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Delicious Crock Pot Chicken and Rice Recipe

Plate of crock pot chicken and rice recipe, featuring sliced grilled chicken breast over a bed of seasoned rice, garnished with lemon slices and fresh herbs.

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This Crock Pot Chicken and Rice Recipe is an easy, creamy, and comforting one-pot dinner made with chicken breasts, long-grain brown rice, fresh lemon, herbs, and chicken broth—perfect for busy weeknights and family meals.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 34 medium chicken breasts (skinless and boneless)
  • 1 1/2 cups long-grain brown rice
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 6 whole garlic cloves, browned
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon salt and black pepper
  • 1 teaspoon dried basil
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 3 cups chicken broth (low sodium)
  • 2 tablespoons unsalted butter

Instructions

  1. Season chicken breasts with salt and pepper on both sides.
  2. Heat olive oil in a skillet over high heat and brown chicken for 5 minutes per side.
  3. Add brown rice, diced onion, minced garlic, browned garlic cloves, chicken broth, butter, lemon juice, and zest to the crock pot.
  4. Stir in oregano, parsley flakes, and dried basil until well mixed.
  5. Place browned chicken on top of the rice mixture.
  6. Cook on HIGH for 2.5 to 3 hours. Check the rice after 2.5 hours and continue cooking if needed.
  7. Ensure chicken reaches an internal temperature of 160–165°F. Remove and cover with foil if rice needs more time.
  8. Once rice is tender, serve chicken over the rice mixture.

Notes

  • Always use long-grain brown rice for best texture.
  • Do not use instant rice—it will become mushy.
  • Cooking on high heat prevents overcooked, soggy rice.
  • Use a crock pot insert for easier cleanup.
  • Add broth if rice gets too thick during cooking.
  • Add shredded cheese 15 minutes before serving for a cheesy twist.
  • Store leftovers in the fridge up to 3 days or freeze up to 3 months.

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