Weight Watchers Crock Pot Chicken and Rice
This comforting crock pot chicken and rice recipe is a simple and nourishing one-pot meal. It’s ideal for busy days when you want a hearty, home-cooked dish without spending hours in the kitchen. With tender chunks of chicken, vegetables, and rice cooked in a light, savory broth, it offers all the flavors of a classic casserole with fewer calories and WW SmartPoints. The slow cooker does the work for you, making this a perfect set-it-and-forget-it dish for meal prep or family dinners.
Ingredients
- 1 pound boneless, skinless chicken breasts (or thighs), trimmed
- 1 cup uncooked brown rice (not instant)
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (optional or to taste)
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup plain nonfat Greek yogurt (for creaminess at the end, optional)
- Chopped fresh parsley for garnish (optional)
Instructions
1. Layer the ingredients in the crock pot.
Begin by placing the uncooked brown rice at the bottom of your crock pot. Add the chopped onion, carrots, celery, and minced garlic over the rice. Season everything with thyme, onion powder, garlic powder, black pepper, and salt if using.
2. Add the chicken and broth.
Place the chicken breasts on top of the vegetables and rice. Pour the chicken broth over all the ingredients, making sure the rice is submerged in liquid. The chicken will cook through while releasing flavor into the mixture, creating a rich, savory base.
3. Cook low and slow.
Cover and cook on low for 6–7 hours or high for 3–4 hours. The rice will absorb the broth and become tender, and the chicken will become fork-tender. Avoid stirring too often, as it can disrupt the rice texture.
4. Shred the chicken.
Once the chicken is fully cooked, remove it from the crock pot, shred it with two forks, and return it to the slow cooker. Stir everything together to distribute the chicken evenly throughout the rice and vegetables.
5. Add the peas and optional yogurt.
Stir in the frozen peas during the last 20–30 minutes of cooking, just long enough for them to heat through while maintaining their bright color and texture. If you’d like a creamier texture, stir in the Greek yogurt just before serving. It adds a subtle tang and richness without extra points.
6. Serve warm.
Spoon the chicken and rice into bowls and garnish with chopped parsley if desired. This dish is filling on its own, but also pairs nicely with a side of steamed green beans or a light salad.
Serving Suggestions
This crock pot chicken and rice is great for portion control and batch cooking. It holds up well in the refrigerator for easy leftovers and makes an ideal lunch or dinner that keeps you full without feeling heavy. You can also portion it out into containers for grab-and-go meals throughout the week.
