16 Delicious Crockpot Rice Recipes Easy to Make

There’s nothing quite like coming home to the comforting aroma of a meal that’s been simmering away in your crockpot all day, especially when it involves the versatile and beloved ingredient—rice! Whether you’re craving something hearty, looking for a quick dinner solution, or eager to try new flavors, our roundup of 16 delicious crockpot rice recipes is sure to inspire your next easy-to-make, mouthwatering meal. Let’s dive in!

Savory Crockpot Chicken and Rice

Just when you thought your crockpot couldn’t get any more magical, here comes a dish that’s like a cozy hug in a bowl. Savory Crockpot Chicken and Rice is the lazy chef’s dream come true, combining minimal effort with maximum flavor.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs (juicy and tender)
• 1 cup of long-grain white rice (fluffy and fragrant)
• 2 cups of chicken broth (rich and savory)
• 1 cup of diced carrots (crunchy and sweet)
• 1 cup of diced celery (crisp and fresh)
• 1 small onion, finely chopped (pungent and aromatic)
• 2 cloves of garlic, minced (bold and spicy)
• 1 tbsp of olive oil (smooth and fruity)
• 1 tsp of dried thyme (earthy and warm)
• 1 tsp of salt (fine and sea-derived)
• 1/2 tsp of black pepper (coarsely ground and pungent)

Instructions

1. Heat the olive oil in a skillet over medium heat until shimmering, about 2 minutes.
2. Add the chicken thighs and sear until golden brown on both sides, approximately 4 minutes per side.
3. Transfer the chicken to the crockpot, layering it evenly at the bottom.
4. In the same skillet, sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
5. Add the sautéed vegetables to the crockpot, spreading them over the chicken.
6. Pour the chicken broth into the crockpot, ensuring it covers the ingredients.
7. Sprinkle the rice, thyme, salt, and pepper over the mixture, stirring gently to combine.
8. Cover and cook on low for 4 hours, or until the rice is tender and the chicken is cooked through.
9. Let the dish rest for 10 minutes before serving to allow the flavors to meld beautifully.

Now, this dish isn’t just a meal; it’s a masterpiece of tender chicken, perfectly cooked rice, and veggies that still have a bit of bite. Serve it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick that’ll make your taste buds dance.

Hearty Crockpot Beef and Rice Casserole

Gather ’round, busy bees and flavor seekers, because we’re about to dive into a dish that’s as forgiving as your crockpot after a long day. This hearty casserole is the culinary equivalent of a warm hug, promising minimal fuss and maximum flavor.

Ingredients

• 1.5 lbs of chuck beef, cut into hearty, bite-sized chunks
• 1 cup of long-grain white rice, uncooked and ready to soak up all the goodness
• 2 cups of beef broth, rich and savory to build that deep flavor base
• 1 cup of diced tomatoes, juicy and vibrant for a touch of acidity
• 1 medium onion, finely chopped to melt into the background sweetness
• 2 cloves of garlic, minced for that punchy aroma
• 1 tbsp of Worcestershire sauce, for an umami kick that’ll make your taste buds dance
• 1 tsp of smoked paprika, for a whisper of smokiness
• Salt and freshly ground black pepper, to season like you mean it
• 1 tbsp of olive oil, for a slick start

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the beef chunks and brown on all sides, about 3-4 minutes per side. This isn’t just for looks; browning equals flavor, so don’t skip this step!
2. Transfer the beef to your crockpot. In the same skillet, toss in the onions and garlic, sautéing until they’re just soft and fragrant, about 2 minutes. Scrape all those tasty bits into the crockpot too.
3. Add the rice, beef broth, diced tomatoes, Worcestershire sauce, smoked paprika, salt, and pepper to the crockpot. Give everything a good stir to combine. Pro tip: If you’re using a slow cooker liner, now’s the time to thank past you for the easy cleanup.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours. The casserole is ready when the rice is tender and the beef falls apart with a fork. No peeking too often; every lift of the lid adds 15 minutes to your cooking time!
5. Once done, let it sit for 10 minutes before serving. This rest period lets the rice absorb any remaining liquid and the flavors to marry beautifully.

Every bite of this casserole is a cozy symphony of tender beef, fluffy rice, and a sauce that’s rich with depth. Serve it straight from the crockpot for that ‘come one, come all’ family-style vibe, or plate it up with a sprinkle of fresh herbs for a touch of elegance.

