Crockpot Chicken and Rice with Vegetables

There’s something irresistibly comforting about a one-pot meal that requires minimal effort yet delivers maximum flavor. This Crockpot Chicken and Rice with Vegetables is exactly that—a hearty, nutritious, and satisfying dish that cooks itself while filling your home with an amazing aroma. Tender chicken, wholesome vegetables, and perfectly cooked rice come together in a flavorful broth, making it an ideal family dinner, meal prep option, or cozy weeknight meal.

What I love most about this recipe is its simplicity and versatility. With just a few pantry staples and fresh vegetables, you can create a complete meal that’s both comforting and healthy. The crockpot method allows flavors to meld beautifully, giving you juicy, flavorful chicken and perfectly seasoned rice without constant supervision. It’s the ultimate “set it and forget it” recipe that delivers consistently delicious results.

Why I Love This Recipe

I adore this crockpot recipe because it combines ease, nutrition, and flavor in one dish. The chicken becomes tender and juicy as it slowly simmers with the rice and vegetables, while the natural flavors of the veggies enhance the broth. Every spoonful is a balanced combination of protein, carbs, and vegetables, making it a complete meal in itself. I also love that it’s customizable—you can swap vegetables, adjust seasonings, or even use different types of rice to suit your family’s taste. It’s comforting, hearty, and a lifesaver on busy days.

Why It’s a Must-Try

• Effortless One-Pot Meal: Minimal prep, set in the crockpot, and done.
• Nutritious & Balanced: Includes lean protein, wholesome grains, and colorful vegetables.
• Family-Friendly: Mild, comforting flavors that appeal to both kids and adults.
• Versatile: Swap vegetables or rice types to suit your preference.
• Perfect for Meal Prep: Makes excellent leftovers that taste even better the next day.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 3–4 hours on high or 6–7 hours on low
• Total Time: 3–4 hours 15 minutes (high) / 6–7 hours 15 minutes (low)
• Servings: 6
• Calories per Serving: ~350 kcal
• Course: Main Dish
• Cuisine: American / Comfort Food

Ingredients

Crockpot Chicken and Rice with Vegetables

• 1 tablespoon olive oil
• 1.5 pounds (680g) boneless, skinless chicken thighs or breasts
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 cup long-grain white rice, rinsed
• 3 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 1 cup frozen peas (added at the end of cooking)
• 1/4 cup chopped fresh parsley (for garnish)

Quick Directions

1. Lightly brown chicken in olive oil (optional for extra flavor).
2. Add chicken, vegetables, rice, broth, and seasonings to the crockpot.
3. Cook on high 3–4 hours or low 6–7 hours until chicken is tender and rice is cooked.
4. Stir in frozen peas during the last 10 minutes.
5. Garnish with fresh parsley and serve hot.

Step-by-Step Preparation Method

Step 1: Prep Ingredients

• Dice onion, carrots, celery, and bell pepper. Mince garlic.
• Rinse rice under cold water.

Step 2: Brown Chicken (Optional)

• Heat olive oil in a skillet over medium heat.
• Brown chicken pieces 2–3 minutes per side for extra flavor. (Optional step; the crockpot can cook chicken without browning.)

Step 3: Assemble Crockpot

• Place chicken in the crockpot.
• Add onion, garlic, carrots, celery, bell pepper, rice, chicken broth, thyme, paprika, oregano, salt, and pepper.
• Stir gently to combine.

Step 4: Cook

• Cover crockpot and cook:
  • High: 3–4 hours
  • Low: 6–7 hours
• Rice should be tender and chicken cooked through.

Step 5: Add Peas

• Stir in frozen peas during the last 10 minutes of cooking.

Step 6: Finish and Serve

• Taste and adjust seasoning as needed.
• Garnish with fresh parsley.
• Serve hot, directly from the crockpot.

