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Crock Pot Chicken and Rice

A no-fuss, one-pot family supper featuring tender chicken, fluffy rice, and vegetables, topped with melty cheddar cheese.
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Prep Time 15 minutes
Cook Time 6 hours 40 minutes
Total Time 6 hours 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup rice (long-grain white recommended) See notes for brown or instant rice substitutions.
  • 2 cups chicken broth Low-sodium if preferred.
  • 1 cup shredded cheese Cheddar or your choice.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 cup mixed vegetables (optional) Frozen peas & carrots work well.

Method
 

Preparation
  1. Place the chicken breasts flat in the bottom of the crock pot.
  2. Sprinkle the rice evenly over the chicken. Add the chopped onion and minced garlic on top.
  3. Pour in the chicken broth. Season with salt, pepper, and paprika. Give a gentle shake to distribute seasonings but avoid stirring the rice into the liquid.
  4. Scatter the mixed vegetables over the top if using.
Cooking
  1. Cover and cook on low for 6–7 hours or on high for 3–4 hours. Avoid lifting the lid during cooking.
  2. About 30 minutes before serving, sprinkle shredded cheese over the cooked rice and chicken. Cover until the cheese melts.
  3. Serve hot. Optionally, shred the chicken with two forks and mix into the rice before serving.

Notes

For a heartier meal, serve with a bright side salad or crusty bread. Cool leftovers within 2 hours and refrigerate in an airtight container.