12 Really Tasty Crockpot Recipes With Rice

There’s nothing quite like the aroma of a warm, hearty meal filling your home.

These 12 delicious crockpot recipes with rice are sure to delight your taste buds and make your life a little easier.

From a comforting Chicken and Rice Casserole to the vibrant flavors of Thai Coconut Rice Soup, there’s something for everyone.

Whether you’re in the mood for spicy Jambalaya or creamy Beef Stroganoff Rice, each recipe is designed to bring joy to your dinner table.

Let’s get cooking and transform simple ingredients into something truly special!

Chicken and Rice Casserole

Chicken and Rice Casserole is a hearty, comforting dish that’s perfect for busy weeknights or a cozy family dinner. The beauty of this recipe lies in its simplicity and the fact that it can be prepared in a crockpot, allowing the flavors to meld together beautifully over the course of several hours.

With tender chicken, perfectly cooked rice, and a creamy sauce, this dish is a crowd-pleaser that will leave everyone at the table satisfied. Using a crockpot not only saves time but also enriches the flavors as the ingredients slowly cook together. The chicken becomes incredibly tender, and the rice absorbs all the delicious spices and juices, creating a rich and flavorful casserole.

This recipe is designed to serve 4-6 people, making it ideal for family meals or small gatherings.

Ingredients (Serving Size: 4-6 people):

• 2 cups long-grain white rice
• 4 boneless, skinless chicken breasts
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup chicken broth
• 1 small onion, chopped
• 1 cup frozen peas and carrots mix
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional)

Cooking Instructions:

1. Prep the Chicken: Start by seasoning the chicken breasts with salt, pepper, garlic powder, onion powder, and dried thyme. This guarantees the chicken is well-flavored as it cooks.
2. Layer Ingredients: In the crockpot, add the rice first, spreading it evenly across the bottom. Place the seasoned chicken breasts on top of the rice.
3. Add Vegetables and Soups: Sprinkle the chopped onion and the frozen peas and carrots mix over the chicken. Then, pour the cream of chicken soup and cream of mushroom soup over the top, spreading it to cover the chicken and vegetables.
4. Pour in the Broth: Add the chicken broth to the crockpot. This will help cook the rice and keep the dish moist. Stir gently to verify the soups and broth are mixed well with the rice.
5. Cook: Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours. The dish is ready when the rice is tender and the chicken is fully cooked.
6. Add Cheese (Optional): If desired, sprinkle shredded cheddar cheese over the casserole in the final 30 minutes of cooking, allowing it to melt and blend with the dish for added richness.

Extra Tips:

When preparing Chicken and Rice Casserole in a crockpot, be mindful of the rice’s texture. Using long-grain white rice is recommended as it tends to hold its structure better during slow cooking.

If the casserole seems too thick, you can add a bit more chicken broth to loosen it up. Additionally, feel free to customize the vegetables based on your preferences or what you have on hand.

Finally, for added flavor, you can sear the chicken breasts in a skillet before adding them to the crockpot, which will give them a nice color and enhance the overall taste of the dish.

Beef and Mushroom Risotto

Transforming the classic Italian risotto into a crockpot dish brings convenience and ease together with rich flavors. This Beef and Mushroom Risotto is perfect for those who crave the creamy texture of traditional risotto but prefer a hands-off approach. The hearty beef adds depth, while the earthy mushrooms complement the creamy arborio rice wonderfully.

By using a crockpot, you allow the ingredients to meld over time, resulting in a dish that’s both comforting and satisfying. Cooking risotto in a crockpot guarantees that you achieve the perfect consistency without the constant stirring typically required by the stovetop method. The slow cooking process allows the arborio rice to release its starches gradually, creating a naturally creamy texture.

With a blend of beef broth, tender beef chunks, and a medley of mushrooms, this dish is an ideal choice for a cozy family dinner or a meal with friends. Serve it up and watch as everyone savors the rich flavors and inviting aroma.

