Slow Cooker Chicken and Rice with Ranch and Vegetables
This complete one-pot meal combines tender shredded chicken thighs with brown rice and mixed vegetables in a creamy ranch-flavored sauce. The slow cooker does all the work, making it perfect for busy weeknights or meal prep. The addition of sour cream and sharp cheddar creates a comforting, family-friendly dish that delivers both nutrition and flavor. The long grain brown rice absorbs the savory chicken broth while the vegetables add color and texture to this satisfying dinner.
Ingredients
- 3 cups chicken broth
- 1 ½ cups long-grain brown rice
- 1 cup frozen mixed vegetablesfresh vegetables1:1Add fresh vegetables in last 2 hours of cooking
3
- 1 small onion, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 packet dry ranch dressing
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 pounds boneless, skinless chicken thighs
- 8 ounces light sour cream
- ½ cup shredded sharp cheddar cheese
Instructions
- 1
Combine chicken broth, brown rice, frozen vegetables, onion, celery, garlic, ranch dressing packet, salt, and pepper in slow cooker base
- 2
Add chicken thighs, cover, and cook on low for 8 hours or high for 4 to 6 hours
- 3
Remove chicken and shred using two forks or mixer
- 4
Stir sour cream and cheese into rice mixture
- 5
Add shredded chicken back to slow cooker and stir to combine
- 6
Serve topped with additional cheese or sour cream if desired
Tips
Use chicken thighs instead of breasts for more flavor and moisture during the long cooking time
Check rice doneness before shredding chicken - if rice needs more time, continue cooking before adding dairy ingredients
Let the dish rest for 5 minutes after adding sour cream and cheese to help ingredients meld together
Good to Know
Refrigerate leftovers for up to 4 days in covered container
Can assemble ingredients night before and refrigerate, then cook the next day
Serve hot directly from slow cooker with optional toppings
Common Mistakes
Don't lift the lid frequently during cooking to avoid heat loss and uneven cooking
Add dairy ingredients only at the end to prevent curdling
Don't use quick-cooking rice as it will become mushy during long cooking time
Substitutions
4
FAQ
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time slightly as breasts cook faster and can become dry with extended cooking.
What if my rice isn't tender after the cooking time?
Continue cooking on low for another 30-60 minutes. The rice absorbs liquid slowly in the slow cooker.
How long will leftovers keep in the refrigerator?
Store covered in the refrigerator for up to 4 days. Reheat gently and add a splash of broth if needed.