Hey y'all! If you’re craving a warm, cozy, and downright satisfying dinner, this crockpot chicken and rice recipe will hit the spot. With tender, juicy chicken, fluffy rice, and a creamy sauce, it’s comfort food at its best. Whether you’re feeding a hungry family, meal-prepping for the week, or just looking for a fuss-free dinner, this slow cooker classic is always a winner. Let's get cooking!
Why You'll Love This Crockpot Chicken and Rice
- Effortlessly Easy: Toss everything in the crockpot and let it do the work — minimal prep, maximum flavor.
- Hearty & Creamy: The irresistible texture and rich taste make this a satisfying main dish any time of year.
- One-Pot Wonder: Fewer dishes mean less cleanup, giving you more time to relax.
- Family-Friendly: Mild flavors please even picky eaters, and it’s a complete meal with protein, grains, and veggies.
- Perfect for Leftovers: Tastes just as delicious the next day, making meal prep a breeze!
Ingredients for Crockpot Chicken and Rice
- 1 ½ lbs (about 3-4) boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice, rinsed
- 2 ½ cups low-sodium chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 cup frozen peas and carrots
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- Optional: ¼ cup chopped fresh parsley for garnish
How to Make Crockpot Chicken and Rice – Step-by-Step Directions
Step 1: Prep the Slow Cooker Base
Spray your crockpot insert with nonstick spray. Place the chicken breasts or thighs at the bottom of the crockpot. Season them with salt, pepper, and dried thyme.
Step 2: Add Remaining Ingredients
Add the rinsed rice, diced onion, garlic, frozen peas and carrots on top of the chicken. Pour the chicken broth and cream of chicken soup over everything, stirring gently to combine but keeping the chicken at the bottom.
Step 3: Cook Low and Slow
Cover and cook on LOW for 4 to 5 hours (or HIGH for 2 to 2.5 hours) until the chicken is tender and the rice is fluffy.
Step 4: Shred the Chicken and Finish
Carefully remove the chicken to a plate and shred with two forks. Stir the shredded chicken back into the crockpot along with the shredded cheddar cheese. Mix until creamy and well combined. Sprinkle parsley on top if desired, and serve warm!
Notes for Making the Best Crockpot Chicken and Rice
- If using brown rice, extend cook time by 1-2 hours and add an extra ½ cup broth for perfect texture.
- Don’t peek too often – keeping the lid on ensures even cooking. For more about slow cooker best practices, check out Serious Eats’ Slow Cooker Guide.
- If your rice is too wet at the end, leave the lid off for 10-15 minutes on warm to let extra moisture evaporate.
Variations on Crockpot Chicken and Rice
- Tex-Mex: Add ½ cup salsa, ½ teaspoon cumin, and swap cheddar for pepper jack cheese.
- Healthy Greens: Stir in 2 cups fresh baby spinach in the last 10 minutes of cooking until wilted.
- Creamy Mushroom: Use cream of mushroom soup and add 1 cup sliced mushrooms for earthy flavor.
Required Equipment for Crockpot Chicken and Rice
- 6-quart crockpot or slow cooker
- Chef’s knife and cutting board
- Mixing spatula or spoon
- Measuring cups and spoons
Storage & Reheating Instructions
Let your crockpot chicken and rice cool and transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. To reheat, microwave individual portions or gently heat on the stovetop with a splash of broth or water to loosen the rice. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
Serving Suggestions and Pairings
- Serve your crockpot chicken and rice with a crisp green salad and tangy vinaigrette.
- Pair with roasted vegetables like broccoli or asparagus.
- Round out the meal with warm, crusty bread or easy homemade rolls—find a simple recipe at King Arthur Baking.
Pro Tips for the Best Crockpot Chicken and Rice
- Always rinse your rice to prevent a gummy texture.
- Add cheese at the end for the creamiest finish.
- For gluten-free version, ensure the soup is certified gluten-free. Learn more about gluten-free labeling from the Celiac Disease Foundation.
FAQ – Crockpot Chicken and Rice
- Can I use frozen chicken in this crockpot chicken and rice recipe?
- It's best to thaw chicken first for food safety. If using frozen, add at least 1 extra hour to the cook time and check that chicken reaches 165°F internally.
- Can I use instant or minute rice?
- No, minute rice will become mushy in the slow cooker. Stick to long-grain white or brown rice for best results.
- How do I prevent the rice from getting mushy?
- Use long-grain rice, avoid overcooking, and don’t stir too often—the rice cooks perfectly nestled with the chicken!
Prep time: 10 minutes
Total time: 4 hours 15 minutes (on low setting)
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 cup long grain white rice, uncooked
- 2 cups low-sodium chicken broth
- 1 cup frozen peas and carrots
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
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1Place the chicken breasts in the bottom of the crockpot.
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2Add the uncooked rice, diced onion, garlic, frozen peas and carrots, dried thyme, salt, and pepper on top of the chicken.
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3Pour the chicken broth and cream of chicken soup over the ingredients and gently stir to combine.
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4Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the chicken is cooked through and the rice is tender.
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5Remove the chicken breasts, shred them with two forks, and return to the crockpot. Stir everything well, then serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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