Dump and Go Cheap Crockpot Chicken & Rice Stew

Hi there, food lover! 👋 Ready to bring some comfort, convenience, and savings straight to your dinner table? When life gets busy, there’s nothing more reassuring than knowing a wholesome homemade meal is simmering away in your slow cooker—no fuss, no constant monitoring, no expensive ingredients. Just dump, go, and return later to rich aromas and a warm, hearty dinner that feels like you put in hours of care. Crockpots have long been a hero in traditional home kitchens because they stretch simple pantry staples into deeply flavorful dishes. And when you’re watching your budget or juggling a hectic schedule, that kind of dependable magic is priceless.

Today’s recipe pays homage to that tradition while keeping things beautifully simple. “Dump and go” meals have been around for generations under different names—stews left on the hearth, clay-pot suppers, slow-braised one-pot meals. Each culture found ways to make minimal ingredients come together effortlessly, and the crockpot is just our modern version of that wisdom.

So here’s a warm, cozy, budget-friendly classic to save your weeknight: Dump and Go Cheap Crockpot Chicken & Rice Stew. 🍲🐔 It’s nourishing, stretches ingredients, and tastes like home. Let’s get cooking!

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Ingredients

Main Ingredients

• 2 cups uncooked rice (white or parboiled works best)
• 1 ½ lbs chicken thighs (boneless or bone-in; thighs stay juicier and cheaper!)
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 medium carrots, sliced
• 2 celery stalks, chopped
• 1 cup frozen peas
• 4 cups chicken broth
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tbsp lemon juice (optional but brightens flavor)

Optional Add-Ins

• 1 cup chopped potatoes
• ½ cup corn
• 1 bay leaf
• A splash of cream for richness
• Fresh parsley for serving

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Step-by-Step Directions

1. Place the uncooked rice at the bottom of your crockpot.
2. Layer the chopped onions, carrots, celery, and garlic over the rice.
3. Add the chicken thighs on top of the vegetables.
4. Sprinkle with salt, pepper, paprika, and thyme.
5. Pour the chicken broth evenly over everything. Do not stir; crockpots cook better with layers.
6. Cover with the lid and cook on Low for 6–7 hours, or High for 3–4 hours.
7. In the last 20 minutes of cooking, stir in the frozen peas and lemon juice.
8. If the mix looks too thick, add a splash of warm broth.
9. Shred the chicken gently with two forks (it will fall apart beautifully).
10. Taste and adjust seasoning.
11. Serve warm with parsley on top or crusty bread on the side.

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Nutritional Information:

⏰ Prep Time: 10 minutes | 🔥 Cooking Time: 6 hours | ⏳ Total Time: 6 hours 10 minutes
⚡ Calories per serving: ~360 | 🍽️ Servings: 6

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#slowcookinglove #budgetfriendlymeals #crockpotdinners #dumpandgorecipes #easyweeknightmeals

Bon appétit and happy cooking! 👩‍🍳🍽️