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To make this tasty meal, you will need: - 4 boneless, skinless chicken thighs - 1 cup long-grain rice, rinsed - 4 cups low-sodium chicken broth - 1 cup frozen mixed vegetables (carrots, peas, corn) - 1 onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Using fresh and good-quality ingredients makes this dish better. I always choose organic chicken when I can. It tastes richer and is healthier. Rinsing the rice removes excess starch, giving a fluffier texture. Low-sodium broth adds flavor without too much salt. Frozen veggies are convenient and keep their nutrients, making them a great choice. You can change some ingredients based on what you have. Here are a few ideas: - Chicken: Use chicken breast instead of thighs for a leaner option. - Rice: Brown rice works well but may need longer cooking time. - Vegetables: Use fresh veggies like bell peppers or zucchini if you prefer. - Herbs: If you don’t have thyme, try oregano or rosemary for a different flavor. - Broth: Vegetable broth is a good choice for a vegetarian version. Feel free to mix and match to suit your taste! For the full recipe, check out the detailed steps. First, gather all your ingredients. Here’s what you need: - 4 boneless, skinless chicken thighs - 1 cup long-grain rice, rinsed - 4 cups low-sodium chicken broth - 1 cup frozen mixed vegetables (carrots, peas, corn) - 1 onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Next, chop your onion and mince the garlic. Rinse the rice under cold water until the water runs clear. This step helps remove excess starch. Keep everything nearby for easy access. Start by heating the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes until they soften and smell great. Now, season the chicken thighs with salt, pepper, thyme, and paprika. Place them in the skillet and sear them for 2-3 minutes on each side. This step is optional, but it builds flavor. In your crockpot, combine the rinsed rice, frozen mixed vegetables, and chicken broth. Stir well to mix everything. Now, place the seared chicken thighs on top of this rice mixture. Cover the crockpot and set it to low for 6-7 hours or high for 4-5 hours. When cooking time is up, the chicken will be tender. Remove it from the pot and shred it using two forks. Add the shredded chicken back into the pot. Stir everything to combine well. Taste your dish and adjust the seasoning with more salt and pepper if needed. Most crockpots cook at different speeds. If you have a newer model, it may cook faster, so check your dish earlier. If you use a slow cooker, it may take longer. Always ensure the chicken is fully cooked. Using a meat thermometer can help. The chicken should reach 165°F (75°C). This step ensures both safety and taste. Enjoy this comforting meal with family or friends! To get the best flavor in your Crock Pot chicken and rice, start with good ingredients. Use fresh garlic and onions. Searing the chicken adds a nice touch, but it's not a must. Cook the rice with low-sodium broth for depth. Adding dried herbs, like thyme, enhances the taste. If you love spice, try adding a pinch of cayenne. This brings warmth without too much heat. Many people skip rinsing the rice before cooking. Rinsing removes extra starch, making the dish less sticky. Another mistake is not adjusting the seasoning. Always taste your dish before serving and add more salt or pepper if needed. Lastly, avoid opening the lid too often. Each time you peek, heat escapes, and cooking time increases. Garnishing can make your meal look beautiful. Fresh parsley adds a pop of color and flavor. You can also add lemon zest for a fresh twist. Serve the dish warm in bowls. Pair it with a green salad or crusty bread for a full meal. If you want to add some crunch, serve with toasted nuts on top. For the full recipe, check out the details above. {{image_2}} You can boost your meal by adding extra protein. Try sausage or shrimp for fun twists. For sausage, use sliced smoked or Italian sausage. Simply add it to the crockpot with the chicken. If you prefer shrimp, add it during the last 30 minutes of cooking. This helps keep the shrimp tender and juicy. To make this dish vegetarian or vegan, swap chicken for chickpeas or tofu. Use vegetable broth instead of chicken broth for flavor. You can also add more vegetables. Bell peppers, zucchini, or mushrooms work great. Just toss in your favorites during cooking to create a hearty meal. Don’t hesitate to experiment with herbs and spices for more flavor. For a fresh twist, add basil, oregano, or rosemary. If you love heat, try red pepper flakes or cayenne pepper. You can also mix in a splash of soy sauce or lemon juice for brightness. Each change brings a new taste to the dish, making it fun to explore different flavors. For the full recipe, check out Crock Pot Comfort Chicken & Rice. To store leftovers, let the dish cool first. Then, place it in an airtight container. I like to divide it into smaller portions. This way, I can grab a quick meal later. Store the container in the fridge. It will last for about 3 to 4 days. If you want to freeze it, use freezer-safe containers. Make sure to leave some space at the top. The dish will expand as it freezes. It’s best to freeze it within two hours of cooking. You can keep it in the freezer for up to three months. To reheat, you can use the microwave or stovetop. If using the microwave, heat in short bursts. Stir between each burst to warm evenly. If using the stovetop, add a splash of chicken broth. This helps avoid dryness. Heat over medium-low until warm. Enjoy your meal again! For the full recipe, check the earlier section. Yes, you can use brown rice in this recipe. Brown rice takes longer to cook than white rice. If you choose brown rice, add about 30 extra minutes to the cooking time. This change makes the dish heartier and adds fiber. To check if the chicken is fully cooked, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, check that the meat is no longer pink inside. It should be tender and easy to shred. You can serve this dish with a side salad or steamed green beans. A warm piece of crusty bread also pairs well. If you want something lighter, try a fresh cucumber salad. Each option adds balance to the meal and enhances the flavors. This blog post shared all you need for Crock Pot Chicken and Rice. We covered ingredients, cooking steps, and tips for the best meal. Remember, ingredient quality matters, and small flavor changes can boost your dish. Don't forget to avoid common mistakes to get it just right. You can store leftovers easily, too. Embrace your creativity with variations and try new things! This dish is simple, tasty, and perfect for any meal. Enjoy making it your own.

Crock Pot Chicken and Rice

Experience the ultimate comfort food with this easy Crock Pot Comfort Chicken & Rice recipe! Packed with tender chicken, rice, and colorful vegetables, this dish is perfect for busy weeknights. Just sear the chicken, add everything to your crockpot, and let it do the work. In just a few hours, enjoy a hearty meal that the whole family will love. Click through to discover the full recipe and savor this cozy delight today!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain rice, rinsed

4 cups low-sodium chicken broth

1 cup frozen mixed vegetables (carrots, peas, corn)

1 onion, finely chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 3-4 minutes.

    Season the chicken thighs with salt, pepper, thyme, and paprika. Add the chicken thighs to the skillet, searing for about 2-3 minutes per side until lightly browned (this step is optional but adds flavor).

      In the crockpot, combine the rinsed rice, frozen mixed vegetables, and chicken broth. Stir to combine.

        Place the seared chicken thighs on top of the rice mixture in the crockpot.

          Cover and cook on low for 6-7 hours or on high for 4-5 hours, until the chicken is fully cooked and tender.

            Once cooked, remove the chicken, shred it using two forks, and return shredded chicken back to the crockpot. Stir the mixture to combine everything well.

              Taste and adjust seasoning with more salt and pepper, if needed.

                Serve warm, garnished with fresh parsley.

                  Prep Time: 15 min | Total Time: 6-7 hrs | Servings: 4