I can get dinner on the table fast with this Crock Pot Chicken and Rice recipe, and as someone who swears by Easy Crockpot Dinners I had to share the shortcut that makes it so reliable.
I can never believe how fast this Crock Pot Chicken and Rice comes together. I throw in boneless skinless chicken breasts or thighs, a can of cream of chicken soup, and shredded sharp cheddar cheese then let it slow cook until the rice swells into the sauce.
It’s not one of those boring casseroles, it makes little pockets of savory surprise that keep you guessing. I’ve tried versions from Slow Cooker Chicken Rice posts and from Chicken Crockpot Recipes Easy threads, and this messy, kind of perfect version is the one my family actually fights over.
Ingredients
- Chicken: Lean and protein rich, good B vitamins, keeps the dish hearty, easy to overcook.
- Rice: Simple carbs that give bulk and comfort, low fiber so veggies boost nutrients.
- Cream of chicken soup: Adds creamy body and savory flavor, processed so watch sodium and calories.
- Cheddar cheese: Brings sharp salty flavor, calcium and protein, melts for richness, can be salty.
- Onion: Gives sweetness and depth when cooked, has fiber and antioxidants, mild bite raw.
- Peas and carrots: Add color, fiber, vitamin A and C, natural sweetness, stretch the meal nicely.
Ingredient Quantities
- 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs, about 3 large pieces
- 1 cup long grain white rice, uncooked
- 1 can (10.5 oz) condensed cream of chicken soup
- 2 cups low sodium chicken broth
- 1/2 cup milk
- 1 cup shredded sharp cheddar cheese, divided
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley
- 1/2 teaspoon dried thyme or Italian seasoning
- 2 tablespoons unsalted butter, cut into small pats
- 1 cup frozen peas and carrots (optional but I usually add em)
How to Make this
1. Spray the crock pot with nonstick spray or rub lightly with oil, then add 1 cup uncooked long grain white rice to the bottom.
2. In a bowl whisk together 1 can (
10.5 oz) condensed cream of chicken soup, 2 cups low sodium chicken broth, 1/2 cup milk, 1/2 teaspoon freshly ground black pepper, 1 teaspoon kosher salt, 1 teaspoon dried parsley (or 1 tablespoon fresh), and 1/2 teaspoon dried thyme or Italian seasoning. Stir in the finely chopped medium yellow onion and 2 cloves minced garlic.
3. Pour that soup-broth mixture over the rice and give it a gentle stir so the rice is mostly covered and distributed evenly.
4. Pat 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs dry, season lightly with a little extra salt and pepper if you want, then nestle the pieces on top of the rice mixture.
5. Dot the chicken with the 2 tablespoons unsalted butter cut into small pats. Cover the crock pot.
6. Cook on LOW for
2.5 to 3 hours or on HIGH for
1.5 to 2 hours, until the chicken reaches 165 F and the rice is tender. Crocks vary so check at the lower end of the time and dont let the rice go mushy.
7. Remove chicken to a cutting board, shred or cube it with two forks, then return the chicken to the crock. Stir in 1/2 cup of the shredded sharp cheddar cheese and 1 cup frozen peas and carrots if using, so the heat melts the cheese and warms the veggies (if you prefer the peas less soft, add them only for the last 15 minutes of cooking).
8. Taste and adjust seasoning with more salt or pepper if needed. If the mixture seems too thick add a splash of broth or milk and stir.
9. Sprinkle the remaining 1/2 cup shredded cheddar on top, cover for a few minutes till it melts, then fluff the rice with a fork and serve garnished with extra chopped fresh parsley if you like.
Enjoy, this is easy, cozy comfort food and leftovers reheat great.
Equipment Needed
1. 4 to 6 quart slow cooker / crock pot
2. Measuring cups (1 cup plus a set for smaller amounts)
3. Measuring spoons
4. Medium mixing bowl
5. Whisk or fork for combining the soup mixture
6. Chef’s knife
7. Cutting board
8. Can opener
9. Silicone spatula or wooden spoon for stirring
10. Instant read meat thermometer
FAQ
Crock Pot Chicken And Rice Recipe Substitutions and Variations
- Chicken: use shredded rotisserie chicken instead of raw breasts or thighs — cuts crock time way down, so add it in the last 30–60 minutes; reduce the broth by about 1/2 cup because store birds are often salty and moist.
- Rice: swap long grain white for jasmine or basmati for a fragrant, similar texture; if you try brown rice use quick-cooking brown and add 15–20 minutes and about 1/4 cup more liquid.
- Condensed cream of chicken soup: replace with 1 cup chicken broth plus 1 cup Greek yogurt or sour cream and 1 tablespoon flour to thicken; stir this in near the end so the dairy wont split, and taste for salt.
