Crockpot Experts - Chicken and Rice

ThisGirlInAustin

I've only used my crock pot twice, so I'm wanting to try out different things in there to get a feel for what works. I'm planning to make chicken and rice on Thursday. My mom always threw uncooked rice in a casserole, plopped some chicken pieces on top, poured broth over and stuck it in the oven and we loved it. I've done it before, myself, but thought the crock might get good, super moist results. I have 2 bone-in breasts (4 servings) thawed and was basically planning on doing the same thing- put brown rice in the crock, top with chicken and spices and pour broth over.

My crock only has high, low and warm settings. What temp would you do this on? Will the rice and chicken both get fully cooked without either being over done? How long should it take? Should I just do it in the oven since I know that works? Thanks!

thethomps

I did chicken, shrimp, rice and mushrooms in the crock pot last week and it didn't turn out so well.  The chicken had to be pre-cooked (no biggie) but the rice came out this really weird consistency.  Think baby food with chunks of chicken and shrimp and you get the idea.  I cooked it on low for 8-9 hours per the recipe.  Also, the rice kind of burned on the bottom and sides.  I'm sure there's a good recipe out there, but I'd almost stick to chicken and rice w/soup in the 13x9 pan in the oven.