Slow Cooker Chicken and Rice
This Slow Cooker Chicken and Rice is a nutritious, hands-off dinner that's all cooked together in a crockpot. Featuring tender chunks of chicken breast, a generous helping of diced veggies, and a wild rice blend steamed in a savory chicken broth.
Servings: 6 servings
Ingredients
Chicken:
- 1½ pounds boneless, skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 sweet onion finely diced
- 2 carrots finely diced
- 2 celery stalks finely diced
- 1 red bell pepper finely diced
- 3 garlic cloves minced
- 1 cup wild rice blend rinsed well
- 5 cups low-sodium chicken broth
- 1 teaspoon dried parsley
Optional, to serve:
- 2 tablespoons chopped fresh parsley
- Juice of ½ lemon
Instructions
- Toss the 1½ pounds boneless, skinless chicken breasts (1-inch chunks) with the 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons smoked paprika, 1 teaspoon dried thyme, ¾ teaspoon salt, and ½ teaspoon black pepper until evenly coated.
- Add the seasoned chicken to the slow cooker along with the 1 sweet onion (finely diced), 2 carrots (finely diced), 2 celery stalks (finely diced), 1 red bell pepper (finely diced), 3 garlic cloves (minced), 1 cup wild rice blend (rinsed), 5 cups low-sodium chicken broth, and 1 teaspoon dried parsley. Stir everything together until well combined.
- Cover and cook on LOW for 6-8 hours, until the rice is tender and the chicken is fully cooked. Give the mixture a good stir once or twice during the last hour if possible, as the wild rice will begin to naturally thicken the broth.
- Stir well into the pot if you'd like a creamier consistency, or add a splash of heavy cream.
- Finish with the 2 tablespoons chopped fresh parsley and Juice of ½ lemon, if using. Serve warm.
Notes
- Add more veggies: Stir in a few handfuls of diced mushrooms or peas along with the other veggies.
- Make it creamy: Stir in a splash of heavy cream or cream cheese right at the end of cooking.
- Make it cheesy: Sprinkle with some grated Parmesan cheese just before serving.
- Storage: Allow to cool, then transfer to an airtight container. Store in the fridge for up to 3 days or freeze for up to 3 months (thaw overnight in the fridge before reheating).
- Reheating: Reheat in a pot on the stove with a splash of water over a medium-low heat, stirring often, until piping hot throughout.
Nutrition
Calories: 321kcal | Carbohydrates: 33g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 511mg | Potassium: 959mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5260IU | Vitamin C: 42mg | Calcium: 58mg | Iron: 2mg