Ingredients (serving size: 4-6 people):

• 1 pound beef stew meat, cut into 1-inch cubes
• 1 cup arborio rice
• 2 cups beef broth
• 1 cup water
• 1 cup sliced mushrooms (button or cremini)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by seasoning the beef stew meat with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned. This step locks in the juices and adds flavor. Remove the beef and set aside.
2. Sauté Vegetables: In the same skillet, add the butter and onions and sauté until the onions are translucent. Add the garlic and mushrooms and cook for another 5 minutes until the mushrooms are tender.
3. Assemble in the Crockpot: Transfer the seared beef, sautéed onions, garlic, and mushrooms into the crockpot. Add the arborio rice, beef broth, water, and white wine. Stir to combine all ingredients evenly.
4. Begin Cooking: Cover the crockpot and set it to low heat. Let it cook for about 4-5 hours, or until the rice is tender and the liquid has been absorbed. Stir occasionally if possible.
5. Finish the Dish: Once cooked, stir in the grated Parmesan cheese until it melts and integrates into the risotto, adding a creamy texture. Taste and adjust seasoning with more salt and pepper if needed.
6. Serve: Scoop the risotto into bowls and garnish with fresh parsley for an added touch of color and flavor.

Extra Tips:

For the best results, use arborio rice, as its high starch content gives risotto its characteristic creaminess. If you prefer a richer flavor, you can replace half the water with additional beef broth.

Stirring occasionally during the cooking process helps distribute flavors evenly and prevents sticking. For a vegetarian version, omit the beef and use vegetable broth instead.

Spicy Sausage Jambalaya

Spicy Sausage Jambalaya is a hearty and flavorful dish that brings the vibrant tastes of the American South right to your dinner table. This one-pot meal is ideal for busy weeknights or a comforting weekend dinner. The combination of spicy sausage, tender rice, and a medley of vegetables creates a deliciously rich and satisfying meal that everyone in the family will love.

Using a crockpot to prepare this dish means less time in the kitchen and more time to enjoy with loved ones, as the slow cooking process allows the flavors to meld beautifully, resulting in a mouth-watering jambalaya.

This Spicy Sausage Jambalaya recipe is designed to serve 4-6 people, making it perfect for family meals or small gatherings. It’s packed with proteins and vegetables, and the rice soaks up all the spices and broth, creating a dish that’s both filling and flavor-packed.

Whether you’re a fan of traditional Southern cuisine or trying it for the first time, this jambalaya will surely impress with its depth of flavor and ease of preparation.

Ingredients:

• 1 pound of spicy sausage (such as Andouille or chorizo), sliced
• 1 1/2 cups of long-grain white rice
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 onion, diced
• 2 stalks of celery, diced
• 3 cloves of garlic, minced
• 1 (14.5-ounce) can of diced tomatoes
• 2 cups of chicken broth
• 1 teaspoon of paprika
• 1/2 teaspoon of cayenne pepper (adjust to taste)
• 1 teaspoon of dried thyme
• 1 teaspoon of dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons of olive oil
• 2 tablespoons of chopped parsley (for garnish)

Instructions:

1. Prepare Ingredients: Begin by slicing the sausage into bite-sized pieces, and dice the bell peppers, onion, and celery. Mince the garlic cloves.
2. Sauté Sausage: In a skillet, heat the olive oil over medium heat. Add the sliced sausage and sauté until browned on all sides, about 5-7 minutes. This step adds depth to the sausage flavor before slow cooking.
3. Combine Ingredients in Crockpot: Transfer the browned sausage to the crockpot. Add the diced bell peppers, onion, celery, and minced garlic. Stir in the rice.
4. Add Liquids and Seasonings: Pour in the diced tomatoes (with their juices) and chicken broth. Add the paprika, cayenne pepper, thyme, oregano, bay leaf, and season with salt and pepper. Stir everything together to combine.
5. Cook in Crockpot: Cover the crockpot with the lid and cook on low for 4-5 hours or on high for 2-3 hours. Stir the mixture occasionally to guarantee the rice cooks evenly.
6. Check for Doneness: After the cooking time, check that the rice is tender and has absorbed most of the liquid. Adjust seasoning with additional salt or cayenne pepper as desired.
7. Serve and Garnish: Remove the bay leaf before serving. Spoon the jambalaya into bowls and garnish with chopped parsley for a fresh finish.

Extra Tips:

For a more robust flavor, consider using a smoked sausage for this dish. If you prefer a less spicy jambalaya, reduce the amount of cayenne pepper or use a milder sausage.

