A healthy chicken and rice crockpot recipe using chicken thighs, long-grain brown rice, chicken broth, and veggies, seasoned with dry ranch dressing that cooks all day. A one-pan meal requires minimal work and results in a creamy, delicious dinner that’s kid-approved!
You can never have too many crockpot recipes! Slow cooker meals are what keep families sane (and fed) during the busy times. This healthy chicken and rice crock pot recipe is no exception.
The ingredients are added in the morning and left to simmer all day. Ready in time for dinner, the whole family will approve of this creamy casserole. You can bet on the kids asking for seconds!
This crock pot chicken and rice recipe is definitely being added to the menu this week. Dust off the crockpot and gather the ingredients to give it a try!
Looking for other healthy and simple crock pot recipes? Check out Crockpot Chicken and Rice, Crock Pot Chicken Thighs, Easy Swedish Meatballs (Crockpot), Crockpot Chicken and Noodles, Crockpot Chicken and Potatoes, and Chicken Quinoa Crockpot Casserole.
Ingredients
- 3 pounds boneless, skinless chicken thighs
- 3 cups chicken broth
- 1.5 cups long-grain brown rice
- 1 cup frozen mixed vegetables
- 1 small onion, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 packet dry ranch dressing
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup shredded sharp cheddar cheese
- 8 ounces light sour cream
How To Make
We love that this slow cooker meal makes dinner time a breeze. Follow these three simple steps to create this tasty chicken and rice crock pot recipe.
1. Mix the ingredients
In the base of your slow cooker, combine:
- chicken broth
- brown rice
- frozen vegetables
- onion
- celery
- garlic
- dry ranch dressing
- salt
- pepper
Can you add other vegetables?
Absolutely. From broccoli and carrots to green beans, corn and peas, pick any combination of veggies your family enjoys.
2. Add the chicken
Add the chicken thighs then cover. This recipe is cooked on low for 8 hours or high for 4-6 hours.
This recipe is great because it works with our busy schedules. Toss this recipe in the slow cooker in the morning on low before the kids head off to school. If the morning routine is too hectic, prep around noon and cook on high. Either way, this recipe is ready to serve when the family gathers around the dinner table.
3. Shred the chicken
Remove the chicken from the crock pot. Using two forks or your mixer, shred the chicken.
Pro Tip: Using your mixer can take cooked chicken and shred it perfectly in under a minute. Quickly learn How To Shred Chicken In Kitchenaid.
Add the sour cream and cheese to the rice mixture that is in the crockpot. Then, add the shredded chicken and stir. Serve topped with additional cheese or a dollop of sour cream if desired.
Tips and Tricks
- Layering Order: When you add the ingredients to the slow cooker, make sure to layer them in the right order. Start with the base layer of chicken broth and rice, followed by the frozen vegetables, onion, celery, garlic, dry ranch dressing, salt, and pepper. This helps ensure even cooking and distribution of flavors.
- Rice Rinse: Before adding the brown rice, it’s a good practice to rinse it under cold water. This helps remove excess starch and prevents the rice from becoming too sticky.
- Chicken Placement: When you add the chicken to the slow cooker, try to distribute the pieces evenly over the rice and vegetable mixture. This helps the chicken cook uniformly.
- Cooking Time: The cooking time can vary depending on whether you choose the low or high setting. If you have the time, cooking on low for 8 hours allows the flavors to meld together more, resulting in a richer taste. If you’re in a hurry, cooking on high for 4-6 hours can still yield good results.
- Chicken Thighs: Using boneless, skinless chicken thighs is a great choice for slow cooking. They tend to stay moist and flavorful throughout the long cooking time. You can trim any excess fat before adding them to the slow cooker.
- Shredding Chicken: After the cooking time is up, carefully remove the chicken thighs and place them on a plate or cutting board. Use two forks or a stand mixer to shred the chicken. The mixer method can be quicker and easier, but be careful not to overmix and turn the chicken into a paste.