Creamy Crockpot Mushroom Rice

Who knew that your crockpot could turn into a magic cauldron, conjuring up a dish so creamy and dreamy it’ll make your taste buds do a happy dance? This Creamy Crockpot Mushroom Rice is the lazy gourmet’s dream, blending earthy mushrooms with the comfort of perfectly cooked rice, all while you binge-watch your favorite show.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups sliced cremini mushrooms, with their earthy, nutty charm
• 1 small yellow onion, diced into tiny, tear-inducing pieces
• 2 cloves garlic, minced to release their pungent magic
• 3 cups chicken broth, rich and golden
• 1/2 cup heavy cream, luxuriously thick
• 2 tbsp unsalted butter, for a silky, rich base
• 1 tsp salt, to awaken all the flavors
• 1/2 tsp black pepper, freshly ground for a subtle kick
• 1/4 cup grated Parmesan cheese, for a salty, umami finish

Instructions

1. In your crockpot, melt the unsalted butter on the high setting until it’s fully liquid and bubbling slightly, about 2 minutes.
2. Add the diced yellow onion and minced garlic, stirring until they’re soft and fragrant, about 3 minutes. Tip: Don’t rush this step; the sweetness of the onions is key!
3. Toss in the sliced cremini mushrooms, cooking until they’ve released their moisture and start to brown, about 5 minutes. Tip: This is where the magic starts, so let them get a little color.
4. Stir in the rinsed long-grain white rice, coating it evenly with the buttery, mushroomy goodness.
5. Pour in the chicken broth and heavy cream, then add the salt and black pepper, giving everything a good stir to combine.
6. Cover and cook on low for 3 hours, or until the rice is tender and has absorbed all the liquid. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
7. Once done, stir in the grated Parmesan cheese until it’s melted and the dish is creamy.

And just like that, you’ve got a bowl of creamy, dreamy mushroom rice that’s as comforting as a hug from your grandma. Serve it with a sprinkle of extra Parmesan on top or alongside a crisp green salad for a meal that’s anything but ordinary.

Spicy Crockpot Jambalaya Rice

Oh, the joys of coming home to a kitchen that smells like a New Orleans street festival! Our Spicy Crockpot Jambalaya Rice is here to turn your slow cooker into a magic pot of bold flavors and hearty comfort, with just enough kick to keep things interesting.

Ingredients

• 1 lb plump, juicy chicken thighs, diced
• 1/2 lb smoky andouille sausage, sliced into rounds
• 1 large sweet onion, finely chopped
• 1 green bell pepper, diced with precision
• 2 celery stalks, sliced with care
• 3 garlic cloves, minced to perfection
• 1 cup long-grain white rice, uncooked and ready to soak up flavors
• 2 cups rich chicken broth, homemade if you’re fancy
• 1 can (14.5 oz) fire-roasted diced tomatoes, with their smoky juices
• 2 tbsp vibrant tomato paste
• 1 tbsp Cajun seasoning, because we’re not playing around
• 1/2 tsp cayenne pepper, for those who dare
• 2 tbsp fresh parsley, chopped for a pop of color
• 1 tbsp luxurious olive oil

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and andouille sausage, browning them for about 5 minutes to unlock those deep flavors.
2. Transfer the meats to your crockpot. In the same skillet, sauté the onion, bell pepper, celery, and garlic until they’re just soft, about 3 minutes, then add them to the crockpot too.
3. Stir in the rice, chicken broth, diced tomatoes, tomato paste, Cajun seasoning, and cayenne pepper into the crockpot. Give it a good mix to ensure every grain of rice is coated in that spicy, tomatoey goodness.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Resist the urge to peek; we’re building flavor here!
5. Once done, fluff the jambalaya with a fork, sprinkle with fresh parsley, and let it sit for 5 minutes to thicken up.

What you’ve got now is a jambalaya that’s bursting with layers of spice, smokiness, and soul. Serve it in deep bowls with a side of crusty bread to sop up every last bit of that glorious sauce, or go wild and top it with a fried egg for breakfast jambalaya—because rules were made to be broken.