You can also add shrimp or chicken for added protein, just verify they’re cooked through before serving. If the jambalaya is too thick, you can thin it with a bit more chicken broth towards the end of cooking.

Finally, make sure to taste and adjust the seasonings as needed for the perfect balance of flavors.

Vegetarian Curry With Rice

Vegetarian Curry with Rice is a delightful dish that combines the rich flavors of a traditional curry with the wholesome goodness of rice. This recipe is ideal for those looking to enjoy a nutritious, plant-based meal that’s both hearty and satisfying. The curry is made in a crockpot, allowing the spices and vegetables to meld together over time, creating a depth of flavor that’s truly irresistible.

The rice serves as the perfect accompaniment, soaking up the flavorful sauce and providing a comforting base for the dish. This recipe is perfect for busy weeknights or leisurely weekends when you want to enjoy a delicious homemade meal without spending too much time in the kitchen. The crockpot does most of the work, freeing you up to focus on other tasks or simply relax.

Whether you’re a seasoned vegetarian or just trying to incorporate more plant-based meals into your diet, this Vegetarian Curry with Rice is sure to become a favorite. With its vibrant mix of vegetables and aromatic spices, it’s a dish that’s both healthy and satisfying.

Ingredients (Serves 4-6):

• 1 cup basmati rice
• 2 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (optional for heat)
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 large onion, chopped
• 2 carrots, sliced
• 1 bell pepper, chopped
• 1 zucchini, sliced
• 1 cup cauliflower florets
• 1 can (15 oz) chickpeas, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Base: Rinse the basmati rice under cold water until the water runs clear. Set aside. In the crockpot, pour in the vegetable broth and coconut milk, stirring to combine.
2. Add Spices and Aromatics: Add the curry powder, ground cumin, ground coriander, turmeric, cayenne pepper (if using), minced garlic, and grated ginger to the crockpot. Stir everything together to guarantee the spices are well distributed.
3. Incorporate Vegetables: Add the chopped onion, sliced carrots, bell pepper, zucchini, and cauliflower florets to the crockpot. Stir the mixture to coat the vegetables evenly with the spice blend.
4. Add Chickpeas and Rice: Stir in the drained chickpeas and rinsed basmati rice. Mix well to guarantee the rice is evenly distributed among the vegetables.
5. Cook the Curry: Cover the crockpot with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. Check occasionally to guarantee the rice doesn’t stick to the sides.
6. Season and Serve: Once cooked, taste the curry and adjust the seasoning with salt and pepper if necessary. Garnish with fresh cilantro leaves before serving. Serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

For a creamier curry, you can add a few tablespoons of cashew or almond butter to the mix before cooking. If you prefer a thicker curry, remove the lid in the last 30 minutes of cooking to let some of the liquid evaporate.

Feel free to customize the vegetables based on what you have on hand or what’s in season. If you’re looking to add some additional protein, tofu or paneer can be added in the last hour of cooking to soak up the flavors. Finally, remember that the spice level can be adjusted to suit your preference by altering the amount of cayenne pepper.

Teriyaki Chicken and Rice

Teriyaki Chicken and Rice is a delicious and easy-to-make meal that can be prepared using a crockpot. This dish combines the savory flavors of teriyaki sauce with tender chicken and fluffy rice, making it a family favorite. Cooking this meal in a crockpot not only allows for the flavors to meld beautifully but also provides a convenient way to prepare dinner with minimal effort.

Simply set it up in the morning, and you’ll have a warm, comforting meal ready by dinnertime. The slow cooking process guarantees that the chicken becomes incredibly tender, while the rice absorbs all the wonderful flavors of the teriyaki sauce and chicken juices. This dish is perfect for busy weeknights or when you want a fuss-free, hearty meal.

Plus, since it’s cooked all in one pot, cleanup is a breeze. Serve it garnished with green onions or sesame seeds for an extra touch of flavor and visual appeal.

