Description
A rich and comforting one-pot meal featuring tender chicken and fluffy rice in a garlicky, creamy sauce. This slow-cooked chicken and rice cooks effortlessly in your Crockpot, making it the ideal weeknight family dinner or cozy weekend meal.
Ingredients
4 boneless, skinless chicken breasts
1.5 cups long-grain white rice (like jasmine or basmati)
1 medium onion, diced
3 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup low-sodium chicken broth
2 cups heavy whipping cream (or non-dairy substitute of choice)
1 tablespoon cornstarch
1 tablespoon water
Instructions
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sauté the onion and garlic until softened, about 4-5 minutes.
Transfer the onion-garlic mixture to the Crockpot.
Add chicken breasts, rice, salt, pepper, thyme, and rosemary to the Crockpot.
Pour in the chicken broth and mix everything together.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and the rice is just starting to absorb the liquid but not fully cooked.
In a small bowl, whisk together the cornstarch and water, then stir into the Crockpot mixture.
Pour in the heavy cream and stir well.
Adjust the setting to high (or keep on low) for the final 30 minutes to let the sauce thicken and the rice finish cooking.
Taste and adjust seasoning as needed before serving.
Notes
Chicken thighs can be used instead of breasts for a richer flavor.
Avoid using instant rice, as it will become too mushy in the slow cooker.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat or in the microwave until warmed through.
- Prep Time: 15
- Cook Time: 420
- Category: chicken
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 5g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg