Creamy Chicken and Rice

This wholesome slow-cooker creamy chicken and rice combines tender lean chicken breasts, nutty brown rice, colorful veggies like carrots, celery, and peas, plus a light, tangy creaminess from Greek yogurt and a touch of cheese. It’s a cozy, one-pot meal that’s packed with protein, fiber, and flavor—perfect for busy weeknights without the guilt.

Why You’ll Love This recipe

You’ll adore this recipe because it’s incredibly hands-off—just dump most ingredients in the crockpot and let it work its magic while you go about your day. The result is fall-apart tender chicken infused with garlic, herbs, and savory broth, paired with perfectly cooked brown rice that absorbs all those flavors.

It’s healthier than classic versions (no condensed soups here!), yet still delivers that rich, creamy comfort food texture everyone craves. The added veggies sneak in extra nutrients and natural sweetness, making it a balanced meal that feels indulgent without being heavy. It’s family-friendly, picky-eater approved, budget-friendly with pantry staples, and yields plenty for leftovers that taste even better the next day. Plus, the minimal prep means more time to relax—true set-it-and-forget-it bliss!

Yield: 6 servings

Creamy Chicken and Rice

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Healthy, creamy slow-cooker chicken and brown rice with veggies and Greek yogurt—easy, comforting, and nutritious one-pot dinner.

Prep Time 45 minutes

Cook Time 4 hours

Additional Time 5 minutes

Total Time 4 hours 50 minutes

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup uncooked long-grain brown rice
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 2.5 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 1 cup plain Greek yogurt (room temperature)
• ½ cup shredded cheddar or Colby jack cheese
• Optional: fresh parsley for garnish

Instructions

1. Grab your trusty crockpot (6-quart works great) and give the insert a quick spray of cooking oil so nothing sticks—your future self will thank you!
2. Toss in the diced chicken pieces first—they'll soak up all those yummy flavors as they cook low and slow.
3. Add the uncooked brown rice right on top; no need to rinse unless your package says so.
4. Scatter the diced onion, minced garlic, carrots, celery, and frozen peas over everything—look at that rainbow of veggies already!
5. Pour in the chicken broth, then sprinkle with thyme, salt, and pepper. Give it a gentle stir to combine without disturbing the layers too much.
6. Pop the lid on, set your crockpot to HIGH for 4 hours (or LOW for 6-7 hours), and walk away—dinner's doing its thing!
7. When the timer dings, check that the chicken is tender and rice is cooked through (it should be soft and have absorbed most liquid).
8. Turn off the heat, then gently stir in the Greek yogurt and shredded cheese until everything melts into creamy perfection—don't rush this step!
9. Taste and tweak: more salt? Fresh pepper? A bright squeeze of lemon if you like? Garnish with chopped parsley for a pop of green.
10. Serve hot in big bowls, maybe with a side salad or crusty bread—sit back, relax, and enjoy your cozy, homemade masterpiece!

Notes

This recipe avoids canned cream soups for a fresher, healthier creaminess. Use room-temp yogurt to blend smoothly. Brown rice takes longer to cook than white, so don't swap without adjusting time/liquid.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 398Total Fat 12gSaturated Fat 5gUnsaturated Fat 6gCholesterol 118mgSodium 1031mgCarbohydrates 22gFiber 4gSugar 6gProtein 49g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Use low-sodium chicken broth to control salt levels, especially if your broth or cheese is already salty.
• Dice chicken into bite-sized pieces for even cooking and easier eating—no need to shred at the end unless you prefer.
• Stir in the Greek yogurt and cheese at the very end (off heat) to prevent curdling and keep the sauce silky smooth.
• If the mixture looks too thick near the end, splash in a bit more broth; brown rice absorbs more liquid than white.
• For extra flavor, sauté the onion, garlic, carrots, and celery briefly in a pan before adding to the crockpot—it builds depth without much effort.
• Spray the crockpot insert with cooking spray to make cleanup easier.
• Taste and adjust seasoning after stirring in the dairy—fresh black pepper and a squeeze of lemon brighten it up beautifully.

Ingredients Notes in long form

Boneless, skinless chicken breasts stay juicy and lean in the slow cooker, providing high-quality protein without excess fat—cut them into 1-inch pieces for quick, even cooking. Brown rice adds hearty texture, nutty flavor, and more fiber/vitamins than white rice, making this dish more satisfying and blood-sugar friendly. Fresh garlic and onion form the aromatic base for depth.

Carrots, celery, and frozen peas bring color, crunch, and natural sweetness while boosting veggie intake. Low-sodium chicken broth keeps things light and flavorful without overpowering sodium. Plain Greek yogurt (full-fat or low-fat) is the star for healthy creaminess—it’s tangy, protein-rich, and lower in calories than heavy cream or sour cream.

A modest amount of shredded cheddar or Colby jack adds melty goodness without going overboard. Seasonings like thyme, salt, and pepper tie everything together simply and deliciously.

Variations and Substitutions

For a dairy-free version, swap Greek yogurt with coconut yogurt or a plant-based cream alternative, and use nutritional yeast or dairy-free cheese shreds instead of cheddar. Switch to chicken thighs for richer flavor and extra juiciness (they’re more forgiving in the slow cooker).

Use quinoa or farro instead of brown rice for different grains—adjust liquid and cook time accordingly. Add more veggies like broccoli florets, spinach, or mushrooms for extra nutrition and bulk. For a lighter option, reduce or omit cheese and stir in extra yogurt. Make it spicier with red pepper flakes, paprika, or diced jalapeños.

If you prefer white rice, use long-grain and reduce broth slightly since it absorbs less. For gluten-free, ensure broth and seasonings are certified GF. Turn it into a soup by adding more broth at the start.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce, stirring frequently to avoid separating. This dish freezes well—portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating; the texture holds up nicely, though the rice may soften slightly.

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