Creamy Crockpot Chicken and Rice
This Creamy Crockpot Chicken and Rice is an easy one-pot comfort food dinner made with tender shredded chicken thighs, vegetables, perfectly cooked long-grain rice, cream, and Parmesan. Cooking the rice at the end keeps it fluffy instead of gummy, making this slow cooker recipe ideal for busy weeknights.
Equipment
- 6-quart slow cooker
- cutting board
- chef's knife
- two forks for shredding chicken
- microwave-safe measuring cup for warming broth
- measuring cups and spoons
- wooden spoon
Ingredients
- 2 lb boneless skinless chicken thighs
- 1 1/2 cups uncooked long-grain white rice
- 4 cups low-sodium chicken broth, divided
- 1 medium yellow onion, diced
- 3 carrots, sliced into 1/2-inch coins
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 4 tbsp unsalted butter
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Place the chicken thighs in the bottom of a 6-quart slow cooker. Add the onion, carrots, celery, and garlic. Dot with the butter and sprinkle with the thyme, smoked paprika, salt, and black pepper.
- Pour in 3 cups of the chicken broth. Do not add the rice yet.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is tender enough to shred easily.
- Transfer the chicken to a cutting board, shred with two forks, then return it to the slow cooker along with any juices.
- Warm the remaining 1 cup chicken broth and stir it into the slow cooker with the uncooked long-grain rice. Cover and cook on HIGH for 45–60 minutes, checking after 45 minutes, until the rice is tender.
- Turn off the slow cooker. Stir in the heavy cream and grated Parmesan until melted and smooth.
- Let the mixture stand uncovered for 10 minutes so the rice absorbs the remaining liquid and the sauce thickens. Taste and adjust the seasoning, stir in the chopped parsley, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Because the rice continues to absorb liquid, reheat with a splash of chicken broth over low heat or in the microwave at 50% power, stirring once. Freezing is not recommended, as the rice becomes grainy after thawing.