Ingredients (serves 4-6):

• 2 pounds boneless, skinless chicken thighs
• 1 cup low-sodium soy sauce
• 1/2 cup water
• 1/4 cup brown sugar
• 2 tablespoons honey
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cups uncooked jasmine or basmati rice
• 3 cups chicken broth
• 1 cup frozen peas
• 1 red bell pepper, chopped
• 3 green onions, sliced
• Sesame seeds for garnish (optional)

Cooking Instructions:

1. Prepare the Sauce: In a medium bowl, mix together the soy sauce, water, brown sugar, honey, minced garlic, minced ginger, rice vinegar, and sesame oil. Stir until the sugar is dissolved and the ingredients are well combined.
2. Assemble in Crockpot: Place the chicken thighs at the bottom of the crockpot. Pour the prepared teriyaki sauce over the chicken, making sure they’re fully covered.
3. Cook the Chicken: Cover the crockpot with its lid and set it to cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
4. Prepare Rice: About 1 hour before serving, rinse the rice under cold water until the water runs clear. Add the rice, chicken broth, frozen peas, and chopped red bell pepper to the crockpot. Stir gently to combine with the sauce and chicken.
5. Continue Cooking: Replace the lid and continue cooking on high for an additional hour, or until the rice is fully cooked and has absorbed most of the liquid.
6. Finish and Serve: Once cooked, fluff the rice with a fork and confirm it’s evenly mixed with the chicken and vegetables. Garnish with sliced green onions and sesame seeds before serving.

Extra Tips:

For best results, use chicken thighs as they remain tender and juicy after slow cooking. If you prefer a thicker sauce, you can remove the chicken and rice at the end and thicken the sauce with a cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons water) by simmering it on the stovetop for a few minutes before serving.

Additionally, if you like a bit of heat, consider adding a pinch of red pepper flakes to the sauce. Always verify to check the rice for doneness and adjust the cooking time if necessary, as different types of rice may require slight variations in cooking time.

Creamy Chicken Alfredo Rice

Creamy Chicken Alfredo Rice is a delightful dish that combines the rich flavors of creamy Alfredo sauce with tender chicken and perfectly cooked rice. This comforting meal is perfect for busy weeknights, as it’s made effortlessly in a crockpot. The slow cooking process allows the flavors to meld together beautifully, resulting in a dish that’s both satisfying and delicious. Ideal for serving 4-6 people, this recipe is sure to become a favorite in your household.

The combination of juicy chicken, savory Parmesan cheese, and creamy Alfredo sauce creates a rich and hearty meal that pairs perfectly with rice. As the ingredients slowly cook together, the rice absorbs the flavors of the sauce and chicken, creating a harmonious blend of taste and texture. This dish is versatile and can be adjusted to suit your preferences, such as adding vegetables or using different types of cheese. It’s a simple yet elegant dish that will impress your family and friends.

Ingredients for 4-6 servings:

• 1 ½ pounds boneless, skinless chicken breasts
• 2 cups long grain white rice
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons unsalted butter
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Crockpot: Begin by lightly greasing the crockpot with a non-stick spray or a little bit of olive oil to prevent sticking.
2. Add the Chicken: Place the boneless, skinless chicken breasts at the bottom of the crockpot. Season them with garlic powder, Italian seasoning, salt, and pepper.
3. Add Rice and Broth: Pour the uncooked rice over the chicken, making certain it’s evenly distributed. Then, add the chicken broth to the crockpot, making sure the rice is fully submerged in the liquid.
4. Cook on Low: Cover the crockpot with its lid and set it to cook on low for 3-4 hours. This allows the chicken to become tender and the rice to cook thoroughly by absorbing the broth.
5. Add Cream and Cheese: After 3-4 hours of cooking, remove the lid and stir in the heavy cream, Parmesan cheese, and butter. Mix well to ascertain everything is well combined and the cheese has melted into the sauce.
6. Continue Cooking: Cover the crockpot again and let it cook for an additional 20-30 minutes on low. This will allow the sauce to thicken and coat the chicken and rice beautifully.
7. Serve and Garnish: Once the cooking time is complete, turn off the crockpot. Serve the creamy chicken alfredo rice hot, garnished with freshly chopped parsley if desired.

Extra Tips:

For the best results, avoid opening the crockpot lid during the initial cooking time, as it will release valuable heat and moisture. If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a tablespoon of cold water and add it to the crockpot along with the cream and cheese in step 5.

