Easy Crockpot Chicken and Rice Recipe

This ultimate Crockpot Chicken and Rice Recipe is the definition of comfort food made simple. Imagine tender chicken and perfectly cooked rice, all bathed in a creamy, savory sauce – with minimal effort on your part. It’s a convenient one-pot meal that delivers delicious results every time, perfect for busy weeknights or relaxed weekends.

Why You’ll Love This Crockpot Chicken and Rice Recipe

Many home cooks appreciate the various benefits of a slow cooker for creating delicious meals with minimal fuss.

• One-Pot Cleanup: Everything cooks in a single slow cooker, making post-dinner tidying a breeze.
• Minimal Effort, Maximum Flavor: Just a few minutes of prep lets your slow cooker do all the work, creating a deeply flavorful dish.
• Hearty, Comforting, and Family-Friendly: This creamy, satisfying meal is a guaranteed hit with kids and adults alike.
• Versatile Meal: Easily adapt this delicious slow cooker chicken and rice to fit various dietary preferences or ingredients you have on hand.
• Perfect for Meal Prep: Prepare a big batch and enjoy tasty leftovers throughout the week, saving time and effort.

Ingredients

Gather these simple ingredients to create your next favorite Crockpot Chicken and Rice Recipe:

• 2 boneless, skinless chicken breasts (cut into 1-inch pieces)
• 1 teaspoon minced garlic
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 onion, chopped
• 3 cups chicken broth
• 1 can cream of chicken soup (10.5 oz can)
• 1 1/2 cups brown rice (uncooked)
• 2 cups shredded cheddar cheese

Notes & Substitutions

• Chicken: Feel free to use boneless, skinless chicken thighs for extra flavor and tenderness. You can also shred a rotisserie chicken and add it in the last hour of cooking.
• Rice: This recipe uses brown rice. If using white rice, reduce the chicken broth to 2 cups and cook on HIGH for 2.5-3 hours or LOW for 5-6 hours. Always check for tenderness.
• Soup: Don’t have cream of chicken soup? Cream of mushroom or celery soup works well. For a dairy-free option, whisk 1/4 cup cornstarch into 1 cup of milk or plant-based milk to create a slurry.
• Cheese: Monterey Jack or Colby cheese are excellent substitutes for cheddar, adding a similar melty texture.
• Seasoning: Enhance the flavor with dried herbs like thyme or rosemary, a pinch of paprika, or even a packet of dried onion soup mix for an extra savory kick.

Equipment

You won’t need much to make this delicious slow cooker chicken and rice.

• 6-quart or larger slow cooker
• Measuring cups and spoons
• Sharp knife and cutting board

Instructions

Creating this easy Crockpot Chicken and Rice Recipe is incredibly straightforward. Follow these steps for a perfect meal:

1. Prep Chicken: Cut your boneless, skinless chicken breasts into uniform 1-inch bite-sized pieces. This ensures they cook evenly alongside the rice.
2. Combine Ingredients: Place the cut chicken, minced garlic, salt, black pepper, chopped onion, chicken broth, and cream of chicken soup into your slow cooker. Add the uncooked brown rice last.
3. Stir Well: Use a large spoon to thoroughly combine all the ingredients in the crock pot. Make sure the rice is fully submerged in the liquid. This helps prevent sticking and ensures even cooking.
4. Cook: Cover your slow cooker with the lid. Cook the mixture on the HIGH setting for 3.5 to 4 hours, or on the LOW setting for 7 to 8 hours. The cooking time will vary based on your slow cooker.
5. Check Doneness: After the cooking time, check the rice. It should be tender and all the liquid should be absorbed. The chicken should also be cooked through and easily shreddable.
6. Add Cheese: Once the chicken and rice are cooked, open the slow cooker and stir in the shredded cheddar cheese. Distribute it evenly throughout the warm mixture.
7. Melt Cheese: Cover the slow cooker again for another 5 to 7 minutes. The residual heat from the dish will gently melt the cheese, making it wonderfully gooey and integrated.
8. Serve: Ladle the warm, cheesy chicken and rice into bowls. Garnish as desired and enjoy your comforting, homemade meal immediately.

Pro Tips & Troubleshooting

• Avoid Mushy Rice: The biggest secret to perfect crockpot rice is not to overcook it. Begin checking for doneness at the lower end of the cooking time range. The rice should be tender but still have a slight bite, not mushy.
• Flavor Boost: For an extra layer of flavor, quickly sauté the chopped onions and minced garlic in a pan with a little butter or oil before adding them to the slow cooker. This caramelizes them slightly.
• Even Cooking: Spread the chicken and rice mixture evenly across the bottom of the slow cooker insert after stirring. This ensures consistent heat distribution and better cooking.
• Doneness Check: Always taste a small portion of rice to confirm it’s fully cooked and tender before adding the cheese. If it’s still a bit firm, cook for another 15-30 minutes.
• Creaminess: If the dish seems too thick, you can stir in a splash more chicken broth or milk at the end. For a thicker consistency, remove the lid for the last 30 minutes of cooking.

Common Mistakes to Avoid

• Using quick-cooking rice: Quick-cooking or instant rice will turn to mush in a slow cooker. Always use regular uncooked rice for best results.
• Lifting the lid too often: Each time you lift the lid, the slow cooker loses heat, adding about 20-30 minutes to the overall cooking time. Resist the urge to peek!
• Not stirring well initially: Ensure all ingredients, especially the rice, are thoroughly combined and submerged in liquid at the beginning to prevent dry or uncooked spots.
• Overcrowding the slow cooker: Filling your slow cooker too high can lead to uneven cooking and can extend the cooking time significantly. Stick to filling it about two-thirds full.

