12 Creamy Crockpot Chicken and Rice Dinners That Deliver No-Fuss Comfort

Busy weeknights make it hard to get a warm dinner on the table without a lot of effort. Crockpot meals with chicken and rice often work well because they cook on their own and use basic ingredients. Creamy versions can turn out comforting while keeping the prep simple. The recipes below show different ways to make these dinners with easy steps and reliable results.

Tips for Creamy Crockpot Chicken and Rice

These quick adjustments keep the rice tender and the sauce smooth.

Add Rice Toward the End

Rice turns mushy when cooked all day. Stir it in during the last hour on low.

Stir in Dairy at the Finish

Cream, cheese, or sour cream can separate over long heat. Add them in the final 30 minutes and stir until smooth.

Use Chicken Thighs

Boneless thighs stay moist and add flavor. Breasts dry out more easily in the slow cooker.

Skip Extra Liquid

The chicken and cream release their own moisture. Start with less broth than you think you need.

Creamy Tuscan Chicken and Rice with Spinach and Sun-Dried Tomatoes

This slow cooker recipe combines tender chicken and rice in a rich cream sauce with bright spinach and tangy sun-dried tomatoes. The flavors stay balanced and comforting without extra steps.

It suits busy evenings when you want a complete meal ready at the end of the day. The spinach and tomatoes keep the dish fresh while the cream and Parmesan create a smooth finish.

Creamy Tuscan Chicken and Rice with Spinach and Sun-Dried Tomatoes

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 pound boneless skinless chicken breasts
• 1 cup uncooked long grain white rice
• 2 cups chicken broth
• 1 cup heavy cream
• 4 ounces sun-dried tomatoes in oil, drained and chopped
• 3 cups fresh spinach
• 4 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker.
• Add the rice, chicken broth, minced garlic, Italian seasoning, and chopped sun-dried tomatoes. Season with salt and pepper.
• Stir gently to combine the ingredients around the chicken.
• Cover and cook on low for 4 to 5 hours, until the chicken reaches 165°F and the rice is tender.
• Remove the chicken, shred or cut it into bite-size pieces, then return it to the slow cooker.
• Stir in the heavy cream, spinach, and Parmesan cheese.
• Cover and cook for 15 more minutes on low until the spinach wilts and the sauce thickens.

Notes

Stir the spinach in at the very end so it keeps its color and texture. If the rice thickens too much after cooking, add a small splash of warm broth to loosen the sauce before serving. Leftovers store well in the fridge for up to three days and reheat best with a little extra cream or milk.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board

Cheesy Broccoli Chicken and Rice Crockpot Dinner

This crockpot meal brings together tender chicken, fluffy rice, and fresh broccoli in a creamy cheese sauce. It works well for busy weeknights when you want a full dinner with little hands-on time. The result is a hearty dish with a rich, cheesy flavor and soft textures throughout.

Cheesy Broccoli Chicken and Rice Crockpot Dinner

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1 lb boneless skinless chicken breasts
• 1 cup uncooked long grain white rice
• 1 can (10.75 oz) condensed cream of chicken soup
• 1 1/2 cups chicken broth
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups broccoli florets
• 1 1/2 cups shredded cheddar cheese

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker. Add the uncooked rice on top.
• In a bowl, stir together the cream of chicken soup, chicken broth, garlic powder, salt, and pepper until smooth. Pour this mixture over the rice and chicken.
• Cover and cook on low for 5 hours.
• Remove the chicken breasts, shred or chop them, and return the pieces to the slow cooker. Stir in the broccoli florets.
• Sprinkle the shredded cheddar cheese over the top. Cover and cook for 30 more minutes until the broccoli is tender and the cheese has melted. Stir gently before serving.

Notes

Stir the rice once after the first hour of cooking if your slow cooker runs hot, to keep it from sticking. Use frozen broccoli straight from the bag if fresh is not available, but add it in the last 20 minutes to prevent it from getting too soft. Leftovers reheat well with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl

Slow Cooker Coconut Curry Chicken and Rice

This slow cooker coconut curry chicken and rice combines tender chicken with creamy coconut sauce and fluffy rice in one pot. It suits busy weeknights when you want a hands-off meal that still feels hearty and satisfying. The flavors lean gently spiced with rich coconut undertones and a smooth texture throughout.

It works especially well for family dinners or meal prep since the slow cooker handles most of the work. The finished dish offers comforting warmth without heavy effort.

Slow Cooker Coconut Curry Chicken and Rice

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1.5 pounds boneless, skinless chicken thighs
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons red curry paste
• 1 can (14 ounces) full-fat coconut milk
• 1 cup chicken broth
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup uncooked jasmine rice
• Chopped cilantro for garnish
• Lime wedges for serving

Instructions

 

• Place the chicken thighs, diced onion, and minced garlic into the slow cooker.
• Add the red curry paste, coconut milk, chicken broth, salt, and black pepper. Stir everything to coat the chicken evenly.
• Cover and cook on low for 5 hours or on high for 3 hours until the chicken is tender.
• Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
• Stir in the uncooked jasmine rice until it is fully mixed with the sauce and liquid.
• Cover and cook on high for 30 to 45 minutes until the rice is tender and has absorbed most of the liquid.
• Serve the dish hot, topped with chopped cilantro and a squeeze of lime.

Notes

Use full-fat coconut milk to keep the sauce creamy rather than watery. Stir the rice well when adding it so it cooks evenly and does not clump. Leftovers store well in the fridge for up to three days and reheat smoothly with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker

Mushroom Thyme Creamy Chicken and Rice

This slow cooker meal brings together tender chicken, earthy mushrooms, and fragrant thyme in a creamy sauce over fluffy rice. It works well for busy weeknights when you want a hands-off dinner that still feels like a warm, home-cooked meal.

The flavors stay simple and savory, with the mushrooms adding depth and the thyme providing a light herbal note. Everything cooks together in one pot, so cleanup stays minimal.

Mushroom Thyme Creamy Chicken and Rice

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Measuring Cups
• Knife

Ingredients

  

• 1.5 pounds boneless, skinless chicken breasts
• 8 ounces sliced cremini mushrooms
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 1 (10.5 oz) can cream of mushroom soup
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup heavy cream

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker.
• Add the sliced mushrooms, diced onion, and minced garlic on top of the chicken.
• Sprinkle the dried thyme, salt, and black pepper over the ingredients.
• In a bowl, stir together the chicken broth and cream of mushroom soup until smooth, then pour the mixture over everything in the slow cooker.
• Cover and cook on low for 4 hours.
• Stir in the uncooked rice, making sure it sits in the liquid. Cover and cook for 1 more hour, or until the rice is tender and the chicken reaches 165°F.
• Remove the chicken, shred or slice it, then return it to the slow cooker. Stir in the heavy cream until the sauce turns creamy and everything is well combined.

Notes

Stir the rice gently after adding it so it cooks evenly without turning too soft. If the sauce thickens too much while sitting, add a splash of broth when reheating leftovers. This dish pairs nicely with a simple green salad on the side.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Measuring Cups, Knife

Lemon Garlic Chicken and Rice with Peas and Carrots

This crockpot meal brings bright lemon and garlic flavors to a creamy chicken and rice base. The peas and carrots add color and a touch of sweetness while the slow cooker does most of the work. It is a good choice for busy weeknights when you want something warm and filling without much hands-on time.

The finished dish has tender chicken pieces mixed with soft rice and vegetables in a light creamy sauce. Lemon keeps the flavors fresh rather than heavy.

Lemon Garlic Chicken and Rice with Peas and Carrots

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Measuring Cups
• Forks

Ingredients

  

• 1 pound boneless skinless chicken breasts
• 1 cup uncooked long-grain white rice
• 1 can (10.5 oz) cream of chicken soup
• 2 cups chicken broth
• 1 cup frozen peas and carrots
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker. Add the minced garlic, lemon zest, lemon juice, cream of chicken soup, chicken broth, thyme, salt, and pepper.
• Cover and cook on low for 4 hours.
• Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in the uncooked rice.
• Cover and cook on low for 1 more hour, or until the rice is tender.
• Stir in the frozen peas and carrots. Cover and cook for 10 more minutes until the vegetables are heated through.
• Sprinkle with fresh parsley before serving.

Notes

Stir the rice well after adding it so it cooks evenly in the creamy broth. If the mixture looks too thick at the end, add a small splash of broth before stirring in the vegetables. Leftovers reheat well with a little extra broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Measuring Cups, Forks

Cajun Creamy Chicken and Rice with Bell Peppers

This Cajun version turns basic crockpot chicken and rice into a bolder meal. Bell peppers bring sweetness that cuts through the spice, while cream keeps everything smooth and comforting. It suits weeknight dinners when you want something filling but hands-off.

The finished dish has tender chicken pieces, soft rice, and colorful peppers in a lightly spiced cream sauce. It delivers the cozy texture of classic comfort food with a bit more kick.

Cajun Creamy Chicken and Rice with Bell Peppers

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Course Main Course

Cuisine Cajun

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 2 bell peppers, sliced
• 1 small onion, diced
• 2 cups chicken broth
• 2 tablespoons Cajun seasoning
• 1 cup uncooked long-grain white rice
• 1 cup heavy cream
• 4 ounces cream cheese, cubed

Instructions

 

• Add the chicken pieces, sliced bell peppers, diced onion, chicken broth, and Cajun seasoning to the slow cooker. Stir to combine the ingredients evenly.
• Cover and cook on low for 4 hours until the chicken is tender.
• Stir in the uncooked rice and heavy cream. Cover again and cook on low for 45 to 60 minutes until the rice is soft and has absorbed most of the liquid.
• Add the cubed cream cheese and stir until it melts fully into the mixture. Let the dish sit for 5 minutes before serving.

