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Light Creamy Crockpot Chicken and Rice

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A creamy, comforting chicken and rice dish made in the crockpot with a secret ingredient—Greek yogurt—for a light yet satisfying meal. Perfect for busy weeknights, this recipe delivers tender chicken, perfectly cooked brown rice, and a velvety sauce without heavy cream.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 cup (200g) long-grain brown rice
  • 3 cups (720ml) low-sodium chicken broth
  • 1/2 cup (120g) plain Greek yogurt (full-fat or 2%)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1/4 cup fresh parsley, chopped
  • Zest of 1 lemon
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Prep the aromatics: Dice the onion and mince the garlic.
  2. Layer the ingredients in the crockpot: Place chicken thighs in the bottom. Sprinkle onion and garlic over the top. Pour in chicken broth, then add dried thyme, rosemary, salt, and pepper. Stir gently to combine.
  3. Add the rice: Rinse brown rice in a fine-mesh strainer under cold water for 30 seconds. Add to the crockpot and push down so it’s submerged. Do not stir after adding rice.
  4. Slow cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until rice is tender and chicken is fall-apart tender.
  5. Shred the chicken: Remove chicken to a cutting board and shred with two forks.
  6. Make the creamy finish: In a small bowl, whisk together Greek yogurt and lemon juice until smooth. Slowly stir into the crockpot with the rice and cooking liquid.
  7. Combine and rest: Return shredded chicken to the pot. Stir gently. Let sit with lid off for 5 minutes to thicken.
  8. Finish and serve: Stir in fresh parsley and lemon zest. Adjust seasoning with salt and pepper. Sprinkle with red pepper flakes if desired. Serve warm.

Notes

Don’t lift the lid during cooking. Temper the yogurt by whisking with lemon juice before adding to prevent curdling. If using chicken breasts, reduce cooking time by about 30 minutes. For white rice, reduce broth to 2 cups and cook on low for 3-4 hours. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot chicken and rice, creamy chicken and rice, light chicken and rice, slow cooker chicken and rice, Greek yogurt chicken and rice, easy weeknight dinner

Find it online: https://lenatable.com/light-creamy-crockpot-chicken-and-rice-best-easy-recipe/