This easy crockpot chicken and rice recipe combines tender chicken and rice in a creamy, cheesy sauce. A child-approved, cozy, pure comfort-food meal the entire family will love!
Peel and finely chop the onion and mince the garlic.
Place the chicken in a single layer in the crockpot and sprinkle it with the pepper and dried oregano. Add the lemon peel and bay leaves, followed by the chicken soup, broth, onion, and garlic.
Stir, add the lid, and cook on HIGH for 3-4 hours. Insert a meat thermometer into the thickest part of the chicken to ensure it's properly cooked - it must read 165ºF/74ºC.
Remove the chicken and shred it with two forks. Add it back to the slow cooker with the rice. Stir, and cook for 20-30 minutes, or until the rice is tender.If you don’t mind mushier/ creamy rice, add it at the beginning, but I prefer mine to be chewier when I first serve it (it will soften further as it sits/ stores).
Grate then stir the cheese into the crockpot chicken and rice, covering it for just a few minutes to melt. Taste and add more salt if necessary.Serve warm, garnished with freshly chopped parsley. Enjoy!
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Notes
Don’t overcrowd the chicken: Place the chicken in a single layer in your crockpot so it cooks evenly.
For added depth: You can sauté the aromatics/veggies before adding them to the crockpot.
Cooking time may vary: Based on the thickness/size of the chicken, the type of rice used, and your crockpot. Use a thermometer to check the chicken's doneness.
Cook on HIGH: Though it's possible to cook rice in the crockpot on LOW, I find it a little too watery/mushy that way.
Using white vs brown rice: White rice is more likely to get mushy unless only added in the last 30 minutes. Meanwhile, brown rice requires the entire cooking time and remains chewier when cooked in a crockpot.
Only lift the lid when required: Otherwise, you can affect the cooking time. Every time you remove the lid, you could add 20-30 minutes to the cooking time.