Additionally, you can customize this recipe by adding vegetables such as broccoli or spinach during the last hour of cooking for extra nutrition and flavor.

Seafood Paella in Crockpot

Seafood Paella is a traditional Spanish dish that’s bursting with rich flavors and vibrant colors. By using a crockpot, you can achieve the same delicious taste with minimal effort, making it perfect for busy days or when you want to impress guests without spending hours in the kitchen. The slow cooking process allows the flavors to meld beautifully, and the rice absorbs the savory broth, creating a mouthwatering one-pot meal.

This crockpot version of Seafood Paella simplifies the traditional recipe while still delivering a satisfying and hearty dish. The combination of shrimp, mussels, and calamari guarantees a delightful variety of seafood textures and flavors in each bite. The addition of saffron and smoked paprika enhances the dish’s aroma and gives it its distinctive golden color. This recipe is perfect for serving 4-6 people, making it ideal for family dinners or small gatherings.

Ingredients for 4-6 servings:

• 1 1/2 cups Arborio rice
• 1 pound shrimp, peeled and deveined
• 1/2 pound mussels, cleaned and debearded
• 1/2 pound calamari, cleaned and cut into rings
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads
• 4 cups chicken or seafood broth
• 1 cup frozen peas
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 lemon, cut into wedges
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Start by chopping the onion and red bell pepper, and mincing the garlic. Clean and prepare the seafood by peeling and deveining the shrimp, cleaning the mussels, and cutting the calamari into rings.
2. Sauté Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, and garlic. Sauté until the vegetables are softened, about 5 minutes. This step enhances the flavors of the aromatics before adding them to the crockpot.
3. Assemble in Crockpot: Transfer the sautéed vegetables to the crockpot. Add the Arborio rice, diced tomatoes, smoked paprika, saffron threads, and broth. Stir to combine all the ingredients evenly.
4. Cook the Base: Cover the crockpot and cook on low for 3-4 hours, or until the rice is tender and has absorbed most of the liquid. Check occasionally and stir gently to ascertain even cooking.
5. Add Seafood: Once the rice is cooked, add the shrimp, mussels, and calamari to the crockpot. Stir gently to incorporate them into the rice mixture. Cover and cook on high for an additional 30 minutes, or until the seafood is cooked through and the mussels have opened.
6. Finish the Dish: Add the frozen peas to the crockpot and gently stir them into the paella. Allow them to heat through for about 5 minutes. Season with salt and pepper to taste.
7. Serve and Garnish: Serve the Seafood Paella hot, garnished with fresh parsley and lemon wedges on the side for squeezing over the dish.

Extra Tips:

• For the best flavor, use fresh seafood rather than frozen. If you must use frozen, verify it’s thoroughly thawed and drained before adding to the crockpot.
• Saffron is a key ingredient in traditional paella, but if it’s unavailable, you can substitute with a pinch of turmeric for color, though the flavor will differ slightly.
• Avoid opening the crockpot lid frequently during cooking, as this releases heat and prolongs the cooking time.
• If you prefer a spicier version, you can add a pinch of cayenne pepper or a few slices of fresh chili to the sautéed vegetables.

Southwest Chicken and Rice

Southwest Chicken and Rice is a delicious and hearty dish that combines the rich flavors of the Southwest with the convenience of a crockpot. This recipe is perfect for busy families looking for a filling meal that’s easy to prepare. The combination of tender chicken, fluffy rice, and a medley of spices creates a mouthwatering meal that’s sure to become a family favorite.

With the use of a crockpot, the ingredients meld together beautifully, infusing the dish with a depth of flavor that’s hard to beat. This dish is ideal for serving 4-6 people, making it perfect for family dinners or small gatherings. The slow cooking process not only makes the chicken incredibly tender but also allows the rice to absorb all the flavors of the spices and broth.

With its vibrant taste and comforting texture, Southwest Chicken and Rice is a dish that will have everyone asking for seconds. Prepare to enjoy a meal that’s as satisfying as it’s simple.

