.
3. Season 1.5 lbs boneless, skinless chicken thighs with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Heat 1 tbsp olive oil in a skillet over medium-high heat, then sear the chicken thighs for 2-3 minutes per side until golden brown.
5. Transfer the seared chicken thighs to the crock pot, placing them on top of the rice.
6. Cover and cook on low for 4 hours or until the chicken is cooked through and the rice is tender.
7. Add 4 cups fresh spinach and 1/2 cup crumbled feta cheese to the crock pot, stirring gently to combine.
8. Cover and let sit for 5 minutes until the spinach is wilted and the feta is slightly melted.

Mmm, the creamy feta melts into the tender chicken and fluffy rice, while the spinach adds a fresh pop of color and nutrients. Serve this hearty dish with a side of crusty bread to soak up all the delicious juices, or go rogue and stuff it into a pita for a portable meal that’s anything but boring.

Rustic Chicken and Rice Crock Pot with Artichokes

Ready to ditch the dinner dilemma with a dish that’s as easy as it is delicious? Our Rustic Chicken and Rice Crock Pot with Artichokes is here to save your weeknight with minimal fuss and maximum flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a skillet over medium-high heat. Add chicken thighs and sear for 3 minutes per side until golden brown.
2. Transfer seared chicken to the crock pot. Tip: Searing locks in juices for more flavorful chicken.
3. Add rice, chicken broth, artichoke hearts, garlic powder, onion powder, salt, and black pepper to the crock pot. Stir gently to combine.
4. Cover and cook on low for 4 hours or until rice is tender and chicken is cooked through. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
5. Once cooked, sprinkle Parmesan cheese and parsley over the top. Cover for 5 minutes to let the cheese melt.
6. Fluff the rice with a fork before serving. Tip: For an extra touch, serve with a squeeze of lemon to brighten the flavors.

Hearty and comforting, this dish boasts tender chicken nestled in creamy, cheesy rice with pops of tangy artichoke. Try serving it in shallow bowls with a side of crusty bread to sop up every last bit of goodness.

Chicken and Rice Crock Pot with Sundried Tomatoes

Picture this: a dish so effortlessly delicious, it practically cooks itself while you binge-watch your favorite series. That’s the magic of our Chicken and Rice Crock Pot with Sundried Tomatoes – a meal that’s as easy as it is flavorful.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 cup sundried tomatoes, chopped
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the chicken thighs at the bottom of your crock pot.
2. Add the rice, chicken broth, sundried tomatoes, olive oil, garlic powder, onion powder, salt, and black pepper on top of the chicken.
3. Stir the ingredients gently to combine, ensuring the rice is submerged in the broth.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is cooked through and the rice is tender.
5. Shred the chicken with two forks directly in the crock pot, mixing it into the rice.
6. Let the dish sit for 5 minutes before serving to allow the flavors to meld together.

This dish boasts a perfect balance of savory and slightly tangy flavors, with the sundried tomatoes adding a burst of sunshine to every bite. Serve it in a bowl topped with a sprinkle of fresh herbs for an Instagram-worthy presentation that tastes as good as it looks.

Honey Mustard Chicken and Rice Crock Pot Sweetness

Let’s face it, we’ve all had those days where the thought of cooking feels like climbing Mount Everest in flip-flops. That’s where this Honey Mustard Chicken and Rice Crock Pot Sweetness swoops in like a culinary superhero, saving dinner with minimal effort and maximum flavor.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup uncooked long-grain white rice
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chicken broth

Instructions

1. Place the chicken breasts at the bottom of your crock pot.
2. In a medium bowl, whisk together honey, Dijon mustard, soy sauce, olive oil, garlic powder, salt, and black pepper until smooth.
3. Pour the honey mustard mixture over the chicken, ensuring each piece is well-coated.
4. Add the uncooked rice around the chicken in the crock pot.
5. Pour the chicken broth over the rice and chicken, making sure the rice is submerged.
6. Cover and cook on LOW for 4 hours or until the chicken is cooked through and the rice is tender. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
7. Once done, shred the chicken slightly with two forks. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld beautifully.
8. Serve hot, garnished with a sprinkle of fresh parsley if desired. Tip: For a crunchy contrast, top with toasted almonds or sesame seeds.

Kindly prepare to be amazed by the tender, juicy chicken and the perfectly fluffy rice, all hugged by that sweet and tangy honey mustard sauce. It’s a dish that’s begging to be paired with a crisp green salad or steamed veggies for a complete meal that’ll have everyone asking for seconds.

Chicken and Rice Crock Pot with Green Chilies

Whisking away the monotony of weeknight dinners, this Chicken and Rice Crock Pot with Green Chilies is your ticket to flavor town without the fuss. Imagine tender chicken, fluffy rice, and a kick of green chilies all mingling in your crock pot like they’re at the best party of the year.

Ingredients

• 2 cups long-grain white rice
• 4 boneless, skinless chicken breasts
• 1 can (4 oz) diced green chilies
• 1 can (10.5 oz) cream of chicken soup
• 2 cups chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Rinse 2 cups of long-grain white rice under cold water until the water runs clear to remove excess starch.
2. Place the rinsed rice in the bottom of your crock pot.
3. Layer 4 boneless, skinless chicken breasts on top of the rice.
4. In a medium bowl, mix together 1 can of diced green chilies, 1 can of cream of chicken soup, 2 cups of chicken broth, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper until well combined.
5. Pour the mixture over the chicken and rice in the crock pot.
6. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and the rice is tender.
7. Once cooked, shred the chicken directly in the crock pot using two forks.
8. Give everything a good stir to combine and let it sit for 5 minutes to thicken up.

Craving something that’s both comforting and exciting? This dish delivers with its creamy texture, spicy undertones, and the kind of heartiness that makes you want to serve it straight from the crock pot with a side of warm tortillas for scooping up every last bite.

Autumn Chicken and Rice Crock Pot with Squash

Yikes, it’s that time of year again when the leaves start to throw shade and the air gets crispier than your morning toast. But fear not, because this Autumn Chicken and Rice Crock Pot with Squash is here to wrap you in a warm, flavorful hug that even your pumpkin spice latte would envy.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. In a large crock pot, combine 1.5 lbs boneless, skinless chicken thighs, 1 cup long-grain white rice, and 2 cups chicken broth.
2. Add 1 medium butternut squash, peeled and cubed, to the crock pot.
3. Drizzle 1 tbsp olive oil over the ingredients in the crock pot.
4. Sprinkle 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, 1/2 tsp garlic powder, and 1/2 tsp onion powder evenly over the mixture.
5. Stir all ingredients gently to ensure they are well combined and the seasonings are distributed.
6. Cover the crock pot with its lid and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the rice is fluffy.
7. Tip: For an extra flavor boost, lightly brown the chicken thighs in a skillet before adding them to the crock pot.
8. Tip: If the rice seems too dry after cooking, stir in a little extra chicken broth until the desired consistency is reached.
9. Tip: Garnish with fresh thyme leaves before serving for a pop of color and freshness.

This dish is a symphony of textures, from the tender chicken to the fluffy rice and the soft, sweet squash. Serve it in a hollowed-out pumpkin for an Instagram-worthy autumn feast that’ll have your followers green with envy.

Conclusion

Busy weeknights just got easier with these 25 delicious chicken and rice crock pot recipes! Whether you’re craving something creamy, spicy, or comforting, there’s a dish here for every taste. We hope you find a new family favorite among these easy-to-make meals. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to keep these ideas handy for your next busy evening!