Serving, Storage & Variations

This versatile Crockpot Chicken and Rice Recipe is delicious on its own but also pairs wonderfully with simple additions.

• Serving Suggestions: Garnish with fresh chopped parsley or green onions for a pop of color and freshness. A simple side salad or steamed green vegetables like broccoli or asparagus would complete the meal perfectly.
• Storage: Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days.
• Reheating: Reheat individual portions in the microwave until warmed through, or gently warm in a saucepan on the stovetop over medium-low heat. Add a splash of extra chicken broth or water to restore moisture if it seems dry.
• Freezing: This dish freezes well. Once cooled, portion the chicken and rice into freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Variations

• Vegetable Boost: Stir in frozen peas, corn, or diced carrots during the last 30 minutes of cooking. Fresh spinach can be wilted in at the very end.
• Spice It Up: Add a pinch of cayenne pepper, red pepper flakes, or a dash of your favorite hot sauce for a little heat.
• Different Cheese: Experiment with other cheeses like Pepper Jack for a spicy kick, Colby Jack for mildness, or a blend of your favorite shreddable cheeses.
• Broth Flavor: Substitute vegetable broth or even beef broth for the chicken broth to subtly change the flavor profile.
• Meat Options: You can adapt this recipe with other proteins. Try diced turkey breast for a leaner option, or pre-cooked sausage for a richer flavor.

Nutrition Information

This slow cooker chicken and rice dish is a hearty and satisfying meal, packed with protein and carbohydrates. As with many homemade recipes, the exact nutritional values can vary significantly based on the specific brands of ingredients used and any substitutions made. We recommend using an online nutrition calculator with your exact ingredients for the most accurate information.

Values are approximate and for general guidance only.

FAQ

• Can I use frozen chicken? Yes, you can use frozen chicken breasts, but cooking time might increase by 1-2 hours.
  For comprehensive guidance on food safety, the USDA recommends a safe minimum internal temperature for all poultry.
  Ensure chicken is cooked to an internal temperature of 165°F (74°C).
• Do I need to brown the chicken first? No, you don’t need to brown the chicken for this easy Crockpot Chicken and Rice Recipe. The slow cooker will cook it perfectly without this extra step.
• Can I use a different type of rice? White rice or wild rice blends can be used, but adjust the liquid amount and cooking time accordingly. Quinoa is not recommended as it cooks much faster.
• What if the rice is still hard? If your rice is still hard after the suggested cooking time, add another 1/2 cup of chicken broth, stir, and continue cooking for 30-60 minutes longer, checking periodically.
• Can this recipe be made on the stove? While primarily a slow cooker recipe, you could adapt it for the stove by simmering in a large pot, though constant monitoring would be required.
• How long does it last in the fridge? When stored in an airtight container, your leftover slow cooker chicken and rice will stay fresh in the refrigerator for up to 3-4 days.

Conclusion

This easy Crockpot Chicken and Rice Recipe truly embodies simplicity and comfort, making it a must-have in your recipe collection. With minimal prep and the magic of your slow cooker, you can create a wonderfully creamy, flavorful, and satisfying meal that the whole family will adore. Give this recipe a try tonight and discover just how effortless a truly delicious homemade dinner can be. Enjoy the convenience and the comforting taste!

Easy Crockpot Chicken and Rice Recipe

This creamy, cheesy Crockpot Chicken and Rice recipe is the ultimate one-pot comfort food. With tender chicken, hearty brown rice, and melty cheddar, it's perfect for busy weeknights or cozy weekends.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon minced garlic
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 onion, chopped
• 3 cups chicken broth
• 1 10.5 oz can cream of chicken soup
• 1 1/2 cups brown rice, uncooked
• 2 cups shredded cheddar cheese

Equipment

• 6-quart slow cooker
• Measuring Cups and Spoons
• Knife and cutting board for prepping ingredients

Method

 

1. Cut chicken into 1-inch pieces to ensure even cooking. Set aside.
2. Add chicken, garlic, salt, pepper, onion, chicken broth, and cream of chicken soup to the slow cooker. Stir in the uncooked brown rice.
3. Stir well so rice is fully submerged. This ensures even cooking and prevents sticking.
4. Cover and cook on HIGH for 3.5–4 hours or LOW for 7–8 hours until rice is tender and liquid absorbed.
5. Check that rice is tender and chicken is fully cooked through. If needed, cook an additional 15–30 minutes.
6. Stir in shredded cheddar cheese evenly while the mixture is still hot.
7. Cover for 5–7 minutes to melt the cheese fully using residual heat.
8. Serve hot in bowls. Garnish with parsley or green onions if desired.

Notes

Substitute white rice with adjusted liquid and time. Try cream of mushroom or celery soup. For a veggie boost, stir in peas, carrots, or spinach at the end. Monterey Jack or Colby work great in place of cheddar.

Emily Thompson

Emily Thompson is a home cook and food enthusiast who believes that great meals bring families together. She loves exploring creative twists on classic American comfort food, always testing new ideas in her kitchen. Emily is passionate about sharing simple, practical recipes and time-saving tips to help busy people enjoy cooking at home. Her approachable style makes every dish accessible, delicious, and perfect for those seeking inspiration for everyday meals and special occasions. Find Emily’s latest creations and kitchen wisdom on yumeasymeals.com.