Healthy Crockpot Brown Rice and Vegetables

Veggies and grains, unite! This ‘Healthy Crockpot Brown Rice and Vegetables’ is your ticket to a fuss-free, flavor-packed meal that practically cooks itself while you binge-watch your favorite series. Who said healthy can’t be hearty and hilarious?

Ingredients

• 1 cup of nutty, wholesome brown rice
• 2 cups of vibrant, low-sodium vegetable broth
• 1 tablespoon of golden, aromatic extra virgin olive oil
• 2 cloves of pungent, finely minced garlic
• 1 medium, crisp yellow onion, diced
• 2 cups of colorful, chunky-cut mixed vegetables (think bell peppers, carrots, and zucchini)
• 1 teaspoon of smoky, ground cumin
• 1/2 teaspoon of fiery, crushed red pepper flakes
• Salt and freshly ground black pepper to make it sing

Instructions

1. Drizzle that golden extra virgin olive oil into your crockpot, and turn it on to the low setting to warm up.
2. Toss in the diced yellow onion and minced garlic, letting them sweat and get fragrant for about 2 minutes.
3. Add the nutty brown rice, chunky-cut mixed vegetables, smoky cumin, and fiery red pepper flakes to the pot, stirring to coat everything in that garlicky goodness.
4. Pour in the vibrant vegetable broth, ensuring the rice is fully submerged for even cooking.
5. Cover and let it cook on low for 3 hours, resisting the urge to peek, as steam is the secret to fluffy rice.
6. After 3 hours, give it a gentle stir, season with salt and freshly ground black pepper, and cook for another 30 minutes to let the flavors marry.
7. Tip: If the rice seems too dry, add a splash more broth. Too wet? Leave the lid off for the last 15 minutes.

Zesty and vibrant, this dish is a textural dream with the rice perfectly tender and the veggies with just the right bite. Serve it topped with a sprinkle of fresh herbs or a dollop of creamy avocado for an Instagram-worthy bowl that tastes as good as it looks.

Comforting Crockpot Cheese and Rice

Picture this: a lazy Sunday afternoon, your crockpot doing all the heavy lifting while you binge-watch your favorite show. That’s the magic of our Comforting Crockpot Cheese and Rice—a dish so easy, it practically makes itself.

Ingredients

• 1 cup of long-grain white rice, fluffy and perfect
• 2 cups of sharp cheddar cheese, shredded to melty perfection
• 1 can (10.5 oz) of creamy condensed cheddar cheese soup
• 1 1/2 cups of whole milk, rich and velvety
• 1/2 cup of unsalted butter, cubed and ready to melt
• 1/2 teaspoon of garlic powder, for a hint of savory
• 1/4 teaspoon of freshly ground black pepper, for a little kick

Instructions

1. Spray your crockpot with non-stick cooking spray to prevent any cheesy tragedies.
2. Add the long-grain white rice, sharp cheddar cheese, condensed cheddar cheese soup, whole milk, unsalted butter, garlic powder, and black pepper to the crockpot. Stir to combine all the ingredients into a cheesy, dreamy mixture.
3. Cover and cook on LOW for 2 hours, resisting the urge to peek, as it lets the heat escape. Tip: Stirring is not needed, but if you must, do it quickly to keep the heat in.
4. After 2 hours, give the mixture a good stir to ensure everything is perfectly combined and the rice is tender. Tip: If the rice isn’t quite done, cover and cook for an additional 15-30 minutes.
5. Once the rice is tender and the cheese is gloriously melted, turn off the crockpot. Let it sit for 5 minutes to thicken up. Tip: This resting time is crucial for achieving the ultimate creamy texture.

Lusciously creamy with a comforting cheesy goodness, this dish is a hug in a bowl. Serve it up as is, or get fancy by topping it with crispy bacon bits or a sprinkle of green onions for a pop of color and crunch.

Flavorful Crockpot Spanish Rice

Picture this: a lazy Sunday afternoon where your crockpot does all the heavy lifting, transforming simple ingredients into a vibrant, flavor-packed Spanish rice that’s got more personality than a reality TV star. It’s the kind of dish that makes you want to do a little happy dance right there in the kitchen.

