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Home » Crock Pot Recipes » Crock Pot Chicken and Rice

Crock Pot Chicken and Rice

Published: Jan 25, 2019 · Modified: Jan 5, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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This Crock Pot Chicken and Rice recipe is so easy to make. And when I say easy I mean easy.

This is one of our very favorite crock pot chicken recipes and only has 3 ingredients, an onion and salt and pepper.

Overhead image of a white plate with a large serving of crock pot chicken and rice garnished with parsley.

Crock Pot Chicken and Yellow Rice Recipe

This is one of my families favorite recipes.

I use a family size package of Vigo Yellow Rice.

Vigo Yellow Rice is the best yellow rice you can buy as far as I am concerned.

We eat it in this Crock Pot Chicken and Rice recipe and I also serve it as a side dish with baked chicken breasts all the time.

Crock Pot Boneless Chicken Breast Recipe

I used boneless skinless chicken breast but you can use bone-in chicken breasts if that's what you have on hand.

For years I used bone-in chicken breasts but now I just stock up on boneless chicken breasts when they are on sale.

Using the boneless chicken breast I buy on sale and then freeze ends up saving me time and money.

Here is how I freeze chicken and stock the freezer with chicken when it is on sale.

Crock Pot Chicken & Rice Ingredients

  • 4 boneless, skinless chicken breast
  •  16-ounce family size package yellow rice mix ( I used Vigo Saffron Yellow Rice brand)
  • 5 cups chicken broth or water
  • 1 medium onion
  • 2 large bay leaves
  • salt to taste
  • ½ teaspoon pepper

How to Make Crock Pot Chicken and Rice

Step 1: Season the chicken with salt and pepper. Place the chicken, onion, and bay leaves in a 6-quart crock pot.

Boneless chicken, onion, bay leaf, salt and pepper in a slow cooker.

Step 2: Pour 4 cups of the chicken broth over the chicken, cover the crock pot and cook for 3-4 hours on high or until the chicken is cooked through.

Step 3: Remove chicken from crock pot and break apart into large chunks.

Remove the onion and bay leaves from the crock pot and discard.

Shredded chicken in chicken broth in a slow cooker.

Step 4: Return the chicken to the crock pot. Add the remaining cup of chicken stock to the crock pot.

Adding yellow rice to the crock pot.

Step 5: Add the yellow rice to the crock pot and stir. Place the lid on and cook for an additional hour or until the rice is tender.

Step 6: Gently stir the chicken into the rice to combine. Salt to taste before serving. Serve as a side dish or a meal.

Recipe Expert Tips

  • Do Not overcook: Once the yellow rice is cooked tender you should turn the crock pot off to prevent the rice from overcooking.
  • Remove the Chicken and Rice from the hot crock pot and serve from a serving bowl to prevent the rice from overcooking and getting mushy.
Tender chicken and yellow rice served in a clay serving bowl.

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Head over to the  Crock Pot Chicken Recipes page where you will find all my crock pot chicken recipes.

Print the Crock Pot Chicken and Rice recipe below

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Overhead image of a white plate with a large serving of crock pot chicken and rice garnished with parsley.

Crock Pot Chicken and Rice

Arlene Mobley - Flour On My Face
This Crock Pot Chicken and Rice recipe is so easy to make. When I say easy I mean easy. This crock pot chicken and yellow rice recipe has 3 ingredients plus an onion and some spices. It is one of the easiest chicken dinner recipes you can make.
5 from 44 votes
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Prep Time 5 mins
Cook Time 4 hrs
Total Time 4 hrs 5 mins
Course Main Dish
Cuisine American
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Servings 6 Servings
Calories 423 kcal

Ingredients  

  • 4 medium boneless chicken breasts
  • 16 ounce family size package Vigo Saffron Yellow Rice mix
  • 5 cups chicken broth
  • 1 medium onion
  • 2 large bay leaves
  • 1 teaspoon salt
  • ½ teaspoon pepper
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Instructions 

  • Place the chicken, onion, bay leaves and pepper in a 6 quart crock pot.
  • Pour 4 cups chicken broth over the chicken.
  • Cook for 3-4 hours on high or until the chicken is cooked through.
  • Remove chicken from crock pot and break apart into large chunks.
  • Remove the onion and bay leaves from the crock pot and discard.
  • Return the chicken to the crock pot.
  • Add the yellow rice to the crock pot and stir.
  • Cook for an additional hour or until the rice is tender.
  • Serve as a side dish or a meal.