Notes

Stir the rice in only after the chicken has cooked to keep it from turning mushy. If the sauce thickens too much on standing, add a splash of broth when reheating. Leftovers store well in the fridge for up to three days and reheat gently on the stovetop with a little extra cream to restore the texture.

Course: Main Course
Cuisine: Cajun
Equipment: Slow Cooker

Bacon Ranch Chicken and Rice Slow Cooker Meal

This slow cooker meal brings together tender chicken, smoky bacon, and a creamy ranch sauce over rice. It works well for busy weeknights when you want a hearty dinner with little hands-on time. The finished dish has a rich, savory flavor with a smooth texture from the melted cream cheese and soup base.

Bacon Ranch Chicken and Rice Slow Cooker Meal

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts
• 1 packet (1 ounce) ranch seasoning mix
• 1 can (10.5 ounces) cream of chicken soup
• 1 cup chicken broth
• 1 cup uncooked long-grain white rice
• 8 ounces cream cheese, cubed
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker. Sprinkle the ranch seasoning mix evenly over the chicken.
• Pour the cream of chicken soup and chicken broth over the top. Stir gently to combine the liquids around the chicken.
• Cover and cook on low for 5 hours.
• Add the uncooked rice and cubed cream cheese. Stir to mix everything together, then cover and cook on low for 1 more hour until the rice is tender.
• Shred the chicken with two forks and stir it back into the rice mixture. Top with the crumbled bacon and shredded cheddar cheese. Cover for 5 minutes to let the cheese melt before serving.

Notes

Cook the bacon until crisp before crumbling so it keeps its texture against the creamy rice. If the mixture looks too thick after cooking, stir in a splash of warm broth. Leftovers reheat well in the microwave with a little extra broth to loosen the rice.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet

Spinach Artichoke Chicken and Rice

This spinach artichoke chicken and rice turns the popular dip into a full crockpot dinner with tender chicken, rice, and vegetables in one creamy dish. It works well on busy evenings when you want comfort food with little hands-on time.

The result is a rich, savory meal where the cream cheese and soup create a smooth sauce that coats the rice and chicken evenly.

Spinach Artichoke Chicken and Rice

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1 pound boneless skinless chicken breasts
• 1 cup uncooked long grain white rice
• 10 ounces frozen spinach, thawed and drained
• 14 ounces canned artichoke hearts, drained and chopped
• 10.5 ounces cream of chicken soup
• 4 ounces cream cheese, cubed
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

 

• Place the chicken breasts in the slow cooker. Add the cream of chicken soup, chicken broth, cream cheese cubes, garlic powder, salt, and pepper.
• Cover and cook on low for 4 to 5 hours until the chicken is tender enough to shred.
• Shred the chicken directly in the slow cooker and stir to combine with the sauce.
• Stir in the uncooked rice, drained spinach, chopped artichoke hearts, and Parmesan cheese until everything is evenly mixed.
• Cover and cook on low for 45 to 60 minutes more, stirring once halfway through, until the rice is tender and has absorbed the liquid.

Notes

Drain the spinach very well before adding it so the sauce stays thick instead of turning watery. If the rice looks dry near the end, add a splash of broth. Leftovers reheat well in the microwave with a little extra broth stirred in to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl

Green Chile Chicken and Rice with Pepper Jack Cheese

This crockpot recipe combines tender chicken with rice in a creamy sauce that gets its mild heat from green chiles and its richness from pepper jack cheese. It works well for busy weeknights when you want a complete meal with little hands-on time. The finished dish has a smooth texture and a balanced savory flavor that appeals to both kids and adults.

Green Chile Chicken and Rice with Pepper Jack Cheese

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1 pound boneless, skinless chicken breasts
• 1 cup uncooked long-grain white rice
• 1 (4-ounce) can diced green chiles, undrained
• 1 (10.5-ounce) can cream of chicken soup
• 1 1/2 cups chicken broth
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 cup shredded pepper jack cheese
• Salt and black pepper to taste

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker.
• In a mixing bowl, stir together the cream of chicken soup, chicken broth, diced green chiles with their liquid, garlic powder, cumin, and a pinch of salt and pepper. Pour this mixture over the chicken.
• Cover and cook on low for 5 hours.
• Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in the uncooked rice.
• Cover and cook on low for 45 to 60 minutes more, until the rice is tender and has absorbed most of the liquid.
• Turn off the heat, sprinkle the shredded pepper jack cheese over the top, and stir until the cheese melts into the mixture.

