Need a simple dinner for two that basically cooks itself? This Crockpot Chicken and Rice is a no-fuss favorite that’s perfect for busy weeknights, cozy weekends, or any time you want comfort food without the hassle.

It uses affordable pantry staples, takes just minutes to prep, and cooks hands-off in your slow cooker while you do literally anything else.

What makes this recipe shine is the balance of convenience and comfort. The chicken stays tender and juicy, the rice cooks right in the broth for maximum flavor, and the peas and carrots bring just enough sweetness and color to keep things from feeling bland.

No need to precook anything or dirty extra pans. Just stir it all together, set it on low, and walk away.

This is also one of those meals that feels a little like a warm hug. It’s hearty, satisfying, and familiar. It’s great for couples, solo dinners with leftovers, or even for sharing with a kiddo who prefers simple flavors.

Plus, it’s easy to customize if you want to add other veggies or spices.

Make It a Meal

Turn this simple crockpot dinner into a full meal with just a few easy add-ons:

• Side salad – something crisp and green to contrast the warm rice
• Bread or rolls – crusty bread or even garlic toast makes it extra cozy
• Fruit or light dessert – a bowl of berries or something citrusy keeps it fresh

Want to dress it up? Sprinkle chopped parsley or green onion on top before serving for a pop of color and a little extra flavor.

Crockpot Chicken and Rice for Two

Recipe by Tammy Poppie

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Servings

2

servings

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Ingredients

• 1 large boneless, skinless chicken breast (about 8 ounces)

• ½ cup uncooked white rice (long grain or jasmine recommended)

• 1 cup chicken broth

• ½ cup frozen peas and carrots

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon salt

• ⅛ teaspoon black pepper

• Cooking spray

Directions

• Spray a 3–4 quart slow cooker with cooking spray.
• Add the chicken breast, rice, chicken broth, peas and carrots, garlic powder, onion powder, salt, and pepper. Stir gently to combine.
• Cover and cook on low for 3½ to 4 hours, or until the rice is tender and the chicken is cooked through.
• Shred or slice the chicken, stir to mix well, and serve warm.

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