Video

Recipe Expert Tips

  • Do not overcook or the rice will turn to mush.
  • If you are using bone-in chicken breasts after the chicken has finished cooking you will need to remove the cooked chicken from the bone before returning it to the crock pot. You should also skim the broth with a small fine-meshed strainer to make sure all of the bones have been removed from the broth to prevent choking on a bone.

Nutrition

Serving: 1Serving | Calories: 423kcal | Carbohydrates: 63g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1156mg | Potassium: 439mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 2mg
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Mari K.

    January 20, 2018 at 7:35 pm

    In the ingredients list is says chicken Broth. In the directions is says chicken Stock. I used the broth. After wondering the same as a few other reviewers why the rice isn't cooked after an hour. Used the vigo in a 6qt, in Fl. Im at an hour and a half and rice is still very much crunchy. Would the broth / stock make a difference? I mean i used broth because I imagine like everyone else base my shopping list from the Ingredient list not the directions.

    • Arlene Mobley

      January 21, 2018 at 1:13 pm

      Mari

      Chicken broth and chicken stock are the same thing. Was the rice completely covered in liquid? What size slow cooker did you use? The rice has to have enough liquid to absorb to cook. Everyone's kitchen cooking environment is different. As is every slow cooker temperature can be different. If the rice is not cooked through after an hour add 1/2 of chicken stock or broth to the slow cooker. In a pinch you can use water.

  2. JeanC

    May 03, 2017 at 12:15 pm

    i have to cut most recipes in half, since I am only one, not four or six. I love chicken and yellow rice. Any tips on freezing leftovers with rice? Does rice freeze well?

    • Arlene Mobley

      May 03, 2017 at 10:04 pm

      Jean I have never frozen left overs of this recipe. The rice could turn very mushy after it defrosts. If you try it let me know how it turns out!

      • Sarah

        September 23, 2017 at 5:21 pm

        You can freeze it I have frozen it many times

  3. Rob

    September 19, 2016 at 11:05 pm

    Hi there was wondering why the onion gets discarded. Is there an opportunity to add some onion to the final dish? If so how would you do it? Cut up and leave in the whole time? Remove half way through, slice and add at end? Would love you thoughts. Anyway, I'm excited to try this and thanks for the recipe!

    • Arlene Mobley

      September 20, 2016 at 10:19 am

      Hi Rob

      Most of my family doesn't like the onion so I leave it whole so I can remove it. You could dice the onion when you add it since you'd like to have the onion in the final dish. Enjoy!

  4. Debbie

    July 11, 2016 at 8:28 pm

    Rice very hard after 2 hours. I added way more than the recommended amount of chicken broth. I live in Florida, and why would you rinse Vigo rice as stated in the earlier comment? Taste is good, rice is just hard 🙁

    • Arlene Mobley

      July 12, 2016 at 2:19 pm

      Debbie

      What size crock pot were you using? Sorry for the confusion in my comment about rinsing the rice. I had my recipes mixed up. As I've mentioned rice can be a bit difficult to cook in the crock pot. I have made this recipe so many times I do it by eye and taste. I taste the rice and add more broth as it needs until the rice is cooked to my liking.

  5. Kathleen

    January 28, 2016 at 8:42 am

    Can I use frozen chicken breast?

    • Arlene Mobley

      February 10, 2016 at 9:54 am

      You could but it may make the rice mushy from the extra moisture.

  6. Kim T

    January 16, 2016 at 1:42 pm

    Should i use 4 or 5 cups of broth? the printed recipe doesn't mention adding the remaining cup of broth/water.

    • Arlene Mobley

      January 16, 2016 at 11:21 pm

      Kim

      The 5th cup of broth is to be used if the rice is still a little hard after the cooking time. Crock pot size will play a factor in the amount of liquid and the length of cooking time.

  7. Cathy N

    November 23, 2015 at 8:47 pm

    Hi, I made this and after an hour the rice was still not cooked. It didn't need any extra water so I continued and after another 45 minutes the rice was done. The only thing is, by then the chicken was really dry. Any suggestions?

    • Arlene Mobley

      November 24, 2015 at 11:06 am

      Cathy

      Not sure what the issue is. If there was enough liquid the chicken should have been moist. Different crock pots cook very differently.

  8. Lauren D

    September 08, 2015 at 6:59 pm

    Looks like a nice, easy recipe. I'm definitely going to try something like this for me and my sweetheart this week. Thanks for sharing!

  9. Crystal

    August 25, 2015 at 4:56 pm

    I am in the process of making this recipe. The chicken turned out great. I think the cooking instructions for the rice need to be updated. Like a previous reviewer, my rice was hard after an hour of cooking it. It's now been cooking for almost two hours since I added the rice, and the rice is not done.