Ingredients

• 1 cup of long-grain white rice, rinsed until the water runs clear
• 2 cups of rich, homemade chicken broth (or store-bought, we won’t tell)
• 1 can (14.5 oz) of fire-roasted diced tomatoes, with their smoky juices
• 1 medium yellow onion, diced with the precision of a ninja
• 2 cloves of garlic, minced so fine they’ll make you cry (happy tears)
• 1 tbsp of vibrant smoked paprika
• 1 tsp of ground cumin, for that earthy warmth
• 1/2 tsp of turmeric, because we love a golden hue
• 2 tbsp of extra virgin olive oil, the liquid gold of the kitchen
• Salt, just enough to make the flavors pop like confetti

Instructions

1. Heat the extra virgin olive oil in a skillet over medium heat until it shimmers like a mirage in the desert.
2. Add the diced onion and minced garlic, sautéing until they’re softer than your favorite pillow, about 5 minutes.
3. Sprinkle in the smoked paprika, ground cumin, and turmeric, stirring constantly for 1 minute to wake up those spices.
4. Transfer the onion and spice mixture to your crockpot, along with the rinsed rice, fire-roasted tomatoes, and chicken broth. Give it a stir like you’re mixing a potion.
5. Cover and cook on low for 2.5 hours, or until the rice is tender and has absorbed all the liquid like a culinary sponge.
6. Fluff the rice with a fork, then let it sit for 5 minutes to settle its flavors like a good nap.

Serve this Spanish rice as the star of your meal, or let it play a supporting role next to some grilled chicken or fish. Either way, it’s guaranteed to steal the show with its smoky, savory flavors and perfectly fluffy texture.

Easy Crockpot Lemon Garlic Rice

Fancy a dish that’s as easy as tossing stuff into a pot and calling it a day? Our Easy Crockpot Lemon Garlic Rice is here to save your dinner plans with minimal effort and maximum flavor.

Ingredients

• 1 cup of long-grain white rice, rinsed until the water runs clear
• 2 cups of chicken broth, simmering and savory
• 3 cloves of garlic, minced to pungent perfection
• 1 lemon, zested and juiced for a bright citrus punch
• 2 tablespoons of rich extra virgin olive oil
• 1 teaspoon of sea salt, for that just-right seasoning
• 1/2 teaspoon of finely ground black pepper, for a subtle kick
• 1/4 cup of fresh parsley, chopped for a herby finish

Instructions

1. In your crockpot, combine the rinsed long-grain white rice, simmering chicken broth, minced garlic, lemon zest, lemon juice, and rich extra virgin olive oil. Stir to mix all the ingredients well.
2. Cover the crockpot and set it to cook on LOW for 2 hours. Tip: Resist the urge to peek! Keeping the lid on ensures the rice cooks evenly.
3. After 2 hours, check the rice. It should be tender and have absorbed all the liquid. If it’s still a bit firm, cover and cook for an additional 15 minutes.
4. Once the rice is perfectly cooked, fluff it with a fork. Tip: Fluffing the rice separates the grains, giving it that ideal light and fluffy texture.
5. Stir in the sea salt, finely ground black pepper, and fresh chopped parsley. Tip: Adding the parsley last keeps its color vibrant and flavor fresh.

Unbelievably simple, right? This rice comes out bursting with zesty lemon and aromatic garlic, with a texture so fluffy it practically dances on your fork. Serve it alongside grilled chicken or fish for a meal that’s anything but boring.

Rich Crockpot Coconut Rice

Who knew that your trusty crockpot could transport you straight to a tropical paradise with just one bite? This Rich Crockpot Coconut Rice is the lazy gourmet’s ticket to flavor town, combining creamy coconut milk with fluffy rice for a dish that’s as easy to make as it is delicious to devour.

Ingredients

• 1 cup of jasmine rice, fragrant and long-grained
• 1 can (13.5 oz) of creamy coconut milk, rich and velvety
• 1 cup of water, to perfectly cook the rice
• 1 tablespoon of unsalted butter, for a touch of richness
• 1/2 teaspoon of salt, to enhance all the flavors
• 1 tablespoon of sugar, for a subtle sweetness

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, to remove excess starch and prevent clumping.
2. In your crockpot, combine the rinsed rice, coconut milk, water, unsalted butter, salt, and sugar. Stir gently to mix all the ingredients together.
3. Cover and cook on low for 2 hours, resisting the urge to peek, as keeping the lid on ensures even cooking.
4. After 2 hours, check the rice. It should be tender and all the liquid absorbed. If it’s still a bit firm, cover and cook for an additional 15 minutes.
5. Once cooked, fluff the rice with a fork to separate the grains and release the aromatic steam.