- Sharp cheddar: sub Monterey Jack, Colby, or pepper jack for a milder or spicier twist; use same amount and fold in at the end so it melts creamy.
Pro Tips
1. Sear the chicken first in a hot skillet for one to two minutes per side to get some browned flavor, dont try to cook it all the way though because the slow cooker will finish it and overcooked chicken is dry.
2. Dry brine the pieces with a light sprinkle of salt about 20 to 30 minutes before you start, or salt them and refrigerate overnight if you plan ahead, this helps the meat hold onto juices so it wont be bland.
3. Decide the rice texture you want before cooking: rinse the rice under cold water until the water runs clear for fluffier separate grains, or skip rinsing if you prefer a creamier, slightly stickier result; also measure your liquid accurately and check early so you dont end up with mush.
4. For a richer finish stir half the cheese into the hot rice mixture and save the rest to melt on top, or fold in two ounces of cream cheese or a splash of heavy cream for extra silkiness; add frozen peas only in the last ten to fifteen minutes if you want them with some bite.
Crock Pot Chicken And Rice Recipe
I can get dinner on the table fast with this Crock Pot Chicken and Rice recipe, and as someone who swears by Easy Crockpot Dinners I had to share the shortcut that makes it so reliable.
6
servings
560
kcal
Equipment: 1. 4 to 6 quart slow cooker / crock pot
2. Measuring cups (1 cup plus a set for smaller amounts)
3. Measuring spoons
4. Medium mixing bowl
5. Whisk or fork for combining the soup mixture
6. Chef’s knife
7. Cutting board
8. Can opener
9. Silicone spatula or wooden spoon for stirring
10. Instant read meat thermometer
Ingredients
-
1 1/2 to 2 pounds boneless skinless chicken breasts or thighs, about 3 large pieces
-
1 cup long grain white rice, uncooked
-
1 can (10.5 oz) condensed cream of chicken soup
-
2 cups low sodium chicken broth
-
1/2 cup milk
-
1 cup shredded sharp cheddar cheese, divided
-
1 medium yellow onion, finely chopped
-
2 cloves garlic, minced
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley
-
1/2 teaspoon dried thyme or Italian seasoning
-
2 tablespoons unsalted butter, cut into small pats
-
1 cup frozen peas and carrots (optional but I usually add em)
Directions
- Spray the crock pot with nonstick spray or rub lightly with oil, then add 1 cup uncooked long grain white rice to the bottom.
- In a bowl whisk together 1 can (
- 5 oz) condensed cream of chicken soup, 2 cups low sodium chicken broth, 1/2 cup milk, 1/2 teaspoon freshly ground black pepper, 1 teaspoon kosher salt, 1 teaspoon dried parsley (or 1 tablespoon fresh), and 1/2 teaspoon dried thyme or Italian seasoning. Stir in the finely chopped medium yellow onion and 2 cloves minced garlic.
- Pour that soup-broth mixture over the rice and give it a gentle stir so the rice is mostly covered and distributed evenly.
- Pat 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs dry, season lightly with a little extra salt and pepper if you want, then nestle the pieces on top of the rice mixture.
- Dot the chicken with the 2 tablespoons unsalted butter cut into small pats. Cover the crock pot.
- Cook on LOW for
- 5 to 3 hours or on HIGH for
- 5 to 2 hours, until the chicken reaches 165 F and the rice is tender. Crocks vary so check at the lower end of the time and dont let the rice go mushy.
- Remove chicken to a cutting board, shred or cube it with two forks, then return the chicken to the crock. Stir in 1/2 cup of the shredded sharp cheddar cheese and 1 cup frozen peas and carrots if using, so the heat melts the cheese and warms the veggies (if you prefer the peas less soft, add them only for the last 15 minutes of cooking).
- Taste and adjust seasoning with more salt or pepper if needed. If the mixture seems too thick add a splash of broth or milk and stir.
- Sprinkle the remaining 1/2 cup shredded cheddar on top, cover for a few minutes till it melts, then fluff the rice with a fork and serve garnished with extra chopped fresh parsley if you like.
- Enjoy, this is easy, cozy comfort food and leftovers reheat great.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 378g
- Total number of serves: 6
- Calories: 560kcal
- Fat: 19g
- Saturated Fat: 8g
- Trans Fat: 0.5g
- Polyunsaturated: 1g
- Monounsaturated: 5g
- Cholesterol: 142mg
- Sodium: 600mg
- Potassium: 500mg
- Carbohydrates: 34g
- Fiber: 1.5g
- Sugar: 2g
- Protein: 51g
- Vitamin A: 1170IU
- Vitamin C: 2mg
- Calcium: 183mg
- Iron: 1.8mg