How to Serve

• Serve in bowls for a hearty, comforting meal.
• Pair with a simple green salad or crusty bread.
• Optionally drizzle with a little olive oil or sprinkle with grated Parmesan for extra flavor.

Recipe Tips

• Rice Tip: Rinse rice to remove excess starch and prevent clumping.
• Vegetable Options: Swap in zucchini, green beans, or corn depending on preference.
• Chicken Choice: Thighs stay juicier, breasts are leaner.
• Avoid Overcooking: Check rice toward the end to ensure it’s tender but not mushy.
• Flavor Boost: Add a splash of lemon juice or hot sauce before serving for extra zing.

Variations

1. Mexican-Inspired Version: Add cumin, chili powder, and black beans.
2. Creamy Version: Stir in 1/2 cup cream or sour cream for a creamy finish.
3. Low-Carb Version: Replace rice with cauliflower rice (add at the end of cooking).
4. Italian-Inspired: Add diced tomatoes, Italian seasoning, and Parmesan.
5. Herb-Forward: Use fresh thyme, rosemary, and basil for a fragrant variation.

Freezing and Storage

• Storage: Keep in an airtight container in the fridge for 3–4 days.
• Freezing: Cool completely, then freeze in airtight containers for up to 2 months.
• Reheating: Thaw overnight in the fridge and reheat gently in a pot over low heat.

Special Equipment Needed

• Crockpot or slow cooker (4–6 quart capacity)
• Cutting board and knife
• Wooden spoon or spatula
• Measuring cups and spoons

Conclusion

This Crockpot Chicken and Rice with Vegetables is the ultimate one-pot comfort meal. It’s easy to prepare, packed with protein, vegetables, and grains, and full of flavor thanks to aromatic seasonings and a rich broth. Perfect for busy weeknights, meal prep, or cozy family dinners, it’s a versatile recipe that can be customized in countless ways. With minimal effort and maximum taste, this crockpot dish is a must-try for anyone who loves hearty, wholesome, and convenient meals.

Print Recipe

Crockpot Chicken and Rice with Vegetables

Author: Laura Bennett Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 7 hrs Total Time 7 hrs 15 mins

Servings: 6 Calories: 350 kcal

Description

There’s something irresistibly comforting about a one-pot meal that requires minimal effort yet delivers maximum flavor. This Crockpot Chicken and Rice with Vegetables is exactly that—a hearty, nutritious, and satisfying dish that cooks itself while filling your home with an amazing aroma.

Ingredients

Scale

1/2x 1x 2x 3x

Crockpot Chicken and Rice with Vegetables

• 1 tablespoon olive oil
• 1 pounds 1.5 (680g)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 cup long-grain white rice, rinsed
• 3 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ¹⁄₂ teaspoon dried oregano
• Salt and black pepper, to taste
• 1 cup frozen peas (added at the end of cooking)
• ¹⁄₄ cup chopped fresh parsley (for garnish)

Instructions

1. Step 1: Prep Ingredients : Dice onion, carrots, celery, and bell pepper. Mince garlic. Rinse rice under cold water.
2. Step 2: Brown Chicken (Optional) : Heat olive oil in a skillet over medium heat. Brown chicken pieces 2–3 minutes per side for extra flavor. (Optional step; the crockpot can cook chicken without browning.)
3. Step 3: Assemble Crockpot : Place chicken in the crockpot. Add onion, garlic, carrots, celery, bell pepper, rice, chicken broth, thyme, paprika, oregano, salt, and pepper. Stir gently to combine.
4. Step 4: Cook : Cover crockpot and cook: High: 3–4 hours ,Low: 6–7 hours ,Rice should be tender and chicken cooked through.
5. Step 5: Add Peas :Stir in frozen peas during the last 10 minutes of cooking.
6. Step 6: Finish and Serve : Taste and adjust seasoning as needed. Garnish with fresh parsley. Serve hot, directly from the crockpot.

Keywords: Crockpot Chicken and Rice with Vegetables