Benefits of Using a Crockpot
If you’re looking for a way to save time and still put a healthy meal on the table, a slow cooker is your answer. Slow cookers allow you to cook your meals over a longer period of time, which means that you can prepare your ingredients in the morning and have your dinner ready when you get home from work. This easy crockpot chicken and rice recipe is perfect for your slow cooker.
Another benefit of using a slow cooker is that it allows you to cook your food at a low temperature, which means that your meat will be tender and juicy, and your vegetables will be cooked to perfection. Slow cookers also retain the nutrients in your food, so you can be sure that you’re getting all of the vitamins and minerals that you need.
Using a slow cooker is also a great way to save money on your grocery bill. You can buy cheaper cuts of meat that are tougher and require longer cooking times, and still have a delicious meal. Crockpots also allow you to use less oil and fat.
Easy Crockpot Chicken and Rice Recipe
Ingredients for Crockpot Chicken and Rice Recipe
To make slow cooker chicken and rice, you’ll need just a few simple ingredients that you probably already have in your pantry:
· 1 pound boneless, skinless chicken breasts
· 1 cup uncooked long-grain white rice
· 1 can (10.5 oz) condensed cream of chicken soup
· 1 can (10.5 oz) condensed cream of mushroom soup
· 1 cup water
· 1 onion, chopped
· 1 teaspoon garlic powder
· Salt and pepper, to taste
Step-by-step instructions to make the crockpot chicken and rice recipe
- Begin by spraying your slow cooker with cooking spray to prevent sticking.
- Place your uncooked rice in the bottom of the slow cooker.
- Add the chopped onion on top of the rice.
- In a separate bowl, mix together the cream of chicken soup, cream of mushroom soup, water, garlic powder, salt, and pepper. Pour this mixture over the rice and onion.
- Place the chicken breasts on top of the mixture in the slow cooker.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the rice is tender.
- Once the chicken and rice are cooked, use a fork to shred the chicken into bite-sized pieces.
- Mix the shredded chicken and rice together in the slow cooker and serve.
Tips for perfecting slow cooker chicken and rice recipe
While slow cooker chicken and rice is a simple recipe, there are a few tips that can help you perfect it:
- Use long-grain white rice for the best results. Other types of rice may not cook evenly.
- If you prefer a creamier texture, you can add a bit of milk or heavy cream to the mixture.
- If you’re short on time, you can use pre-cooked chicken and add it to the slow cooker during the last hour of cooking.
- Be sure to mix the ingredients together well before cooking to ensure that the rice cooks evenly.
Variations on the recipe – adding vegetables or spices
One of the great things about slow cooker chicken and rice is that it’s a versatile recipe that can be customized to your liking. Here are a few variations that you can try:
- Add your favorite vegetables to the slow cooker. Peas, carrots, and broccoli are all great options.
- Spice up the dish by adding cumin, paprika, or chili powder.
- For a healthier option, use brown rice instead of white rice.
Serving suggestions and meal prep ideas
Slow cooker chicken and rice is a complete meal in itself, but you can also serve it with a side salad or some crusty bread. Leftovers can be stored in the refrigerator for up to 4 days, or in the freezer for up to 3 months. To reheat, simply microwave or heat on the stove.
If you’re looking to prepare meals for the week, slow cooker chicken and rice is a great option. Simply prepare the recipe as directed and divide it into individual containers for easy grab-and-go meals.
Frequently asked questions about crockpot chicken and rice recipe
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use chicken thighs instead of chicken breasts. Just be sure to adjust the cooking time accordingly.
Q: Can chicken thighs be pink?
Your chicken should reach a minimum internal temperature of 165°, then it is safe to eat. Check with a cooking thermometer. If you don’t have one, judge by how long the chicken has been cooked for, the juices of the chicken; are they running pink or clear? If clear, the chicken is cooked.
Q: Can I use vegetable broth to cook chicken and rice instead of water?
A: Yes, you can use vegetable broth instead of water for added flavor.