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Close-up of a creamy, cheesy chicken and rice crockpot recipe, garnished with melted cheddar.

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.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
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.