Get ready to serve this luscious coconut rice as a side to your favorite curry, or top it with fresh mango slices for a sweet twist. The texture is irresistibly creamy, with each grain of rice perfectly cooked, offering a subtle coconut flavor that’s not too overpowering but just right.

Simple Crockpot Fried Rice

Get ready to revolutionize your leftover game with this ridiculously easy crockpot fried rice that’ll have you questioning why you ever bothered with a wok. Perfect for those days when your ambition is high but your energy is… not.

Ingredients

• 2 cups of day-old, fluffy jasmine rice (because fresh rice is a sticky mess)
• 1 tbsp of toasted sesame oil (for that nutty, aromatic punch)
• 2 large, farm-fresh eggs (whisked like you mean it)
• 1 cup of frozen peas and carrots (no chopping required, thank you very much)
• 3 tbsp of soy sauce (the good, gluten-free kind if you’re fancy)
• 1/2 cup of diced, sweet yellow onion (for a little crunch and a lot of flavor)
• 2 cloves of garlic, minced (because what’s fried rice without garlic?)
• 1/2 tsp of finely ground black pepper (to spice things up)

Instructions

1. Plug in your crockpot and set it to high. Let it warm up while you prep, about 10 minutes should do.
2. Toss in the toasted sesame oil, diced onion, and minced garlic. Stir them around until they’re friends, about 2 minutes.
3. Push the onion and garlic to one side and pour in the whisked eggs. Scramble them right there in the pot until just set, about 3 minutes. Tip: Don’t overcook the eggs; they’ll finish cooking with the rice.
4. Add the day-old rice, frozen peas and carrots, soy sauce, and black pepper. Stir everything together like you’re mixing the pot of gold at the end of the rainbow.
5. Cover and let it cook on high for 1 hour, stirring halfway through. Tip: If the rice looks dry, splash in a tablespoon of water to keep it moist.
6. Give it a taste and adjust the seasoning if needed. Tip: A dash of extra soy sauce can save the day if it’s bland.

Marvel at your masterpiece—this fried rice is fluffy, flavorful, and packed with just the right amount of crunch. Serve it straight from the crockpot for maximum laziness points, or fancy it up with a sprinkle of green onions and a drizzle of sriracha for the ‘gram.

Tasty Crockpot Sausage and Rice

Picture this: a dish so effortlessly delicious, it practically cooks itself while you binge-watch your favorite show. That’s the magic of our Tasty Crockpot Sausage and Rice – a hearty, flavor-packed meal that’s as easy as it is satisfying.

Ingredients

• 1 lb savory Italian sausage, casings removed
• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups rich chicken broth, for that deep, savory base
• 1 medium onion, diced into tiny, flavor-packed pieces
• 2 cloves garlic, minced to aromatic perfection
• 1 red bell pepper, chopped into vibrant, sweet chunks
• 1 tbsp extra virgin olive oil, for a silky start
• 1/2 tsp smoked paprika, for a whisper of warmth
• Salt and freshly ground black pepper, to season just right

Instructions

1. Heat the extra virgin olive oil in a skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Transfer the browned sausage to your crockpot, leaving the flavorful drippings in the skillet.
3. In the same skillet, sauté the diced onion and red bell pepper until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds, just until fragrant.
4. Scrape the vegetable mixture into the crockpot with the sausage. Tip: This step builds layers of flavor, so don’t skip it!
5. Add the rinsed rice, chicken broth, smoked paprika, salt, and pepper to the crockpot. Stir well to combine all the ingredients.
6. Cover and cook on LOW for 2.5 hours, or until the rice is tender and has absorbed all the liquid. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
7. Once done, give everything a good stir to fluff the rice and distribute the sausage and veggies evenly. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld beautifully.

Dig into this cozy, one-pot wonder where each bite is a perfect harmony of smoky sausage, fluffy rice, and sweet peppers. Serve it straight from the crockpot for that rustic, family-style charm, or plate it up with a sprinkle of fresh parsley for a pop of color. Either way, it’s a crowd-pleaser that’ll have everyone coming back for seconds.

