There’s nothing better than coming home to a warm, hearty meal waiting for you—am I right? This Crockpot Red Beans and Rice with Chicken Recipe is the ultimate comfort food. It’s flavorful, filling, and so easy to make. Just toss everything into the slow cooker in the morning, and by dinner, you’ll have a delicious meal your whole family will love. Plus, it’s kid-friendly and packed with protein. Let’s get cooking!
What You’ll Need
- 1 pound dried red beans (rinsed and soaked overnight)
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 4 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon Cajun seasoning
- ½ teaspoon black pepper
- 2 bay leaves
- 1½ cups uncooked white rice
- Salt to taste
- Chopped parsley for garnish (optional)
Pro Tips
- Soak the beans overnight. This helps them cook evenly and softens them for that perfect creamy texture.
- Don’t skip the Cajun seasoning. It’s the secret to bold, authentic flavor. Add more if you like a little heat!
- Add the rice later. Stir it in during the last hour of cooking to prevent it from getting mushy.
- Shred the chicken. Use two forks to shred the chicken right in the crockpot for juicy, flavorful bites.
- Freeze leftovers. This recipe freezes beautifully for easy lunches or dinners later on!
Tools You’ll Need
- Crockpot (6-quart or larger)
- Cutting board and knife
- Measuring spoons and cups
- Wooden spoon
- Fine mesh strainer (for rinsing beans)
Substitutions and Variations
- Beans: Use canned red beans to save time—just drain and rinse before adding them to the pot.
- Chicken: Swap chicken for andouille sausage, smoked sausage, or turkey for a different protein.
- Rice: Use brown rice or even cauliflower rice for a lower-carb option.
- Spice Level: Add a pinch of cayenne pepper or hot sauce if you love extra heat!
Make-Ahead Tips
- Chop all your veggies the night before and store them in the fridge.
- Soak the beans overnight so they’re ready to go in the morning.
How to Make Crockpot Red Beans and Rice with Chicken
1. Prep the Ingredients
Rinse and soak the red beans overnight, then drain. Chop your veggies and mince the garlic.
2. Layer the Crockpot
Add the beans, chicken breasts, chopped veggies, garlic, chicken broth, smoked paprika, thyme, Cajun seasoning, black pepper, and bay leaves to the crockpot.
3. Cook
Cover and cook on low for 7-8 hours, or high for 4-5 hours, until the beans are tender and the chicken is cooked through.
4. Shred the Chicken
Remove the chicken breasts, shred them with two forks, and return the meat to the crockpot.
5. Cook the Rice
About an hour before serving, stir in the uncooked rice. Let it cook in the crockpot until tender.
6. Serve
Scoop the red beans and rice into bowls, garnish with chopped parsley, and enjoy!
Leftovers and Storage
- Fridge: Store in an airtight container for up to 4 days. Reheat on the stovetop or microwave.
- Freezer: Freeze in individual portions for up to 3 months. Let it thaw overnight in the fridge before reheating.
Conclusion
There you have it—an easy, delicious dinner that practically makes itself! This Crockpot Red Beans and Rice with Chicken Recipe is perfect for busy weeknights or cozy family dinners. Give it a try, and don’t forget to let me know how it turned out in the comments below! I’d love to hear your tips or any fun twists you added. Happy cooking! 😊
