Print

Lightened-Up Crockpot Chicken and Rice Bowls: Easy 30-Minute Meal

lightened-up crockpot chicken and rice bowls - featured image
Print Recipe

Creamy, comforting, and surprisingly rich chicken and rice bowls made in the crockpot with simple, wholesome ingredients. A healthier twist on comfort food that’s perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium breasts)
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 cup long-grain white rice (basmati or jasmine)
  • 1 cup water
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons fresh lemon juice
  • ¼ cup chopped fresh parsley

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Pat the chicken breasts dry with paper towels and season them lightly with salt and pepper.
  2. Layer the base: Place the diced onion and minced garlic in the bottom of your slow cooker.
  3. Add chicken and seasonings: Place the chicken breasts on top of the onions. Sprinkle with dried thyme, smoked paprika, black pepper, and salt. Pour in the 4 cups of low-sodium chicken broth. The liquid should mostly cover the chicken—if not, add a little water.
  4. Cook the chicken: Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours, until the chicken reaches 165°F internally and shreds easily with a fork.
  5. Remove and shred the chicken: Using tongs, transfer the cooked chicken to a cutting board. Let it rest for 2 minutes, then shred with two forks.
  6. Add the rice: Stir the 1 cup of rice and 1 cup of water into the broth left in the slow cooker. Make sure the rice is submerged.
  7. Return the chicken: Add the shredded chicken back into the pot and stir gently to combine. Cover and cook on HIGH for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
  8. Prepare the creamy finish: While the rice finishes, mix the Greek yogurt and lemon juice in a small bowl.
  9. Finish and serve: Turn off the slow cooker. Stir in the yogurt-lemon mixture and fresh parsley. Taste and adjust seasoning.

Notes

Don’t add the rice at the beginning or it will turn mushy. Use a meat thermometer to ensure chicken reaches 165°F. Toast the rice first for extra flavor. Watch your liquid ratio—add water if dry, leave lid off if soupy. Let the pot rest for 5 minutes before serving. Don’t skip the lemon juice.

Nutrition

Keywords: crockpot chicken and rice, lightened-up, healthy, easy, weeknight dinner, meal prep, slow cooker

Find it online: https://vexifood.com/lightened-up-crockpot-chicken-and-rice-bowls-easy-30-minute-meal/