Quick Crockpot Rice Pudding

Ready to dive into a dessert that’s as easy as it is delicious? This Quick Crockpot Rice Pudding is your ticket to creamy, dreamy bliss without the fuss. Perfect for those days when you want something sweet but can’t be bothered to babysit the stove.

Ingredients

• 1 cup of plump, short-grain white rice
• 4 cups of creamy whole milk
• 1/2 cup of granulated sugar, because life’s too short for skimping
• 1 teaspoon of pure vanilla extract, for that heavenly aroma
• 1/2 teaspoon of ground cinnamon, for a warm, spicy kick
• A pinch of salt, to make all the flavors pop
• 1/2 cup of golden raisins, for a chewy surprise

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. Combine the rinsed rice, whole milk, sugar, vanilla extract, cinnamon, and salt in your crockpot.
3. Stir the mixture gently to ensure everything is well mixed.
4. Cover and cook on LOW for 3 hours, stirring occasionally to prevent sticking.
5. After 3 hours, add the golden raisins and stir them into the pudding.
6. Continue cooking on LOW for another 30 minutes, or until the rice is tender and the pudding has thickened to your liking.
7. Once done, turn off the crockpot and let the pudding sit for 10 minutes to thicken further.

Kick back and enjoy this lusciously creamy rice pudding, where each spoonful is a perfect balance of sweet, spicy, and downright comforting. Serve it warm with a sprinkle of cinnamon on top or chill it for a refreshing twist. Either way, it’s a bowlful of happiness.

Delicious Crockpot Rice and Beans

Get ready to fall head over heels for this no-fuss, flavor-packed dish that’s about to become your weeknight hero. ‘Delicious Crockpot Rice and Beans’ is the culinary equivalent of a warm hug, and it’s so easy, you’ll laugh all the way to the dinner table.

Ingredients

• 1 cup long-grain white rice, fluffy and perfect
• 2 cups chicken broth, savory and rich
• 1 can (15 oz) black beans, drained and rinsed to perfection
• 1 small onion, diced with precision
• 2 cloves garlic, minced with love
• 1 tbsp cumin, ground to aromatic bliss
• 1 tsp smoked paprika, for that smoky whisper
• 2 tbsp olive oil, extra virgin and glorious
• Salt, just enough to make the flavors sing

Instructions

1. Heat the olive oil in a skillet over medium heat until it shimmers like a summer mirage.
2. Add the diced onion and minced garlic, sautéing until they’re softer than your favorite pillow, about 3 minutes.
3. Stir in the cumin and smoked paprika, toasting them just until the kitchen smells like your favorite Mexican restaurant.
4. Transfer the onion mixture to your crockpot, followed by the rice, black beans, and chicken broth. Stir to combine like you’re mixing potion.
5. Cover and cook on low for 2-3 hours, or until the rice is tender and has absorbed all the broth like a flavorful sponge.
6. Give it a gentle stir, then let it sit for 5 minutes to achieve the perfect texture.

Every bite of this dish is a fiesta of textures, from the tender rice to the hearty beans, all wrapped in a smoky, savory embrace. Serve it topped with a dollop of sour cream or a sprinkle of fresh cilantro for an extra pop of color and flavor.

Wholesome Crockpot Wild Rice Soup

Unbelievably easy and outrageously delicious, this Wholesome Crockpot Wild Rice Soup is your ticket to comfort food heaven without the hassle. Perfect for those days when you want to pretend you’re a gourmet chef but really just want to throw everything in a pot and call it a day.

Ingredients

• 1 cup uncooked wild rice, rinsed and drained
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and chopped into bite-sized pieces
• 2 celery stalks, chopped
• 1 lb boneless, skinless chicken thighs, cut into chunks
• 4 cups chicken broth, low-sodium and rich in flavor
• 1 cup whole milk, creamy and luxurious
• 2 tbsp unsalted butter, melted to golden perfection
• 1 tsp dried thyme, fragrant and earthy
• Salt and freshly ground black pepper, to season

Instructions

1. In your crockpot, combine the wild rice, onion, garlic, carrots, celery, and chicken thighs.
2. Pour in the chicken broth and stir to mix all the ingredients together.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the rice is tender and the chicken is cooked through.
4. Remove the chicken thighs and shred them using two forks. Tip: Let the chicken cool slightly to avoid burning your fingers.
5. Return the shredded chicken to the crockpot. Stir in the whole milk and melted butter. Tip: For a thicker soup, let it cook uncovered for an additional 15 minutes.
6. Season with dried thyme, salt, and pepper. Stir well to combine. Tip: Taste as you go to adjust the seasoning to your preference.
7. Serve hot, garnished with fresh parsley if desired.