- Creaminess and Cheesy Flavor: Adding light sour cream and shredded sharp cheddar cheese to the rice mixture gives a creamy and cheesy finish. Stirring these in after shredding the chicken helps the flavors incorporate better.
- Adjusting Seasoning: Taste the dish after everything is mixed together and adjust the seasoning if necessary. You can add more salt, pepper, or even a touch of additional dry ranch dressing if you want a stronger flavor.
- Garnish: When serving, you can garnish the dish with additional shredded cheddar cheese or dollops of sour cream. Chopped fresh herbs like parsley or chives can also add a pop of color and freshness.
Frequently Asked Questions
For this recipe, cook the fresh chicken on low for 8 hours or high for 4-6 hours in a crock pot.
Yes! To cook rice in the crock pot, we recommend using long grain brown rice – it can handle the longer cooking times without becoming mushy and overcooked. If using a shorter grain rice, adjust your cooking time as needed.
We used boneless, skinless chicken thighs for this recipe, which cook perfectly with the rice and are preferred by kids. Boneless, skinless chicken breasts can be swapped if desired.
Storage and Freezing Instructions
- To store your slow cooker chicken and rice dish, allow it to cool down to room temperature before transferring it to an airtight container. Refrigerate the leftovers promptly, and they should stay good for about 3-4 days. To reheat, you can use the microwave or gently warm it on the stovetop, adding a splash of chicken broth or water to prevent drying out.
- If you’re considering freezing portions of the dish for future meals, it’s important to follow a few steps to maintain the best quality. Let the dish cool down completely before portioning it into freezer-safe containers or resealable bags. Ensure there’s some space left in the containers or bags to accommodate expansion as the food freezes. Label each container with the date so you can keep track of its storage time.
- When you’re ready to enjoy the frozen meal, allow it to thaw in the refrigerator overnight. Once thawed, you can reheat it in the microwave, in a covered skillet on the stovetop, or even back in the slow cooker on a low setting. Adding a bit of extra liquid, such as chicken broth, can help maintain moisture during reheating.
- Keep in mind that freezing can slightly alter the texture of certain ingredients, but this slow cooker chicken and rice dish should still remain flavorful and satisfying after freezing and reheating.
More Chicken and Rice Recipes
- Instant Pot Chicken Stir Fry
- Instant Pot Chicken & Rice Soup
- Contest-Winning Chicken Wild Rice Casserole Recipe
- Super Quick Chicken Fried Rice Recipe
- Fried Rice Chicken Teriyaki Cups
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Healthy Chicken and Rice Crockpot Recipe
Ingredients
- 3 cups chicken broth ✅
- 1 1/2 cups long-grain brown rice
- 1 cup frozen mixed vegetables
- 1 small onion, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 packet dry ranch dressing ✅
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 pounds boneless, skinless chicken thighs ✅
- 8 ounces light sour cream ✅
- 1/2 cup shredded sharp cheddar cheese ✅
Instructions
- Mix the ingredients. In the base of your slow cooker, combine chicken broth, brown rice, frozen vegetables, onion, celery, garlic, dry ranch dressing, along with salt and pepper.3 cups chicken broth, 1 1/2 cups long-grain brown rice, 1 cup frozen mixed vegetables, 1 small onion, diced, 2 stalks celery, chopped, 2 cloves garlic, minced, 1 packet dry ranch dressing, 1 teaspoon salt, 1/2 teaspoon pepper
- Add the chicken, cover, and cook. Add the chicken then cover. Cook on low for 8 hours or high for 4-6 hours.3 pounds boneless, skinless chicken thighs
- ⭐️Shred the chicken and add the other ingredients. Remove the chicken. Using two forks or your mixer, shred the chicken. Add the sour cream and cheese to the rice mixture then add the shredded chicken and stir. Serve topped with additional cheese or sour cream if desired.8 ounces light sour cream, 1/2 cup shredded sharp cheddar cheese
Notes
Nutrition
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