Crockpot Chicken Breast with Brown Rice and Veggies


3.8 of 5 (9)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 323.5
  • Total Fat: 8.4 g
  • Cholesterol: 91.7 mg
  • Sodium: 1,177.0 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 40.2 g

View full nutritional breakdown of Crockpot Chicken Breast with Brown Rice and Veggies calories by ingredient
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Great one dish meal, just prepare in crockpot and leave it all day! Great one dish meal, just prepare in crockpot and leave it all day!
Number of Servings: 6


    1 cup uncooked brown rice
    1/2 chopped onion
    1 cup frozen peas and carrots
    1 10 oz package of frozen broccoli (or more!)
    3 cloves garlic, pressed or minced
    1 10.5 ounce can cream of chicken soup (try to get fat free low sodium)
    1 10.5 ounce can cream of mushroom soup (ditto)
    salt and pepper
    2 cups water
    2 lbs chicken breast (I use frozen and throw in 4-5 pieces)


Mix brown rice, veggies, soups, water and spices in crockpot.

Put chicken on top (somtimes I have to shove some of it down into the mixture to make enough room for all the chicken--I need a bigger crockpot!)

Cover and cook on high for 6-8 hours. Cooking times may vary with the crockpot.

Number of Servings: 6

Recipe submitted by SparkPeople user GONNABEHALFOFME.


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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    @ Aprilfore: Instead of soups, I've done a combination of chicken broth and sour cream before. I don't know what to tell you about no dairy... it may still work with some soy or rice milk and a little flour for a thickening agent. - 10/5/10

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  • Very Good
    1 of 1 people found this review helpful
    My family and I really liked this recipe. The chicken got tender and soft and it was very filling and healthy. We will make it again! - 3/24/09

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  • Good
    1 of 1 people found this review helpful
    I believe it should be 6-8 hours on low, b/c mine scorched and the rice got a little gummy. Otherwise it tasted was good! - 4/16/08

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  • I added small white beans. I love how the chicken just falls apart when it's done! It ended up being a chicken, brown rice, veggie stew- quite nice! I used really big garlic cloves, which was a bit much. - 8/4/14

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  • I've had bad luck too many times with rice in the crock pot-- I add my rice half way through with about a cup of a broth/water mixture. The rice cooks all the way through without being mushy, and the chicken is still delicious as long as I add more seasoning than this calls for. - 10/21/13

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  • Sorry guys ... This is absolute garbage! I even used low heat for 7 hours on the slow cooker and it was terrible! Followed the recipe except for the cooking time on high. Suggest you try something else, unless you want to ruin some excellent chicken breast.
    Gene S. - 1/19/13

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  • I used a bit more season than what was called for, and seasoned the chicken itself a little too. The flavor was good, and the chicken came out so juicy and tender but the rice was super mushy which didn't ruin it, but I wasn't expecting it to come out like a really thick soup. Overall, good though. - 2/24/12

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  • This was delicious! My husband also loved it and he's not a big chicken and veggies fan. I used frozen chicken breasts and cooked on high for 4 1/2 hours. I used double the peas and carrots rather than broccoli since i'm not a fan and went heavy on the pepper. I will be adding this to my rotation! - 9/8/11

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  • KIMD1972 is right about it needing to be set on low instead of high. Made this so it would be ready for supper and it's ready for lunch! lol Tasty though! Will make it again. - 4/15/11

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  • Didn't have brocolli - used 1 cup frozen corn instead, reduced sodium soups - very tasty! thanks for a tasty meail! - 8/14/10

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  • would this be good if we ate half and froze half? - 4/27/09

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  • awsome this is going in the crockpot for Sunday dinner Will try to get back to give thoughts on how it turned out but I think it will be great - 3/1/09

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