Crock Pot Chicken and Rice with Black Olives

Indulge in the comforting flavors of Crock Pot Chicken and Rice with Black Olives, a slow-cooked, one-pot meal that’s as easy as it is satisfying. Tender, seared chicken breasts are nestled on a bed of perfectly cooked long-grain rice infused with aromatic garlic, sautéed onions, and savory chicken broth. A sprinkle of sliced black olives adds a briny twist, while sweet peas bring a pop of color and freshness to the dish. Seasoned with paprika and dried thyme, this recipe delivers a hearty meal with bold flavors that the whole family will love. The optional addition of melted cheddar cheese creates a creamy, irresistible finish. Ideal for busy weeknights, this crock pot recipe combines minimal prep, hands-off cooking, and maximum flavor in every bite.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts (boneless, skinless)
• 2 cups Long-grain white rice
• 4 cups Chicken broth
• 0.5 cups Black olives (sliced)
• 1 medium Yellow onion (diced)
• 3 cloves Garlic cloves (minced)
• 2 tablespoons Olive oil
• 1 teaspoon Paprika
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Frozen peas
• 0.5 cup Shredded cheddar cheese (optional)

Directions

Step 1

Begin by preparing the ingredients. Dice the onion, mince the garlic cloves, and slice the black olives if not pre-sliced.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.

Step 3

Rub the chicken breasts with paprika, dried thyme, salt, and black pepper. Add them to the skillet and sear on both sides for 2-3 minutes each, just until lightly golden (do not fully cook). Remove from the skillet and set aside.

Step 4

Rinse the rice under cold water to remove excess starch. Then, add the rinsed rice to the bottom of your crock pot.

Step 5

Pour the chicken broth over the rice, ensuring it is evenly distributed. Stir to mix in the sautéed onions and garlic.

Step 6

Place the seared chicken breasts on top of the rice. Sprinkle the sliced black olives over the chicken.

Step 7

Cover the crock pot and cook on low heat for 4 hours, or until the chicken is fully cooked and the rice is tender.

Step 8

About 15 minutes before the cooking time is up, add the frozen peas to the crock pot, gently stirring them into the rice mixture.

Step 9

If desired, sprinkle shredded cheddar cheese over the top in the last 5 minutes of cooking, allowing it to melt.

Step 10

Once done, carefully fluff the rice with a fork and serve hot. Adjust seasoning with additional salt and pepper if necessary.

Nutrition Facts

Serving size	(2637.1g)

Amount per serving	% Daily Value*
Calories	2637.2

Total Fat 93.1g	0%
Saturated Fat 27.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 651.6mg	0%
Sodium 6383.1mg	0%
Total Carbohydrate 173.7g	0%
Dietary Fiber 18.8g	0%
Total Sugars 20.1g
Protein 267.1g	0%

Vitamin D 102.5IU	0%
Calcium 790.5mg	0%
Iron 20.5mg	0%
Potassium 3651.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.2%

Protein: 41.1%

Carbs: 26.7%