Crock Pot chicken and rice is a comforting, one-pot meal that’s rich, creamy, and packed with flavor. Juicy, slow-cooked chicken is combined with rice, seasonings, and a creamy sauce for an easy, hands-off dinner the whole family will love. Perfect for busy weeknights, this simple dish requires minimal prep and delivers maximum flavor!
Why You’ll Love This Recipe
- Easy & Hands-Off – The slow cooker does all the work!
- Creamy & Comforting – Rich, cheesy, and full of flavor.
- One-Pot Meal – No extra dishes to clean.
- Customizable – Use different veggies, spices, or cheeses.
- Perfect for Meal Prep – Leftovers reheat well for quick lunches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (or thighs)
- Chicken broth
- Cream of chicken soup (or cream of mushroom)
- Long-grain white rice (uncooked)
- Onion (chopped)
- Garlic (minced)
- Carrots (diced, optional)
- Peas (optional)
- Cheddar cheese (shredded, optional for extra creaminess)
- Salt & black pepper
- Paprika (optional, for extra flavor)
- Butter (for richness)
Directions
- Prepare the Slow Cooker – Grease the crock pot lightly with butter or nonstick spray.
- Layer Ingredients – Add chicken breasts, chopped onion, garlic, carrots, and rice to the slow cooker.
- Mix the Sauce – In a bowl, whisk together chicken broth, cream of chicken soup, salt, pepper, and paprika. Pour over the chicken and rice mixture.
- Cook – Cover and cook on low for 5-6 hours or high for 3-4 hours, until the chicken is tender and the rice is fully cooked.
- Shred the Chicken – Remove the chicken, shred it with two forks, and return it to the crock pot. Stir in peas and shredded cheese, if using.
- Serve – Let sit for 5 minutes to thicken, then serve warm.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 5-6 hours (low) or 3-4 hours (high)
- Total Time: Up to 6 hours
Variations
- Spicy Version – Add cayenne pepper or red pepper flakes for a kick.
- Mushroom Chicken & Rice – Use cream of mushroom soup and add sliced mushrooms.
- Tex-Mex Style – Add cumin, chili powder, and diced tomatoes for a Mexican twist.
- Low-Carb Option – Swap rice for cauliflower rice (add it in the last 30 minutes of cooking).
- Dairy-Free – Use a dairy-free cream soup and skip the cheese.
Storage/Reheating
- Storage – Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating – Warm on the stovetop with a splash of broth or microwave in 30-second intervals.
- Freezing – Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use brown rice instead of white rice?
Yes, but it will need a longer cooking time and more liquid.
Do I have to cook the rice separately?
No! The rice cooks in the slow cooker, soaking up all the flavors.
Can I use frozen chicken?
Yes, but increase the cooking time by 1-2 hours.
How do I prevent mushy rice?
Use long-grain rice and avoid stirring too often while cooking.
Can I make this without canned soup?
Yes! Use a homemade sauce with butter, flour, milk, and chicken broth.
What vegetables can I add?
Peas, carrots, mushrooms, broccoli, or bell peppers work great.
Can I use pre-cooked chicken?
Yes! Add shredded rotisserie chicken in the last hour of cooking.
How do I make it extra cheesy?
Stir in extra shredded cheddar or Parmesan before serving.
Can I double this recipe?
Yes, but make sure your crock pot is big enough to handle the extra volume.
What can I serve with chicken and rice?
A side salad, roasted vegetables, or garlic bread pairs well with this dish.
Conclusion
Crock Pot chicken and rice is an easy, comforting meal that’s perfect for busy nights. With tender chicken, creamy rice, and delicious flavors, this dish is sure to become a family favorite. Try it today and enjoy a warm, homemade meal with minimal effort!
Print
Crock Pot Chicken and Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 5-6 hours (low) or 3-4 hours (high)
- Total Time: 6 hours
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Chicken and Rice is a creamy, comforting, and easy one-pot meal! Juicy chicken, flavorful rice, and a rich, cheesy sauce come together in the slow cooker for a perfect family-friendly dinner.
Ingredients
- 2 large boneless, skinless chicken breasts (or 4 small)
- 1 cup long-grain white rice (uncooked)
- 2 ½ cups chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 cup shredded cheddar cheese
- ½ cup sour cream (optional, for extra creaminess)
- 1 cup frozen peas or mixed vegetables (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the slow cooker – Spray the inside of the crock pot with nonstick cooking spray.
- Layer the ingredients – Add uncooked rice, chicken broth, cream of chicken soup, garlic powder, onion powder, salt, pepper, and paprika. Stir to combine.
- Add the chicken – Place the chicken breasts on top of the rice mixture.
- Slow cook – Cover and cook on low for 5-6 hours or high for 3-4 hours, until the chicken is fully cooked (165°F internal temperature).
- Shred the chicken – Remove the chicken, shred with two forks, and stir it back into the rice.
- Finish the dish – Stir in shredded cheddar cheese and sour cream (if using). Add frozen peas or mixed vegetables if desired, and cook for an additional 10 minutes.
- Serve & garnish – Sprinkle with fresh parsley and enjoy warm!
Notes
- Rice Tip: Use long-grain white rice for best results. Brown rice requires extra liquid and cooking time.
- Cheese Options: Swap cheddar for Monterey Jack or Colby Jack.
- Make It Lighter: Use low-fat soup and cheese, and skip the sour cream.