Best Crock Pot Chicken Rice Recipes

CREAMY CHICKEN AND WILD RICE SOUP (CROCK POT)

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in half-and-half. Increase heat setting to High.
• Cover; cook 15 to 30 minutes longer or until hot.

CROCK POT CHICKEN AND RICE

Steps:

• Mix dry soup to wet soup and rice and milk in a bowl.
• Lay chicken in lightly greased crock pot. Place 1 tablespoons butter on top of each piece of chicken.
• Pour over soup mixture.
• Season with pepper and sprinkle the parmesan cheese on top.
• Cook in crock pot for 8-10 hours on low or 4-6 hours on high.
• Enjoy!

CROCK POT CHICKEN AND RICE

Steps:

• Add chicken, butter, and seasoning to a Crock pot.
• Cook on a low setting for 6-8 hours, high setting for 2-3 hours.
• One hour before you eat, add cream cheese & soup.
• Let melt, then stir to combine.
• Pull chicken into smaller pieces using a pair of forks.
• Serve over rice.

CROCK-POT CHEESY MEXICAN CHICKEN AND RICE

Steps:

• 1. Place chicken breasts in the crockpot.
• 2. Mix together the salsa, queso dip, chicken stock, taco seasoning, garlic powder and uncooked rice.
• 3. Pour the mixture over the chicken.
• 4. Cook on low for 4-5 hours Adjust cooking time depending on the size of the chicken breasts.
• 5. Garnish with sour cream if desired.

CROCK POT CHICKEN & RICE CASSEROLE

Steps:

• Mix in crock pot the 3 cans of soup & rice. Place chicken on top of the mixture, then add diced celery (optional). Cook for 3 hrs on high or 4 hours on low. makes 4 servings.
• More rice, about 1/2 cup and 2 more chicken breasts may be added to make 6 servings.
• you can also use chicken tenderloin or other boneless chicken parts.
• Enjoy.

FIESTA CHICKEN WITH BARLEY AND BROWN RICE (CROCK POT)

Steps:

• Sprinkle chicken with pepper and lightly brown in a large nonstick skillet, 5 minutes on each side.
• Place onion, chipotle pepper, and garlic in the crock pot, followed by the chicken.
• Pour tomato juice over the chicken.
• Sprinkle chicken with cumin, chili powder, and more black pepper.
• Pour canned tomatoes & green chilis over chicken.
• Cover and cook on low for 4-5 hours.
• Remove chicken, and stir uncooked rice and barley into the slow cooker (check the dryness at this time, too, and add some water or other liquid in if you need to).
• Place chicken back on top and continue to cook on low for 1 1/2 - 2 1/2 more hours until grains are tender but not overdone.
• Serve with cheese and sour cream, if desired.

CROCK POT LEMON GARLIC CHICKEN AND WILD RICE

Steps:

• Season the chicken breasts generously with salt and pepper.
• Place the chicken breasts in the bottom of a slow cooker.
• Add the garlic and rice.
• Add the lemon juice to the water and stir.
• Pour this mixture over the rice and chicken.
• Stir once to coat.
• Place the lid on the slow cooker and set on low for 8 hours.
• To plate, place a serving of the rice on each plate and top with 1 chicken breast.
• Garnish with fresh parsley sprigs.

CROCK POT MEXICAN CHICKEN AND SPANISH RICE

Steps:

• Place chicken in to crock pot. Mix water, taco seasoning, and salsa (I use half the jar) together. Pour onto chicken. Set crock pot to low and let it cook for 3 to 4 hours.
• After chicken is done remove and put rice in leftover liquid. While rice is cooking shredded or slice chicken.
• Once rice is done (about 10 to 20, depending on how cooked you like your rice) mix chicken in or serve as taco or make enchiladas with the chicken.

CROCK POT LEMON GARLIC CHICKEN WITH WILD RICE

Steps:

• Season the chicken breasts with salt and pepper.
• (I use more pepper than salt, but that's my preference).
• Place the chicken breasts in the bottom of a slow cooker.
• Add the garlic and rice.
• Add the lemon juice to the water and stir.
• Pour this mixture over the rice and chicken.
• Stir once to coat.
• Place the lid on the slow cooker and set on low for 8 hours.

CROCK POT CHICKEN & RICE

Steps:

• 1. Mix onion soup mix, cream of mushroom soup, milk, water and rice in a small mixing bowl.
• 2. Spray crock pot with cooking spray.
• 3. Lay chicken breasts in crock pot. Place one Tablespoon margarine on each chicken breast.
• 4. Pour soup mixture over chicken breasts. Salt and pepper to taste. Sprinkle with grated American cheese.
• 5. Cover, cook on low 8 to 10 hours or on high for 4 to 6 hours.

CROCK POT CHICKEN AND WILD RICE SOUP

Steps:

• DO NOT use quick cooking or instant rice.
• Combine broth, chicken (cut into bite size pieces), water, celery, carrots, rice and enclosed seasoning packet, onion, pepper and parsley flakes in a 4 to 7 quart Crock Pot slow cooker; mix well.
• Cover; cook on LOW for 6 to 7 hours, or on HIGH 4 to 5 hours, or until chicken is tender.
• Stir in vinegar, if desired.