    • Arlene Mobley

      September 27, 2015 at 9:23 pm

      Crystal

      Rice is a funny thing to cook. What might take me an hour (I'm in Florida and a moist environment) might take someone else in a drier climate longer. Also the type and brand of rice used can make a difference. I hope you enjoyed the recipe once it finished cooking.

      • Ashley

        April 29, 2018 at 9:57 pm

        I also am having the same issue and Im2 in St. Pete Fl. Also used same rice and its still not cooked after an hour and a half with lots of liquid left in it!! It smells so deliviphs I jist want to eat it NOOWW lol.

      • Arlene Mobley

        April 30, 2018 at 10:23 pm

        Ashley

        Sorry to hear you're having problems with the recipe. All I can suggest is adding more broth to the crock pot. A 16 oz bag of Vigo Yellow Rice only needs 4 cups of liquid to cook on the stove following the package directions. The 5 cups of broth called for in this recipe should be more than enough to cook the rice even with evaporation. Different crock pots cook at different temperatures so it could be the crock pot you are using.

  10. Kenya

    August 01, 2015 at 3:29 pm

    Just got back from the store with my items. This is so easy for me espicially when i have to spend the day cleaning. Can't wait to try this tonight!

    • Arlene Mobley

      August 01, 2015 at 8:35 pm

      Kenya

      Enjoy! Crock Pot recipes are so easy!

  11. Roni

    July 22, 2015 at 11:38 am

    Hi,,can you use regular white jasmine rice and if so how much would I use?

    • Arlene Mobley

      July 22, 2015 at 12:24 pm

      Hi Roni

      Sorry, I've never cooked jasmine rice so I am not sure what adjustments would need to be made.

      • Roni

        July 22, 2015 at 5:30 pm

        instead of using the 2 cup liquid to 1 cup rice method its 1 1/2 cup liquid to 1 cup liquid ! I was just trying to use what I had on hand instead of going to the store.Thank you for your reply and for sharing what looks to be a yummy recipe !!!!

      • Arlene Mobley

        July 22, 2015 at 11:21 pm

        Your welcome Roni!

      • Jordyn

        May 29, 2018 at 2:30 pm

        Are you suppose to cut the onion in half or put it in there whole?

      • Arlene Mobley

        May 29, 2018 at 6:18 pm

        Jordyn

        You can add the onion whichever way you prefer. Whole or cut in half is fine. I always remove the onion before serving once the recipe is done cooking because my family does not like the pieces of onion.

      • Mommyof3

        June 06, 2017 at 11:32 am

        After straining the stock do you return the onion back into the crockpot or do you disregard it and throw it out ? Thanks in advance

      • Arlene Mobley

        June 06, 2017 at 6:38 pm

        I discard the onion but if your family likes onion you could dice it up instead of using a whole onion like I do. It's much easier to remove the whole onion. I have to be sneaky sometimes LOL.

  12. Emily

    May 21, 2015 at 5:35 pm

    So I'm in the process of making this right now. The rice has been cooking for an hour but it's still hard? Has this ever happened to you?

    • Arlene Mobley

      May 21, 2015 at 10:16 pm

      Emily

      So sorry to find your comment so late. Lots of family stuff going on this week. If there was no liquid left in the crock pot after an hour and the rice was still hard you should add about a 1/2 cup of chicken broth to the crock pot.

  13. swathi

    April 27, 2015 at 8:11 pm

    Thanks for sharing wonderful recipe to Hearth and soul blog hop. pinning tweeting and sharing with in google plus.

    • Arlene Mobley

      April 27, 2015 at 10:35 pm

      Thanks Swathi!

  14. Cheryl Newton

    April 23, 2015 at 1:54 pm

    Hi. This looks yummy. But, I have a question about the rice mix. How many ounces in the family-size package? I did a little looking around online, but didn't find an answer. Thanks so much!

    • Arlene Mobley

      April 23, 2015 at 2:35 pm

      Cheryl

      The family size package is 16 ounces.

  15. Carlee @cookingwithcarlee

    April 22, 2015 at 9:01 am

    That looks delicious! We will have to try it soon!

    • Arlene Mobley

      April 22, 2015 at 12:14 pm

      Carlee

      Thank you! Enjoy!

  16. Liz

    April 17, 2015 at 9:46 am

    Thank you for the nice recipe.

    • Arlene Mobley

      April 17, 2015 at 1:29 pm

      Liz Thank you for stopping by. I hope you and your family enjoys the recipe!

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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