Notes

Stir the rice in only after the chicken is shredded so it cooks evenly without becoming mushy. If the mixture looks too thick after the rice finishes, add a splash of warm broth before stirring in the cheese. Leftovers reheat well with a little extra broth to loosen the texture.

Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl

Tomato Basil Parmesan Chicken and Rice

This crockpot recipe turns simple ingredients into a creamy chicken and rice dinner with tomato and herb flavor. The parmesan melts into the sauce for a rich finish that feels special without extra work. It suits weeknight meals when you want comfort food with minimal effort.

The texture stays hearty with tender chicken pieces and soft rice in a light tomato cream sauce. Dried basil and garlic powder build the flavor while the cream cheese keeps everything smooth.

Tomato Basil Parmesan Chicken and Rice

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Measuring Cups
• Knife

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts
• 1 cup long grain white rice
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups chicken broth
• 4 ounces cream cheese, cubed
• 1/2 cup grated parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker. Pour the diced tomatoes with their juices and the chicken broth over the top.
• Sprinkle the dried basil, garlic powder, salt, and pepper evenly over the chicken and liquid. Add the cubed cream cheese on top.
• Cover and cook on low for 5 hours until the chicken is tender.
• Remove the chicken, shred or cut it into bite-size pieces, and return it to the slow cooker.
• Stir in the uncooked rice and grated parmesan cheese until everything is combined. Cover and cook on high for 30 minutes until the rice is tender.
• Stir well before serving. Garnish with fresh basil leaves if desired.

Notes

Stir the cream cheese thoroughly once the rice finishes cooking so it blends smoothly into the sauce. If the mixture seems thick after the rice cooks, add a splash of warm broth to loosen it. Leftovers reheat well with a little extra broth to restore creaminess.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Measuring Cups, Knife

Creamy Thai Thai Basil Chicken and Rice

This slow cooker version of creamy Thai basil chicken and rice turns simple ingredients into a weeknight meal with minimal hands-on time. The coconut milk keeps everything rich while the Thai basil brings a fresh, slightly peppery finish that sets it apart from basic chicken and rice dishes.

It works well for busy evenings when you want something comforting but with bolder flavors. Tender chicken simmers in a light coconut sauce alongside jasmine rice, and the basil stirred in at the end keeps its color and aroma intact.

Creamy Thai Thai Basil Chicken and Rice

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
• 1 cup uncooked jasmine rice
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup chicken broth
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 red bell pepper, sliced
• 1 cup fresh Thai basil leaves
• Salt and black pepper to taste
• Lime wedges for serving

Instructions

 

• Place the chicken pieces, diced onion, minced garlic, grated ginger, soy sauce, fish sauce, chicken broth, and coconut milk into the slow cooker. Stir to combine the liquids and coat the chicken.
• Cover and cook on low for 4 hours or on high for 2 hours until the chicken is tender.
• Stir in the jasmine rice and sliced red bell pepper. Cover again and cook on high for 45 to 60 minutes until the rice is soft and has absorbed most of the liquid.
• Turn off the heat and stir in the Thai basil leaves until they wilt. Taste and add salt and pepper if needed.
• Serve warm with lime wedges on the side.

Notes

Add the Thai basil only after the rice finishes cooking so it stays bright and fragrant instead of turning dark. If the sauce looks too thick after the rice step, stir in a splash of warm broth before adding the basil. Leftovers reheat well with a little extra coconut milk to loosen the texture.

Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Cutting Board, Knife

Honey Dijon Chicken and Rice with Asparagus

This crockpot meal brings together tender chicken, creamy rice, and a sweet tangy honey Dijon sauce with fresh asparagus stirred in at the end. It works well for busy weeknights when you want a full dinner with minimal hands-on time. The rice absorbs the sauce for a comforting texture while the asparagus adds a light crunch.

Honey Dijon Chicken and Rice with Asparagus

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Measuring Cups
• Knife

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/4 cup honey
• 3 tablespoons Dijon mustard
• 4 ounces cream cheese, cubed
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bunch asparagus, trimmed and cut into 2-inch pieces

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker.
• In a bowl, whisk together the chicken broth, honey, Dijon mustard, garlic powder, salt, and black pepper.
• Pour the mixture over the chicken. Add the rice and scatter the cubed cream cheese on top.
• Cover and cook on low for 5 hours or until the chicken is tender and the rice has absorbed most of the liquid.
• Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir everything to combine.
• Add the asparagus pieces, stir gently, and cook on low for 30 more minutes until the asparagus is tender-crisp.

Notes

Stir the cream cheese well after cooking to create a smooth sauce. Add the asparagus only at the end so it keeps some bite instead of turning soft. Leftovers reheat nicely with a splash of broth to loosen the rice.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Measuring Cups, Knife