Crock Pot Chicken and Rice is a cozy, one-pot meal that combines tender, slow-cooked chicken with perfectly seasoned, creamy rice. It’s the ultimate comfort food—warm, filling, and full of flavor, all made effortlessly in the slow cooker.
Why I Love This Recipe
I love how this recipe makes dinner feel easy and stress-free. I can toss everything into the crock pot and let it cook while I go about my day. The chicken turns out juicy and flavorful, and the rice soaks up all the savory goodness. It’s a full meal in one pot, and it’s always a hit at my table.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Long-grain brown rice
- Chicken broth
- Cream of chicken soup
- Onion, finely chopped
- Garlic, minced
- Salt
- Black pepper
- Shredded cheddar cheese
- Butter or olive oil (optional for extra richness)
Directions
- Prep the ingredients:
I rinse the brown rice thoroughly and chop the onion finely so it blends in well during cooking. - Layer in the crock pot:
I add the chicken to the bottom of the slow cooker. Then I top it with the rice, onion, garlic, cream of chicken soup, and chicken broth. I season everything with salt and pepper and give it a quick stir to make sure the rice is evenly distributed. - Slow cook:
I cover and cook on high for 3½ to 4 hours or on low for 6 to 7 hours, until the chicken is tender and the rice is fully cooked. I check occasionally during the last hour to see if the liquid is fully absorbed. - Shred and stir:
Once it’s done, I shred the chicken right in the crock pot using two forks. Then I stir in the shredded cheddar cheese until it’s melted and the rice is creamy. - Serve:
I serve it warm, sometimes with extra cheese or chopped fresh parsley on top for a little color.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 3½–4 hours on high (or 6–7 on low)
- Total Time: About 4 hours
Variations
- I often use chicken thighs for extra moisture and flavor.
- Stirring in frozen peas or corn near the end of cooking adds color and texture.
- Swapping cream of mushroom or cream of celery soup gives the dish a different twist.
- For extra richness, I stir in a tablespoon of butter before serving.
Storage/Reheating
- Storage: I keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: I reheat portions in the microwave with a splash of broth or water to loosen up the rice.
- Freezing: This dish freezes well. I let it cool, then portion it into containers and freeze for up to 2 months. I thaw overnight in the fridge and reheat thoroughly.
FAQs
Can I use white rice instead of brown rice?
Yes, but I reduce the cooking time, as white rice cooks faster and can get mushy if left too long. I check it around the 2½ hour mark on high.
Do I have to use canned soup?
No, I can make a homemade version with a simple roux, broth, and milk if I prefer a cleaner option.
Can I add vegetables?
Definitely. I like adding frozen peas, carrots, or broccoli in the last 30 minutes so they stay vibrant and don’t overcook.
What can I do if the rice is too thick?
I stir in a little warm chicken broth at the end to loosen the consistency without diluting the flavor.
How do I know when the chicken is done?
It should shred easily with a fork and reach an internal temperature of 165°F. I always check the thickest part for doneness.
Conclusion
Crock Pot Chicken and Rice is a no-fuss, comforting dish that I can count on any day of the week. It’s warm, hearty, and filled with flavor—perfect for feeding the family or prepping ahead. I love how versatile it is, and it always hits the spot when I want something simple and satisfying.
Crock Pot Chicken and Rice
- Prep Time: 10 minutes
- Cook Time: 3½–4 hours (on high) or 6–7 hours (on low)
- Total Time: 4 hours
- Yield: 6 servings
- Category: Dinner, Main Dish
- Method: Slow Cooker
- Cuisine: American
Description
Crock Pot Chicken and Rice is a creamy, comforting one-pot meal featuring tender slow-cooked chicken, perfectly seasoned rice, and melted cheddar cheese. This easy slow cooker recipe is perfect for busy weeknights, meal prep, or whenever you need a cozy, satisfying dinner with minimal effort.
Ingredients
- 1.5–2 lbs boneless, skinless chicken breasts or thighs
- 1 cup long-grain brown rice, rinsed
- 2 ½ cups chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 cup shredded cheddar cheese
- 1 tbsp butter or olive oil (optional, for added richness)
Instructions
- Prep ingredients: Rinse the rice thoroughly. Chop the onion and mince the garlic.
- Layer the crock pot: Place chicken in the bottom of the slow cooker. Add rice, onion, garlic, cream of chicken soup, and chicken broth. Season with salt and pepper. Gently stir to combine.
- Cook: Cover and cook on high for 3½ to 4 hours or on low for 6 to 7 hours, until chicken is tender and rice is cooked through.
- Shred and mix: Use two forks to shred the chicken in the crock pot. Stir in shredded cheese until melted and everything is creamy. Add butter if using.
- Serve: Garnish with fresh parsley or extra cheese if desired. Serve warm.
Notes
- Use chicken thighs for added moisture and flavor.
- Add frozen peas, corn, or broccoli in the last 30 minutes for extra veggies.
- For a twist, try cream of mushroom or celery soup instead.
- Add a splash of broth at the end if the rice is too thick.
- White rice can be used but will cook faster—check early to avoid overcooking.
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