Crockpot Chicken And Rice Recipe
This Crock Pot Chicken and Rice Recipe is comfort food at its finest, delivering tender chicken and creamy, cheesy rice in one cozy, effortless dish.
With minimal prep and pantry staples, this meal simmers to savory perfection in your slow cooker—ideal for busy weeknights or no-fuss family dinners.
What You’ll Need for This Cozy Crock Pot Chicken and Rice
- Boneless skinless chicken breasts – The lean protein centerpiece, these soak up flavor and stay tender after hours in the crock pot.
- Brown rice – Adds nutty depth and heartiness, making the dish more filling and wholesome than white rice.
- Chicken broth – Infuses every grain and bite with rich, savory depth while cooking the rice to fluffy perfection.
- Cream of chicken soup – Creates a creamy base that binds the flavors together with smooth, savory comfort.
- Cheddar cheese – Sharp, melty, and irresistible, it adds a gooey layer of cheesy indulgence to every bite.
- Onion – Brings aromatic sweetness that deepens during slow cooking, enhancing the dish’s overall flavor.
- Garlic – Adds a savory kick that balances the richness of the cheese and soup.
- Salt & black pepper – Essential seasonings that enhance and round out all the other flavors.
How to Make Crock Pot Chicken and Rice – So Simple, So Satisfying
Start by adding the chicken, garlic, onion, salt, pepper, broth, soup, and brown rice to your crock pot. Give everything a good stir to combine.
Cover and cook on high for about 3.5 to 4 hours, until the rice is tender and the liquid has been absorbed.
Stir in the shredded cheddar, cover again, and let it melt into the dish—just a few minutes is all it takes.
Serve it warm, straight from the crock pot, and watch how fast it disappears!
Tips, Twists & Time-Saving Ideas for Crock Pot Chicken and Rice
For extra creaminess, stir in a bit of sour cream or a splash of milk along with the cheese. If you’re craving extra veggies, frozen peas or chopped spinach stir in easily toward the end of cooking. Want a bolder flavor? Try using sharp cheddar or even pepper jack for a bit of heat.
To speed up prep, chop your onions and chicken the night before, or even toss everything into a zip-top bag and refrigerate overnight—just dump it into the crock pot in the morning.
You can also swap in boneless chicken thighs for even more flavor and juiciness. They hold up beautifully to slow cooking without drying out.
Leftovers? Here’s How to Keep It Delicious
Leftover Crock Pot Chicken and Rice stores well in an airtight container in the refrigerator for up to four days. To reheat, just microwave in short bursts with a splash of broth or milk to restore creaminess.
This dish also freezes well—cool completely, portion into freezer-safe containers, and freeze for up to two months. Thaw overnight in the fridge and reheat gently on the stovetop or microwave.
Crockpot Chicken And Rice Recipe
Ingredients
- 1 teaspoon salt
- 1 can cream of chicken soup 10.5 oz
- 2 boneless skinless chicken breasts, diced into 1-inch chunks
- 3 cups chicken broth
- ½ onion chopped
- 1 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 ½ cups uncooked brown rice
- 1 teaspoon minced garlic
Instructions
- Combine the chicken pieces, chopped onion, minced garlic, salt, black pepper, chicken broth, cream of chicken soup, and uncooked brown rice in the crock pot, stirring to mix everything evenly.
- Seal with the lid and cook on high for 3.5 to 4 hours, or until the rice fully absorbs the broth and becomes tender.
- Stir in the shredded cheddar cheese and replace the lid, letting the residual heat melt the cheese over 5 to 7 minutes.
- Dish out while warm and serve immediately.
