This Crock Pot Chicken and Rice recipe is so easy to make. And when I say easy I mean easy.
This is one of our very favorite crock pot chicken recipes and only has 3 ingredients and an onion and some spices.
4 boneless, skinless chicken breast
16-ounce family size package Vigo Saffron Yellow Rice mix
5 cups chicken broth or water
1 medium onion
2 large bay leaves
salt to taste
1/2 teaspoon pepper
Place the chicken breasts, 4 cups chicken stock, onion, bay leaves and pepper in a 6 quart crock pot.
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.
With a spoon or small strainer skim out any sediment left in the crock pot from cooking the chicken.
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.
Serve as a side dish or a meal.
Do not overcook or the rice will turn to mush.
If you are using bone-in chicken breasts after the chicken has finished cooking you will need to remove the cooked chicken from the bone before returning it to the crock pot. You should also skim the broth with a small fine-meshed strainer to make sure all of the bones have been removed from the broth to prevent choking on a bone.