Easy Healthy Crockpot Chicken and Brown Rice
A cozy, one-pot, veggie-packed chicken and brown rice slow cooker meal with clean ingredients, tender chicken, wholesome grains, and a rich, savory broth. Family-friendly, budget-conscious, and perfect for busy weeknights or meal prep.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs about 6 thighs; chicken breasts may be substituted
- 1 cup brown rice uncooked, long-grain; avoid quick-cooking rice
- 3 cups low sodium chicken broth
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 2 medium carrots peeled and sliced into coins, or about 1 heaping cup matchstick carrots
- 2 ribs celery sliced
- 1 red bell pepper diced; green bell pepper may be substituted
- 1 1/2 cups frozen peas and corn blend no need to thaw
- 1 tablespoon olive oil extra-virgin if available
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon dried thyme or Italian seasoning
- 1 teaspoon smoked paprika regular paprika may be substituted
- 1/2 teaspoon dried oregano
- 1 bay leaf optional
- 1/2 cup plain Greek yogurt 2% or whole milk; use dairy-free yogurt if needed
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons fresh parsley or cilantro chopped, for garnish (optional)
Instructions
- Lightly grease the bottom and sides of your slow cooker with a bit of olive oil or non-stick spray to help prevent the rice from sticking and to make cleanup easier.
- Add the uncooked brown rice to the bottom of the slow cooker. Top with the chopped onion, minced garlic, sliced carrots, sliced celery, and diced bell pepper. Gently stir so the rice is evenly distributed among the vegetables.
- Nestle the chicken thighs on top of the rice and vegetable mixture in a relatively even layer. If they are very wet, pat them dry with paper towels first so they absorb more flavor.
- Drizzle the olive oil over the chicken. Sprinkle with kosher salt, black pepper, dried thyme, smoked paprika, and dried oregano. Tuck the bay leaf into the mixture. Do not stir aggressively; keep the chicken mostly on top.
- Slowly pour the chicken broth around the sides and over the top, trying not to wash all the spices off the chicken. Ensure the rice is fully submerged and the liquid almost covers the chicken, nudging gently with a spoon if needed.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–3 1/2 hours, until the chicken is very tender and the brown rice is cooked through and soft. Begin checking toward the earlier end of the time range, as slow cookers vary.
- About 30 minutes before serving, stir in the frozen peas and corn blend. Re-cover the slow cooker and continue cooking so the vegetables heat through but remain bright and not mushy.
- Remove and discard the bay leaf. Using two forks, shred the chicken directly in the slow cooker and stir it into the rice mixture. If the mixture is thicker than you like, add a splash of warm broth or water to reach a stew-like consistency.
- Turn the slow cooker to WARM. Stir in the plain Greek yogurt and lemon juice until the mixture is creamy and well combined. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Spoon the chicken and rice mixture into bowls. Garnish with chopped fresh parsley or cilantro, if using. Serve hot, optionally with a green salad, roasted vegetables, or crusty bread.
Notes
STORAGE: Refrigerate leftovers in an airtight container for up to 4 days; the rice will thicken as it absorbs liquid. For longer storage, cool completely and freeze in labeled freezer-safe containers for up to 3 months. Reheat on the stovetop or in the microwave with a splash of broth or water and adjust seasoning as needed.
VARIATIONS: For a low-fat version, use chicken breasts and nonfat Greek yogurt or omit the yogurt and add extra lemon juice. For a Mexican-inspired twist, add cumin and chili powder, swap peas and corn for black beans and corn, and top with avocado and a little cheese. For extra veggies, stir in chopped spinach or kale during the last 20 minutes of cooking. For a dairy-free version, omit the yogurt or replace it with a splash of canned coconut milk at the end.
RECIPE TIPS: Brown rice in the slow cooker will be softer and more risotto-like than on the stove. If your slow cooker runs hot, check early and consider adding an extra 1/2 cup broth at the start. Always adjust salt at the end, since broths vary in sodium.
VARIATIONS: For a low-fat version, use chicken breasts and nonfat Greek yogurt or omit the yogurt and add extra lemon juice. For a Mexican-inspired twist, add cumin and chili powder, swap peas and corn for black beans and corn, and top with avocado and a little cheese. For extra veggies, stir in chopped spinach or kale during the last 20 minutes of cooking. For a dairy-free version, omit the yogurt or replace it with a splash of canned coconut milk at the end.
RECIPE TIPS: Brown rice in the slow cooker will be softer and more risotto-like than on the stove. If your slow cooker runs hot, check early and consider adding an extra 1/2 cup broth at the start. Always adjust salt at the end, since broths vary in sodium.
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