Jan 292022
 

Crockpot Chicken And Rice

4 medium boneless chicken breasts
16 ounce family size package Vigo Saffron Yellow Rice mix
5 cups chicken broth
1 medium onion
2 large bay leaves
1 teaspoon salt
ยฝ teaspoon pepper

Place the chicken, onion, bay leaves and pepper in a 6 quart crock pot
Pour 4 cups chicken broth over the chicken
Cook for 3-4 hours on high or until the chicken is cooked through
Remove chicken from crock pot and break apart into large chunks
Remove the onion and bay leaves from the crock pot and discard
Return the chicken to the crock pot
Add the yellow rice to the crock pot and stir
Cook for an additional hour or until the rice is tender

Thoughts
I love Chicken And Yellow Rice and so does my family. I think I’ve only made it in a Crockpot once before, and in the oven once. Both are ways to make it when you are too busy to spend much time on the chicken. It was good but not as good as the way I’ve made it since I started cooking.

My family and I think the recipe that tastes the best is the one I’ve been making for over 40 years, using bone in/skin on whole chicken leg quarters.ย  It’s more steps and time but tastes so much better and definitely worth the extra time if you have it.

Weekend Cooking

 Posted by at 5:50 AM

  22 Responses to “Crockpot Chicken And Rice”

  1. I like the sound of this one. We arenโ€™t fans of chicken breast but boneless thighs would work for us.
    I used the slow cooker last night and made overnight oatmeal

    • My son only likes dark meat so I buy thighs/legs a lot, but Publix had a sale on the breasts that I couldn’t pass up. I love overnight oats with flaxseed, walnuts, and fruit.

  2. Looks delicious and I am quite of fan of the slow cooker for ease and convenience. The yellow saffron rice looks really interesting.

  3. I agree with Tina, chicken thighs all the way!

  4. I’ve become a fan of bone in, skin on chicken thighs in the past year!

  5. I’m not a chicken thigh fan, but my husband is, so I alternate between breasts and legs. I can see how this one would taste much better with the bone-in legs.

    • I like both dark and white (white a little more) but my son only likes dark, so I alternate too. We both love yellow rice so it tasted very good to both of us.

  6. We were in the heaviest-snowfall swath of a big storm yesterday, and I was worried about the power staying on so I didn’t use the CrockPot. I’ve been doing a lot of cooking, though, as it turns out, because the storm is over and we are snowed in for now. Shoveling is going to be our afternoon activity, so I’m taking advantage of this time to sit and visit the other Weekend Cooking blogs!
    I love chicken and rice in combination — any kind of chicken and any kind of rice! My husband made a roast chicken dinner yesterday, and the breast meat from that is so much better than cooking boneless chicken breast, I don’t know why we don’t do it more often. I guess it’s the mess of picking the chicken carcass, making stock, cleaning the roasting pan, etc. but he did all that, too, so it didn’t affect me much. ๐Ÿ˜‰

    • I heard about that storm. I know it’s crazy but I grew up in Ohio and I miss those snow storms. When I was a kid I loved riding in the car down roads that had been plowed and the snow was stacked up so high on both sides it looked like we were driving through a tunnel ๐Ÿ™‚

      I love all kinds of chicken too but this time decided to use some boneless skinless breasts I bought on sale. When my husband was alive I always used chicken leg quarters and he was always the one who picked the meat and fat off the bones. I don’t enjoy doing that (yuck) so now I either use boneless skinless breasts or thighs.

  7. It’s hard to beat recipes you’ve have been around for 40 years, but this sounds like a good compromise when prep time is tight. I buy boneless breasts more than thighs, mostly because my husband prefers them… but I think thighs are more flavorful.

  8. Oh this sounds yum! I like that it uses yellow rice and chicken breasts. Crockpot meals are the best especially on crazy days because so many of them are just kind of dump and stir.

  9. I like the sound of this! Thanks for sharing this recipe.

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