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Slow Cooker Chicken and Rice

Tender shredded chicken and creamy long grain rice cooked in savory broth. The rice goes in late so it stays fluffy, never mushy.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 35 minutes
Servings: 6 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts (680g)
  • 1 cup long grain white rice (185g) rinsed under cold water
  • 3 cups low sodium chicken broth (720ml)
  • 1 small yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp salt, plus more to taste
  • 0.5 tsp black pepper
  • 1 tsp Italian seasoning
  • 2 tbsp butter (30g)
  • 0.5 cup heavy cream (120ml) optional, for extra creaminess
  • 2 tbsp fresh parsley, chopped for garnish

Equipment

  • 6-quart slow cooker

Method
 

  1. Pat the chicken dry and season both sides with the salt, pepper, and Italian seasoning. Place in the bottom of the slow cooker.
  2. Scatter the onion, carrots, celery, and garlic over and around the chicken. Pour in the chicken broth.
  3. Cover and cook on LOW for 5 hours, until the chicken is tender and cooked through.
  4. Stir in the rinsed rice, making sure it is submerged in the hot broth. Cover and cook on HIGH for 30 to 40 minutes, until the rice is tender.
  5. Remove the chicken to a cutting board and shred it with two forks. Return it to the pot and stir to combine.
  6. Stir in the butter and heavy cream if using. Taste and add more salt if needed. Cover and rest 5 minutes so the sauce settles.
  7. Spoon into bowls and garnish with fresh parsley. Serve hot.

Notes

Tips: Rinse the rice to remove surface starch and prevent gumminess. Never add the rice at the start or it will turn mushy. Re-season after the rice goes in, since rice absorbs a lot of salt.
Storage: Refrigerate up to 4 days. Reheat with a splash of broth. Freezes up to 3 months.
Nutrition is estimated: about 420 calories per serving.