Ingredients:

• 1.5 pounds boneless, skinless chicken breasts
• 1 cup uncooked long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions:

1. Prepare the Crockpot: Begin by lightly greasing the inside of your crockpot with cooking spray or a small amount of oil to prevent sticking.
2. Layer Ingredients: Place the boneless chicken breasts at the bottom of the crockpot. Next, add the uncooked rice, black beans, corn, and diced tomatoes with green chilies over the chicken.
3. Add Spices and Broth: Sprinkle the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper evenly over the other ingredients. Pour the chicken broth over the top, making sure it covers the rice and vegetables.
4. Cook: Cover the crockpot with its lid and set it to cook on low for 4-5 hours or on high for 2-3 hours. The dish is ready when the chicken is fully cooked and the rice is tender.
5. Shred Chicken: Once cooked, carefully remove the chicken breasts, shred them using two forks, and then return the shredded chicken to the crockpot. Stir everything together to combine.
6. Add Cheese: Sprinkle the shredded cheddar cheese over the top of the mixture. Cover and let it cook for an additional 15-20 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve: Once the cheese is melted, garnish with fresh cilantro if desired. Serve the dish hot with lime wedges on the side for an added zest.

Extra Tips: For an added depth of flavor, consider browning the chicken breasts in a skillet before adding them to the crockpot. This step isn’t necessary but can enhance the overall taste.

Also, if you prefer a bit more heat, add a diced jalapeño or a pinch of cayenne pepper to the mix. Be sure to check the consistency of the rice during cooking; if it seems too dry toward the end, you can add a bit more chicken broth. Enjoy experimenting with different toppings, such as avocado slices or sour cream, to make this dish your own.

Lemon Herb Rice Pilaf

Lemon Herb Rice Pilaf is a flavorful and aromatic dish that’s perfect as a side or a standalone meal. The slow-cooking process in a crockpot allows the flavors of lemon, fresh herbs, and rice to meld together effortlessly. This dish isn’t only delicious but also incredibly easy to prepare, making it an ideal option for busy days or when you want a hassle-free meal.

The citrusy notes from the lemon, combined with the earthy tones of herbs like rosemary and thyme, create a harmonious blend that tantalizes your taste buds. This recipe serves 4-6 people and is perfect for family dinners or casual gatherings.

By using a crockpot, you can set it and forget it, allowing you to focus on other tasks while your kitchen fills with the delightful aroma of lemon and herbs. Whether you’re a seasoned cook or a novice in the kitchen, this Lemon Herb Rice Pilaf is simple enough for anyone to master. Gather your ingredients and let’s get started on this delightful journey of flavors.

Ingredients:

• 2 cups of long-grain white rice
• 4 cups of chicken or vegetable broth
• 1/4 cup of freshly squeezed lemon juice
• Zest of 1 lemon
• 1/4 cup of olive oil
• 1 medium onion, finely chopped
• 3 cloves of garlic, minced
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 tablespoon of fresh thyme leaves
• 1 tablespoon of fresh rosemary, chopped
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of slivered almonds (optional)

Instructions:

1. Prepare the Ingredients: Begin by rinsing the rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming too sticky.
2. Saute the Aromatics: In a pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Combine Ingredients in Crockpot: Transfer the sautéed onion and garlic into the crockpot. Add the rinsed rice, chicken or vegetable broth, lemon juice, lemon zest, salt, black pepper, thyme, and rosemary. Stir to combine all the ingredients evenly.
4. Cook: Set your crockpot to the low setting and cook for 2-3 hours or until the rice is tender and has absorbed the liquid. If you prefer a quicker process, you can set it on high for 1-1.5 hours, but keep an eye on it to avoid overcooking.
5. Finish and Serve: Once the rice is cooked, fluff it with a fork to separate the grains. Stir in the chopped parsley and slivered almonds if using. Taste and adjust seasoning if necessary. Serve warm as a side dish or a light main course.

Extra Tips:

For added depth of flavor, consider toasting the slivered almonds before adding them to the rice. This can be done by placing them in a dry pan over medium heat and stirring frequently until they turn golden brown.

Additionally, if you prefer a more pronounced lemon flavor, you can increase the amount of lemon juice or zest. For a more robust herb flavor, feel free to experiment with other herbs such as dill or basil.

Finally, be cautious not to overcook the rice; checking it occasionally during the last 30 minutes of cooking can help guarantee it remains fluffy and not mushy.

