Stay Healthy Slow Cooker Brown Rice and Chicken

This post may include affiliate links.

Eating healthy does not have to be dry and boring and in fact, I love to spice up my recipes with herbs and fresh rosemary to add lots of flavor and taste to my crock pot recipes. My boneless skinless chicken breast comes out moist and tasty every time! I couple my chicken with crock pot brown rice for a fabulous meal anytime!

Don’t miss the Top 20 Healthy Slow Cooker Recipes on SkinnyMs.

Stay Healthy with Slow Cooker Brown Rice and Chicken

Stay Healthy with Slow Cooker Brown Rice and Chicken

Grab a lunch size plate (or small bowl), add ½ cup of the cooked brown rice and top with approximately ½ to 1 cup shredded chicken. Slice fresh organic avocados and layer on top, sprinkle with Cholula Hot Sauce, and add a side spoon of plain nonfat Greek yogurt. Enjoy! Place the leftover brown rice and shredded chicken in separate containers and store in the refrigerator for fabulous leftovers during the week. The brown rice can be coupled with organic black beans for a complete protein meal or as a side dish to any lean protein, and the shredded chicken can be used for tacos, wraps, or eaten as is for a quick meal.

Yield: 8 servings | Serving Size: 1 cup |Calories: 279 | Total Fat: 3.4 g | Saturated Fat: 0.8 g | Trans Fat: 0 g | Cholesterol: 44 mg | Sodium: 53 mg | Carbohydrates: 40.5 g | Dietary Fiber: 3.1 g | Sugars: 2.1 g | Protein: 20.8 g | SmartPoints (Freestyle): 5 |


    For the Rice:
  • 2 cups organic Brown Rice
  • 5 cups water
  • 1 14.5oz can organic ready cut diced tomatoes (do not drain)
  • 4 ribs organic celery, rinsed and diced
  • ½ large sweet white onion, chopped
  • Sriracha hot chili sauce (I squirt this all over the top before stirring)
  • Organic herb mix (non salt) I sprinkle this in approx 2 tbsp
  • ½ to 1 tsp cumin
  • ½ tsp paprika
    For the Chicken:
  • 4 organic boneless/skinless chicken breasts
  • ¼to ½ cup gourmet Yoshida sauce
  • Sriracha hot chili sauce (squirt to cover the top of the chicken)
  • Heavy sprinkling of organic herb mix (non salt)
  • 1 tbsp crushed red chili peppers
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp cayenne pepper (optional)
  • 2 fresh rosemary sprigs


  1. If you have two slow cookers, cooking the brown rice and chicken in separate pots is ideal so they are done at close to the same time. However, cooking separately and placing the rice in a bowl to keep warm while the chicken cooks is just fine. Enjoy my Stay Healthy Slow Cooker Brown Rice and Chicken…the leftovers are FABULOUS!
  2. Let’ start with the Brown Rice:
  3. The secret to this fabulous “always moist” brown rice is the added celery to the ingredients. I have crocked several batches of brown rice and this is the BEST recipe so far and every time…FABULOUS. The texture of the rice is moist, never dry, even when placing the leftovers in the refrigerator for the week. The added veggies and spices make this rice tasty without having to additional toppings or spice. I like to side my rice with crock pot chicken or grilled fish. Grab your slow cooker for a simply healthy and tasty side of brown rice.
  4. In a Round 4-quart slow cooker set to high (cook for approximately 3-5 hours) Stir the ingredients in the crock, put the lid on and let it cook. Stir again about 2 hours in and to check on the rice. Keep cooking until all the rice is absorbed and mixture is thick but not mushy.
  5. Set a large oval crock pot to 6 hour cook, or the time you would like to have the chicken done. Using a fork, move and coat all the chicken breasts with the mixture until evenly combined. Cover and let the chicken cook for the allotted time selected (I use a 6hr cook). Open the lid and fork the chicken to shred and combine the juices and chicken together, until all is absorbed. Remove the rosemary sprigs and discard.

Follow Darla, a Nationally recognized Fitness Expert, Consultant, Coach, and Feature Fitness Writer on her blog Stay Healthy Fitness for more recipes, inspiration, motivation. You can also find Darla on FacebookTwitterPinterestYouTube, and on her website.

Find more slow-cooker recipes here!

18 Comments on "Stay Healthy Slow Cooker Brown Rice and Chicken"

  1. Eva McPherson  February 7, 2013

    What do you mean by organic herb mix? I’ve never seen anything like this. Could a Mrs. Dash product be a substitute?

  2. Stay Healthy Fitness  February 7, 2013

    Hi Eva! I have discovered a fabulous bulk size organic herb mix available at Costco and utilize it for many of my main dish recipes. I am unfamiliar with Mrs. Dash products, and try as much as possible to purchase items that are organic and salt free or low sodium. Also, I want to understand everything on the ingredient list and avoid products with chemical preservatives. I hope that helps and thanks for your question:) Stay Healthy~ Darla

  3. Joann Cillis Corson  February 10, 2013

    What are the nutrictional stats on this recipe?

  4. Cheri Aristo-Frey  February 14, 2013


  5. Michelle Cunningham Wahlberg  February 17, 2013

    My fave!

  6. Carie Stine  February 17, 2013

    I HAVE to try this one! Looks amazing and super healthy!

  7. Debbie  March 3, 2013

    I made this with chicken, and it turned out delicious! I would like to try it with boneless pork chops, do I have to brown them before putting them in the crockpot? And how long should they cook for, I usually cook between 6 & 8 boneless chops for my family, I will be putting them into an oval crockpot.

    • Skinny Ms.  March 5, 2013

      Debbie, I’m so happy you enjoyed the recipe! The chops will brown nicely in the slow cooker. I recommend brushing the chops with olive oil on both sides and seasoning. Preheat the slow cooker while preparing the chops. How long they cook depends on the temperature, size of chops, and slow cooker. Cook approximately 3 hours on high and 6 hours on low. Here’s a similar recipe to take a look at:

  8. Alicia  March 4, 2013

    How many calories per serving and what size serving portion?

    • Skinny Ms.  March 5, 2013

      Alicia, I would recommend approximately 1 cup per serving. This amount is approximately 260 calories.

  9. Danielle  July 23, 2013

    I'm new to using a crockpot. For the chicken do you cook it on low for 6 hours or on high for 6 hours?

    • Skinny Ms.  July 24, 2013

      Danielle, I would cook on low for that length of time.

  10. Weezie  August 17, 2013

    Sure would love to have the nutrition info.

    • Skinny Ms.  August 18, 2013

      Working on adding all nutritional data ASAP.

  11. Julia  August 24, 2013

    Is there a substitue for the yosida sauce? I have all the other ingredients except that…

    • 3V_Admin  August 25, 2013

      Julia, I would recommend mixing a soy sauce with honey, ginger and minced garlic.

  12. Lisa  January 12, 2016

    If I wanted to cook the rice part on the stove, would I need to reduce the liquid? By how much?

    • SkinnyMs.  January 13, 2016

      Lisa, If you cook the rice on the stovetop, follow the directions on the box or bag.


Leave a Comment

Your email address will not be published.