**This post was sponsored by Floating Leaf Fine Foods.  All opinions expressed here are my own as I only promote brands that I truly love.

This easy Crock Pot Chicken and Rice recipe is a protein-packed, dump and go slow cooker casserole that’s family-friendly and comes together in minutes!

Crockpot chicken and rice on a white plate with fork

There are a lot of foods that take me back to my childhood, and rice is definitely one of them.  Rice was served at the dinner table at least a few times a week, and my grandmother’s Armenian rice pilaf was something that we enjoyed at every single holiday.

I grew up on white rice, but these days I prefer to eat brown and wild rice for their added nutrition, fiber and heartiness.

I prepare crockpot chicken and rice on a regular basis, and I can’t think of a better way to give it a fall and winter vibe than by incorporating wild rice.

Try my Instant Pot chicken and rice to get dinner on the table even faster!

Crockpot chicken and rice ingredients

This dish doesn’t just include any wild rice — it includes Floating Leaf Fine Foods Sprouted Crimson Lentils, Wild Rice and Quinoa Prairie Blend.

Floating Leaf Fine Foods provides nutritious alternatives to your table with its range of healthy rice, legume and grain products.

Each of the grain and legume blends provide high quality plant-based protein to meals, and are also perfect for those with specific dietary requirements including celiac, diabetes, heart health or anyone that desires optimum health.

These blends are a perfect fit for me as they help me incorporate more nutrition and fiber into my meals.

Those white rice days are over. 🙂

crockpot chicken and rice in slow cooker

I prepare protein-packed meals for my high school boys often, and this healthy chicken and rice crockpot recipe delivered.

The Prairie Blend provides the heartiness that every casserole needs as well as a boost of nutrition and fiber. It would be wonderful in my wild rice salad recipe as well!

You’ll be amazed how creamy this recipe is without canned soup!  The starches from the Prairie Blend alone make this casserole perfectly creamy.

This crockpot chicken and rice is reminiscent of my turkey wild rice soup, which is a favorite of mine.   I’ve incorporated the flavors from my soup into this casserole by adding celery, carrot, garlic, bay leaf and fresh herbs.

This  meal is comfort food, pure and simple!

How to make this chicken and rice crockpot recipe

This chicken and rice slow cooker recipe is family-friendly and couldn’t be easier to prepare.

Pro tip: This recipe has not been tested using any other types of rice.  Bear in mind that the cooking time and amount of liquid will likely vary if you use a different brand or type of rice.

crockpot chicken and rice process collage 1
crockpot chicken and rice process shot 2
  • Place everything but the peas in the crock pot, then cook on high for 2 1/2 hours.
  • Add the peas and cook for another 15-30 minutes or until the chicken is cooked through.
  • Once cooked, turn off the heat and discard the bay leaf and thyme sprig. Remove the chicken and shred or chop into bite-sized pieces and stir it gently into the rice mixture along with half of the cheese.
  • Top the casserole with the remaining cheese, then cover just until the cheese melts.
wooden spoon with spoonful of crockpot chicken and rice

Recipe notes

  • Pro tip: This recipe has not been tested using any other types of rice.  Bear in mind that the cooking time and amount of liquid will likely vary if you use a different brand or type of rice.
  • I’ve tried this recipe with chicken stock, vegetable stock and water, and each one resulted in a delicious dish — the vegetables and herbs add all the flavor you need!
  • This recipe may be made vegetarian and even vegan!  Simply omit the chicken and cheese and use vegetable broth or water.
  • Feel free to substitute using your favorite types of veggies.  Cooked mushrooms and broccoli are also great options!
forkful of crockpot chicken and rice

More crock pot recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Crockpot chicken and rice on a white plate with fork

Easy Crock Pot Chicken and Rice

Easy Crock Pot Chicken and Rice is a protein-packed dump and go slow cooker casserole that's family-friendly and comes together in minutes!
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Ingredients

  • Cooking spray
  • 1 large carrot chopped into 1/4″ thick pieces
  • 1 large stalk celery trimmed and chopped into 1/4″ thick pieces
  • 1 clove garlic minced or 1/2 teaspoon garlic powder
  • 1 sprig fresh thyme or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup Floating Leaf Fine Foods Sprouted Crimson Lentil Wild Rice and Quinoa Prairie Blend substitute with your favorite wild rice (not quick cooking)
  • 3 cups reduced sodium chicken stock
  • 2 boneless skinless chicken breasts seasoned with salt and black pepper, to taste
  • 1/2 cup green peas fresh or frozen
  • 1 cup grated cheddar cheese
  • salt and pepper to taste

Instructions 

  • Spray the inside of the the crockpot with cooking spray. Place the chopped carrot, celery, garlic, herbs, bay leaf, rice and stock or water into the slow cooker and stir to combine.  Add the chicken, cover and cook on high, stirring occasionally. 
  • Add the peas after about 2 1/2 hours and continue cooking for an additional 15-30 minutes until the chicken is cooked through and the rice has absorbed most of the liquid.
  • Turn the slow cooker off. Remove and discard the bay leaf, then remove the chicken and place on a cutting board.  Cut into bite sized pieces, then add it back to the crock pot along with half of the cheese and salt and pepper, to taste. Stir gently to combine.
  • Top with the remaining cheese and cover just until the cheese melts. Serve and enjoy!

Video

Notes

  • Pro tip: This recipe has not been tested using any other types of rice.  Bear in mind that the cooking time and amount of liquid will likely vary if you use a different brand or type of rice.
  • I’ve tried this recipe with chicken stock, vegetable stock and water, and each one resulted in a delicious dish — the vegetables and herbs add all the flavor you need!
  • This recipe may be made vegetarian and even vegan!  Simply omit the chicken and cheese and use vegetable broth or water.
  • Feel free to substitute using your favorite types of veggies.  Cooked mushrooms and broccoli are also great options

Nutrition

Calories: 223kcal, Carbohydrates: 21g, Protein: 18g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Cholesterol: 36mg, Sodium: 687mg, Fiber: 5g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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