11/01/2026
Y’all this is so good! It’s juicier than it looks on the picture..
Southern Chicken & Rice with Peas
3-Quart Crock-Pot • One-Pot Version
Ingredients
1.17 pounds thawed chicken tenderloins
¾ cup uncooked long-grain white rice (not instant)
½ cup chopped onion
2 cloves garlic, minced
3 tablespoons butter, divided
¾ teaspoon Tony's Creole seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
¼ teaspoon paprika
¼ teaspoon dried thyme
2 cups low-sodium chicken broth, divided
¾ cup frozen green peas
Instructions
Step 1 — Cook the chicken
Place chicken tenderloins in the Crock-Pot.
Add onion, garlic, all seasonings, and 2 tablespoons butter.
Pour in 1 cup chicken broth.
Cover and cook on LOW for approximately 2½–4 hours, checking early. Chicken should reach 165°F.
Step 2 — Add the rice
Remove the cooked chicken and set aside, covered.
Turn the Crock-Pot to HIGH.
Stir in ¾ cup uncooked rice and the remaining 1 cup chicken broth.
Cover and cook on HIGH for approximately 45–75 minutes, until the rice is tender. Stir once halfway through and check the liquid. Add a little hot broth if needed.
Step 3 — Finish with chicken and peas
Shred or chop the chicken into bite-size pieces.
Once the rice is tender, stir the chicken back into the Crock-Pot.
Add ¾ cup frozen peas and the remaining tablespoon of butter.
Cover and cook on HIGH for another 10–15 minutes, until everything is hot.