Thai Coconut Rice Soup

Thai Coconut Rice Soup

Thai Coconut Rice Soup is a delightful and comforting dish that combines the aromatic flavors of Thai cuisine with the creamy texture of coconut milk. This soup is perfect for a cozy night in and can be easily prepared in a crockpot, allowing the flavors to meld together beautifully over time. The fragrant jasmine rice adds a delicate touch, perfectly complementing the rich broth made from coconut milk, chicken or vegetable stock, and a blend of Thai spices.

What makes this soup truly special is its versatility; it can be served as a starter or a main course, and can easily be adapted to suit both vegetarians and meat lovers alike. This recipe for Thai Coconut Rice Soup serves 4-6 people, making it an ideal choice for family dinners or small gatherings. The addition of fresh vegetables and herbs not only adds to the nutritional value of the dish but also enhances its vibrant flavors.

The slow-cooked nature of the crockpot guarantees that each ingredient contributes its full depth of flavor, resulting in a soup that’s both hearty and satisfying. Whether you’re new to Thai cooking or a seasoned pro, this dish is sure to impress with its simplicity and exquisite taste.

Ingredients:

• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 4 cups chicken or vegetable stock
• 1 pound boneless, skinless chicken breast or tofu, cubed
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon brown sugar
• 2 stalks lemongrass, bruised and cut into 3-inch pieces
• 1-inch piece ginger, sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 cup baby spinach
• 1 tablespoon lime juice
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Base: In a crockpot, combine the coconut milk, chicken or vegetable stock, red curry paste, fish sauce (or soy sauce), and brown sugar. Stir well to dissolve the curry paste and sugar into the liquids.
2. Add Aromatics: Place the bruised lemongrass stalks, sliced ginger, and minced garlic into the crockpot. These aromatics will infuse the soup with traditional Thai flavors as they cook.
3. Add Protein and Rice: Add the cubed chicken breast or tofu into the mixture, then rinse the jasmine rice and add it to the crockpot. Stir to confirm the rice is submerged in the liquid.
4. Include Vegetables: Add the sliced red bell pepper and mushrooms to the crockpot. These vegetables will cook down and add texture to the soup.
5. Cook: Cover the crockpot and set it to cook on low for 4-5 hours, or until the chicken is cooked through and the rice is tender. If using tofu, you may reduce the cooking time slightly as tofu requires less cooking compared to chicken.
6. Final Touches: About 15 minutes before serving, add the baby spinach to the crockpot. Cover and let it wilt. Stir in the lime juice, which will brighten the flavors of the soup.
7. Garnish and Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for an added citrusy kick.

Extra Tips:

For a richer flavor, consider toasting the jasmine rice in a dry pan before adding it to the crockpot. This step will enhance the nutty aroma of the rice.

If you prefer a spicier soup, you can add sliced Thai chilies or increase the amount of red curry paste. For a more substantial meal, feel free to add additional vegetables such as carrots or zucchini.

Remember to taste and adjust the seasoning before serving, as the strength of flavors can vary based on the brand of curry paste and coconut milk used.

Cajun Shrimp and Rice

Cajun Shrimp and Rice is a delightful dish that combines the rich flavors of Cajun spices with succulent shrimp and fluffy rice. This one-pot meal is perfect for a busy day when you want a satisfying dinner without spending too much time in the kitchen. The slow cooking process in a crockpot allows the spices to meld beautifully, infusing the rice and shrimp with a deep, savory flavor.

Whether you’re a fan of spicy dishes or prefer a milder taste, this recipe can be easily adjusted to suit your palate. The addition of bell peppers, onions, and tomatoes not only adds a burst of color but also enhances the overall taste and texture of the dish. The use of a crockpot makes it incredibly convenient, as you can set it up in the morning and return home to a delicious meal.