Lusciously creamy with a satisfying chew from the wild rice, this soup is a hug in a bowl. Try serving it with a side of crusty bread for dipping, or over a bed of steamed greens for a lighter take.

Zesty Crockpot Cilantro Lime Rice

Howdy, food lovers! If your taste buds are screaming for something that’s a little zesty, a whole lot of limey, and ridiculously easy to whip up, then you’ve stumbled upon the right recipe. Let’s dive into this flavor fiesta that’s about to make your crockpot the MVP of your kitchen.

Ingredients

• 2 cups of long-grain white rice, fluffy and perfect for soaking up flavors
• 3 cups of chicken broth, rich and savory to build the base
• 1/4 cup of fresh cilantro, finely chopped for that herby punch
• Juice of 2 limes, freshly squeezed for maximum zing
• 1 tbsp of olive oil, extra virgin and smooth to coat the rice
• 1 tsp of salt, just enough to elevate all the flavors
• 1/2 tsp of cumin, ground to add a warm, earthy note
• 2 cloves of garlic, minced to infuse a subtle kick

Instructions

1. Rinse the 2 cups of long-grain white rice under cold water until the water runs clear to remove excess starch.
2. In your crockpot, combine the rinsed rice, 3 cups of chicken broth, 1/4 cup of fresh cilantro, juice of 2 limes, 1 tbsp of olive oil, 1 tsp of salt, 1/2 tsp of cumin, and 2 cloves of minced garlic. Stir well to ensure everything is perfectly mingled.
3. Cover and cook on high for 2 hours or on low for 4 hours, resisting the urge to peek so the steam works its magic.
4. Once the cooking time is up, fluff the rice with a fork to separate the grains and release any trapped steam.
5. Let the rice sit uncovered for 5 minutes to achieve the ideal texture—slightly sticky yet perfectly distinct grains.

Unbelievably simple, right? This Zesty Crockpot Cilantro Lime Rice comes out bursting with bright, tangy flavors and a texture that’s just the right side of sticky. Serve it as a vibrant side to grilled meats or pile it into burritos for a fiesta in every bite.

Sweet Crockpot Rice and Raisins

Just when you thought your crockpot couldn’t get any sweeter, along comes this ridiculously easy and comforting dish that’ll have you dancing in your kitchen. Sweet Crockpot Rice and Raisins is like a hug in a bowl, perfect for those days when you’re craving something sweet without the fuss.

Ingredients

• 1 cup of plump, juicy raisins
• 1 cup of long-grain white rice, rinsed until the water runs clear
• 2 cups of creamy whole milk
• 1/2 cup of granulated sugar, because we’re not messing around
• 1 tbsp of pure vanilla extract, for that heavenly aroma
• 1/2 tsp of ground cinnamon, for a spicy kick
• A pinch of salt, to balance the sweetness
• 2 tbsp of unsalted butter, because butter makes everything better

Instructions

1. In your trusty crockpot, combine the rinsed rice, raisins, milk, sugar, vanilla extract, cinnamon, and a pinch of salt. Stir gently to mix all the ingredients together.
2. Dot the top with unsalted butter, then cover and cook on LOW for 2 hours. Resist the urge to peek; let the magic happen.
3. After 2 hours, give it a good stir. If the rice isn’t tender and the mixture hasn’t thickened, cover and cook for another 30 minutes.
4. Once done, let it sit for 10 minutes off the heat. This waiting period is crucial for achieving the perfect creamy texture.
5. Serve warm, and watch as it disappears before your eyes. Tip: For an extra indulgent twist, drizzle with a bit of heavy cream or sprinkle with toasted nuts.

Zesty yet comforting, this dish is a creamy dream with pops of sweet raisins and a hint of spice. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an instant dessert upgrade.

Conclusion

Exploring these 16 delicious crockpot rice recipes is just the beginning of your easy, flavorful cooking journey. Each dish promises simplicity and satisfaction, perfect for busy home cooks across North America. We’d love to hear which recipes became your favorites—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy slow cooking!

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