CREAMY CHICKEN WILD RICE SOUP - CROCK POT

Steps:

• Rinse the rice under running water. In a 5-½ quart slow cooker, place uncooked rice, chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking. Allow to cool.
• slightly then shred with two forks.
• Add the chicken back to the slow cooker and continue cooking vegetables through. Melt butter in a small saucepan.
• Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
• Add the bechemel sauce to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.

CROCK-POT CHICKEN AND WILD RICE

Steps:

• Spray bottom and sides of 5-6 quart slow cooker with non-stick cooking spray.
• Layer (in this order) chicken breasts, rice mix, soups and mushrooms.
• Cook on low for 5 hours or until chicken is tender.

CROCK POT CHICKEN WILD RICE CASSEROLE

Steps:

• In large skillet, cook bacon until crisp. Remove bacon, crumble and refrigerate.
• Remove all but 1 tablespoon bacon drippings from skillet. Add onion and garlic to skillet and cook and stir for 2-3 minutes.
• Stir in broth, water, and condensed soup; cook and stir until bubbly, 3-4 minutes.
• Place wild rice and carrots in 3-4 quart crock pot. Top with chicken pieces and pour mixture in skillet over chicken. Sprinkle with marjoram.
• Cover crock pot and cook on HIGH for 1 hour.
• Stir mixture, making sure wild rice is submerged in liquid.
• Reduce crock pot setting to LOW and cook, covered, for 6-8 hours until chicken is thoroughly cooked and wild rice is tender.
• Sprinkle reserved bacon into crock pot during the last 30 minutes of cooking time.

CROCK POT BRAZILIAN SAFFRON CHICKEN AND RICE

Steps:

• Sprinkle chicken with garlic salt.
• Heat oil in 12 inch skillet over medium-high heat.
• Add chicken and cook until brown on all sides; drain.
• Place chicken in 4 quart slow cooker.
• Top with ham, onion, and bell pepper. Add broth.
• Cover and cook on Low 5 to 6 hours until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Remove chicken from crock pot. Stir rice mix into mixture in crock pot, add chicken.
• Cover and cook on High about 1 hour or until rice is tender.
• Serve chicken and rice sprinkled with olives.

CROCK POT LEMON CHICKEN WITH RICE

Steps:

• Put first eight ingredients in slow cooker. Stir. Place chicken breasts on top. Season with salt and pepper. Cover and cook on low 5-6 hours.

CROCK-POT CHICKEN, RICE, & BEANS

Steps:

• Mix the salsa, water, & taco seasoning in a crock pot. Place the frozen breasts in the mixture then sprinkle with salt & pepper.
• Cover with a lid & cook on low for 3 hours. Uncover, flip over the breasts then stir in the black beans. Recover & continue to cook for another 2 1/2 hours.
• Shred the chicken breasts then place back into the pot. Add in the cream cheese & stir until melted.
• Turn off the heat, pour in the uncooked rice, stir then cover. Let sit for 12 minutes then spoon onto plates & top with shredded cheese (if using).

CREAMY CROCK-POT CHICKEN AND BROCCOLI OVER RICE

Steps:

• Place soups, chicken broth, salt, Cajun and garlic seasoning into a crock pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.
• When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.
• Serve over steamed rice and sprinkle with cheese.

CROCK POT CHICKEN AND RICE WITH BLACK OLIVES

Steps:

• Heat oil in skillet and brown chicken over medium heat.
• While chicken is browning, make the sauce by combining onion, garlic, chicken broth, sherry, Tabasco, bay leaf, and thyme in a mixing bowl.
• Remove browned chicken from skillet and season to taste with salt and pepper.
• Add chicken to crock pot and cover with sauce.
• Cover and cook on low for about 8 hours.
• Remove chicken and turn crock pot to High.
• Thoroughly mix corn starch and water, then add to crock pot liquid.
• Place cover over the crock pot so that lid is slightly ajar and cook until sauce thickens, about 20-30 minutes.
• Add olives to thickened sauce.
• Place chicken on a bed of rice and cover with sauce.

CROCK POT CHICKEN AND PEPPERS WITH GRAVY OVER RICE

Steps:

• Place chicken in slow cooker. Sprinkle with garlic powder and season salt, to taste.
• Cut tops off of peppers and scoop out insides. Discard. Cut peppers into lengthwise. Put in crock pot on top of chicken.
• Mix the rest of the ingredients in a separate bowl; pour over chicken and peppers.
• Cover and cook on low for 6 hours or high 3 hours.
• Mix flour and water in a small bowl. Turn crock pot to High and add flour mixture. Cover and cook for another half hour. This will help the "gravy" thicken up.
• While "gravy" is cooking, prepare rice according to package directions (I use Success Boil in the Bag and it comes out perfect every time).
• Serve chicken, peppers and gravy over rice.