Marry Me Crockpot Chicken and Rice
Creamy, comforting, and packed with flavor, this slow cooker Marry Me Chicken and Rice brings together tender seared chicken, fluffy rice, and a rich sun-dried tomato Parmesan sauce. Finished with wilted spinach and fresh herbs, it’s an easy, nourishing one-pot meal that feels elevated enough for guests but simple enough for any night of the week.
Equipment
- Slow Cooker
Ingredients
- 4 boneless, skinless chicken breasts
- 1 ½ cups Jasmin or basmati rice, rinsed
- 2 cups chicken broth
- 1 cup full-fat coconut milk (or heavy cream)
- ½ cup grated Parmesan
- ½ cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 2 tablespoon butter or olive oil
- 4 cups baby spinach
- salt + pepper
- Fresh basil or parsley
Instructions
- Sear the chicken in butter or olive oil for 2–3 minutes per side until golden.
- Add rinsed rice to the bottom of a greased slow cooker. Place the seared chicken on top.
- Whisk together broth, cream, Parmesan, sun-dried tomatoes, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Pour over the chicken and rice.
- Cook on LOW 4–5 hours or HIGH 2½–3 hours, until rice is tender and chicken is cooked through.
- Stir in spinach 15–20 minutes before serving so it wilts gently.
- Finish with fresh herbs and extra Parmesan.