Slow Cooker Creamy Chicken Rice Dinner—a simple chicken and rice dinner with carrots and spinach. It’s creamy but doesn’t have any “cream of” soups in it and takes just a few minutes to dump everything in and go.
Get the INSTANT POT Creamy Chicken Rice Dinner recipe here
Slow Cooker Creamy Chicken Rice Dinner
Greg was working late the other night and we had dinner without him. When he got home he microwaved himself a plate of this chicken rice dinner. I asked him what he thought of it and he said, “It’s a quintessential Karen Petersen dinner.” So I guess that’s a good thing?! Haha! He did say it was “delicious.” So that’s definitely a good thing.
I liked this meal because it was an all in one pot meal. You got some rice, chicken and veggies all in one pot and you don’t feel like you’re needing to make a side of broccoli or something else to go with it. These are personally my favorite types of dinners because who’s got time for that?
Chicken: I used boneless, skinless chicken thighs. You can use boneless skinless chicken breasts as well. They won’t be quite as tender.
Half and half: This is just a product sold in U.S. grocery stores that contains half cream and half whole milk. Alternatively you can use heavy cream.
Can I use a different vegetable besides spinach? Sure! Get creative. Broccoli would be tasty. Another idea is green beans, cauliflower, kale, mushrooms or peppers.
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What Slow Cooker Did You Use?
For this recipe I used my small 3 quart slow cooker.* I love this little slow cooker because it’s super cute and it’s just the perfect size for side dishes, drinks or small meals. It fits into my sink so I can easily hand wash it and it fits in the bottom or top of my dishwasher so I can easily stick it in there to get clean. I try to use this 3 quart slow cooker any time I can!
A simple chicken and rice dinner with carrots and spinach. It’s creamy but doesn’t have any cream of soups in it and takes just a few minutes to dump everything in and go.
- 1 1/2 cups boiling chicken broth
- 1 cup uncooked long grain brown rice
- 8 oz peeled and chopped carrots
- 1 1/4 pounds boneless, skinless chicken thighs, cut into bite size pieces
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 cup half and half
- 2 cups coarsely chopped spinach
- Salt and pepper to taste
- Add boiling broth to the slow cooker. Sprinkle in the rice. Add in the carrots. Place chicken on top. Sprinkle the salt, pepper, garlic powder on top of the chicken.
- Cover and cook on high for 2-3 hours or on low for 4-6 hours.
- Remove the lid. Stir in the half and half and the spinach. Salt and pepper to taste. Serve.
- Category: Chicken
- Method: Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.