This Cajun Shrimp and Rice recipe is sure to become a family favorite, bringing a taste of Louisiana into your kitchen. Perfect for a serving size of 4-6 people, it’s an ideal dish for family dinners or small gatherings.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 1/2 cups long-grain white rice
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups chicken broth
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 bay leaf

Cooking Instructions:

1. Prepare the Vegetables: Begin by chopping the onion and bell peppers, and mincing the garlic. This will guarantee you have everything ready to go for the crockpot.
2. Sauté the Vegetables: In a skillet over medium heat, add the olive oil. Once hot, add the chopped onion, green bell pepper, red bell pepper, and garlic. Sauté for about 5 minutes or until the vegetables are softened.
3. Combine Ingredients in Crockpot: Transfer the sautéed vegetables to the crockpot. Add the rice, diced tomatoes (with juice), chicken broth, Cajun seasoning, paprika, cayenne pepper (if using), salt, pepper, and bay leaf. Stir to combine all the ingredients.
4. Cook the Rice: Cover the crockpot and set it to low. Cook for about 3 hours or until the rice is tender and has absorbed most of the liquid.
5. Add the Shrimp: Once the rice is cooked, add the shrimp, lemon juice, and half of the chopped parsley to the crockpot. Stir to guarantee the shrimp is evenly distributed.
6. Finish Cooking: Cover and cook on low for an additional 20-30 minutes, or until the shrimp turn pink and are cooked through.
7. Serve: Remove the bay leaf before serving. Garnish with the remaining parsley and serve hot.

Extra Tips:

To make this dish even more flavorful, consider marinating the shrimp in a bit of Cajun seasoning and lemon juice for about 30 minutes before adding them to the crockpot.

If you prefer your dish with more heat, increase the cayenne pepper or add a few dashes of hot sauce. Additionally, you can substitute the white rice with brown rice for a healthier option, but be aware that the cooking time may need to be adjusted as brown rice takes longer to cook.

Finally, if you find the dish too spicy, a dollop of sour cream on top when serving can help mellow the heat.

Savory Beef Stroganoff Rice

Savory Beef Stroganoff Rice is a comforting and flavorful dish that combines tender beef, creamy sauce, and perfectly cooked rice in a single pot. This recipe takes the classic beef stroganoff and elevates it with the convenience of a crockpot, allowing the flavors to meld beautifully over hours of slow cooking.

It’s an ideal meal for busy days when you want a hearty dinner without spending much time in the kitchen. Perfect for serving 4-6 people, this crockpot version of beef stroganoff with rice is both economical and satisfying.

As the beef simmers slowly, it becomes incredibly tender, while the sauce thickens to a luscious consistency. The addition of rice makes it a complete meal, soaking up all the delicious flavors and guaranteeing every bite is deliciously comforting.

Ingredients:

• 1.5 pounds beef stew meat, cut into bite-sized pieces
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 cups beef broth
• 1 cup sour cream
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 cup uncooked long-grain rice
• 8 ounces button mushrooms, sliced
• 1/4 cup all-purpose flour
• 2 tablespoons butter
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Beef and Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the beef stew meat, season with salt and pepper, and brown on all sides. This should take about 5-7 minutes. Once browned, transfer the beef to the crockpot.
2. Sauté the Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant. Transfer the mixture to the crockpot with the beef.
3. Add the Mushrooms: Place the sliced mushrooms into the crockpot, spreading them evenly over the beef and onion mixture.
4. Mix the Sauce Ingredients: In a medium bowl, whisk together the beef broth, sour cream, Worcestershire sauce, Dijon mustard, paprika, and flour until smooth. Pour this sauce over the beef and vegetables in the crockpot.
5. Cook the Stroganoff: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the beef is tender and the flavors have melded together.
6. Prepare the Rice: About 30 minutes before serving, add the uncooked rice to the crockpot. Stir well to guarantee the rice is evenly distributed and submerged in the liquid. Cook until the rice is tender and has absorbed most of the liquid.
7. Finish the Dish: Once the rice is cooked, stir in the butter to add richness to the dish. Taste and adjust the seasoning with additional salt and pepper if necessary.
8. Serve and Garnish: Serve the savory beef stroganoff rice hot, garnished with freshly chopped parsley for a touch of color and freshness.

Extra Tips:

For an even richer flavor, consider using a mix of beef and chicken broth. If you prefer a thicker sauce, add an extra tablespoon of flour when mixing the sauce ingredients.

For a bit of tang, squeeze a little lemon juice over the finished dish just before serving. If the rice seems too dry after cooking, simply stir in a little more broth or water to reach your desired consistency.

Enjoy this cozy meal with a side of crusty bread or a simple green salad for a complete dinner.