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Crock Pot Chicken and Rice Recipe

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3.9 from 13 reviews

This comforting Crock Pot Chicken and Rice recipe brings together tender chicken tenderloins slow-cooked in a creamy, cheesy broth with rice and flavorful seasonings. Easy to prepare, it’s a perfect set-it-and-forget-it meal that results in a hearty, satisfying dish ideal for family dinners.

Ingredients

Chicken

  • 8 chicken tenderloins
  • 1/2 Tablespoon lemon pepper seasoning

Rice Mixture

  • 3 cups chicken broth (or water)
  • 1/2 sweet onion, finely diced
  • 2 teaspoons minced garlic
  • 1 cup uncooked long grain rice
  • 10 ounce can cream of chicken soup
  • 10 ounce can cheddar cheese soup

Topping (Optional)

  • 1/2 cup shredded cheese
  • 1 teaspoon dried parsley

Other

  • 2-3 Tablespoons olive or vegetable oil (for browning chicken)

Instructions

  1. Pat chicken dry: Using a paper towel, pat the 8 chicken tenderloins dry to prepare them for seasoning and browning.
  2. Season chicken: Sprinkle 1/2 tablespoon lemon pepper seasoning evenly on both sides of the chicken tenderloins. Adjust seasoning to taste if desired.
  3. Heat skillet and oil: Place a large skillet over medium-high heat and add 2-3 tablespoons of olive or vegetable oil. Allow the oil to heat until hot.
  4. Brown chicken: In batches to avoid overcrowding, brown both sides of the chicken tenderloins until golden, about 2-3 minutes per side. Do not cook through, just develop a nice color.
  5. Transfer chicken to slow cooker: Remove the browned chicken and place them in the bottom of a 5 or 6-quart oval slow cooker.
  6. Combine soup mixture: In a medium bowl, mix together 3 cups chicken broth, diced 1/2 sweet onion, 2 teaspoons minced garlic, and 1 cup uncooked long grain rice. Stir in the 10 ounce cans of cream of chicken soup and cheddar cheese soup until fully combined.
  7. Pour mixture over chicken: Evenly pour the soup and rice mixture over the chicken tenderloins in the slow cooker, making sure the rice is spread evenly.
  8. Cook on low: Cover and cook on low heat for about 3 1/2 to 5 hours, depending on your slow cooker.
  9. Stir halfway through: Gently stir the rice around halfway through the cooking time to ensure even cooking and absorption of liquid.
  10. Add water if needed: If the rice is still crunchy and liquid is low near the end of cooking, add 1/2 cup water, stir gently, cover, and continue cooking.
  11. Check doneness: Confirm the chicken has reached 165°F internally and the rice is tender but not mushy.
  12. Add cheese topping (optional): In the last 15 minutes of cooking, sprinkle 1/2 cup shredded cheese evenly over the top, cover and allow it to melt.
  13. Garnish and serve: Sprinkle 1 teaspoon dried parsley on top for a fresh finish. Serve hot with a side salad or steamed vegetables.

Notes

  • Browning the chicken before slow cooking adds flavor and color to the dish.
  • Cooking times may vary depending on the slow cooker; adjust accordingly.
  • Make sure to stir halfway through to prevent rice from clumping and ensure even cooking.
  • Adding cheese towards the end creates an extra creamy and cheesy texture.
  • Use low sodium chicken broth if you want to control salt levels.

Find it online: https://marthatasty.com/crock-pot-chicken-and-rice-recipe/