Comfort food just got a whole lot easier with this Crockpot chicken and rice!
This dish is the epitome of effortless cooking. Just toss everything in the Crockpot and let it work its magic.
The result? Tender chicken, perfectly cooked rice, and a medley of vegetables, all enveloped in a creamy, cheesy sauce.
It’s a complete meal in one pot, perfect for busy weeknights or lazy weekends. I promise you’ll love it as much as I do.
Why You’ll Love This Crockpot Chicken and Rice
Effortless Cooking: Simply combine ingredients and let the slow cooker do the work. It’s perfect for busy days.
Crowd-Pleaser: The creamy, cheesy combination of chicken, rice, and vegetables is always a hit with everyone.
Versatile: This recipe is highly adaptable. You can easily swap out the vegetables or add your favorite spices to suit your personal taste preferences.
Comfort Food: The rich, creamy texture creates a comforting and satisfying meal that will leave everyone asking for seconds.
Ingredients
- Boneless, Skinless Chicken Breasts: Tender and lean, it absorbs the flavors beautifully in the Crockpot.
- Long-Grain Brown Rice: Nutty and wholesome, it provides a satisfying base for the dish.
- Low-Sodium Chicken Broth: The flavorful yet healthy liquid helps cook the rice and chicken to perfection.
- Cream of Chicken Soup: This rich and creamy addition enhances the overall flavor profile.
- Garlic and Onion: Aromatic and savory, these add depth to the dish without overpowering it.
- Salt and Black Pepper: These essential seasonings bring out the best in each ingredient.
- Mixed Vegetables: A colorful and nutritious mix of carrots, peas, and corn adds freshness.
- Shredded Cheddar Cheese: It melts beautifully, adding a velvety texture and a burst of flavor.
How to Make Crockpot Chicken and Rice
I made it recently, and my kitchen smelled absolutely divine.
And since it’s so easy, you can make it any day of the week!
1. Combine the ingredients. Place the chicken, rice, chicken broth, cream of chicken soup, garlic, salt, pepper, and chopped onion in the Crockpot. Stir to combine all ingredients thoroughly.
2. Cook the mixture. Cover and cook on HIGH for 3-4 hours, or until the rice has absorbed most of the liquid and the chicken is cooked through.
3. Add the vegetables. In the last 30 minutes of cooking, remove the chicken from the pot to rest (cover with foil), add the mixed vegetables, and stir gently.
4. Incorporate the cheese. Once the cooking time is complete, stir in 1 1/2 cups of the shredded cheddar cheese until melted. Shred the chicken, and add that to the pot.
5. Melt the topping. Sprinkle the remaining 1/2 cup of cheese on top. Cover and let it melt for about 5 minutes.
6. Serve. Serve warm, and enjoy your creamy, cheesy Crockpot chicken and rice!
Tips for the Best Crockpot Chicken and Rice
This recipe is foolproof, but these tips make it even better.
- Give it a good stir. Before cooking, stir all ingredients thoroughly to ensure an even distribution of flavors. It’ll also prevent the rice from clumping together.
- Nestle the chicken on top. It’ll cook in the juices, but this will make it easier to remove and shred later.
- Don’t peek! Avoid opening the lid during cooking to maintain consistent heat.
- Thin it out. If the sauce is too thick, gradually add small amounts of chicken broth or water.
- Try flavorful add-ins. Customize the dish by adding your favorite herbs, spices, or vegetables. I like thyme, rosemary, bell peppers, or mushrooms.
- Have fun! Experiment with different types of cheese, like Mozzarella or Pepper Jack. Or, substitute the cream of chicken soup with cream of mushroom or celery for a different flavor profile.
How to Store
If you have leftovers, they’re perfect for meal prepping throughout the week.
To Store: Place the cooked chicken and rice in an air-tight container and refrigerate for up to 4 days. Seal the container tightly to prevent moisture and other flavors from affecting the dish.
To Freeze: Transfer the cooled chicken and rice to an air-tight container or freezer bag. Remove as much air as possible before sealing. Note that freezing may affect the quality of the dish, particularly the texture of the rice and the consistency of the creamy sauce.
To Reheat: Reheat in the microwave or on the stovetop until warmed through. Stir occasionally to ensure even heating and prevent the sauce from separating.
More Hearty Chicken Dinners You’ll Love
Hot Honey Chicken
Chicken Fried Steak
Dorito Chicken Tenders
Crockpot Chicken and Rice
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servings5
minutes4
5
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kcalLooking for an easy dinner? This Crockpot chicken and rice can’t be topped! It’s creamy, hearty, satisfying, and comes together in a snap!
Ingredients
1 1/2 cups long-grain brown rice, uncooked
3 cups low-sodium chicken broth
1 (10.5 ounce) can cream of chicken soup
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 onion, chopped
2 boneless, skinless chicken breasts
2 cups mixed vegetables (carrots, peas, corn)
2 cups shredded cheddar cheese
Instructions
- Place the rice, chicken broth, cream of chicken soup, garlic, salt, pepper, and chopped onion in the Crockpot. Stir until well combined then nestle the chicken breasts on top, pushing to submerge them slightly.
- Cover and cook on HIGH for 3 to 4 hours, or until the rice has absorbed most of the liquid and the chicken is cooked through.
- In the last 30 minutes of cooking, remove the chicken from the pot to a plate and cover with foil to let it rest. Then, add the mixed vegetables and stir gently.
- When the cooking time is complete, stir in 1 1/2 cups of the shredded cheddar cheese until melted. Shred or chop the chicken and mix it into the pot, then cover with the remaining 1/2 cup of cheese. Put the lid on and cook until the cheese is melted.
- Serve warm, and enjoy your creamy, cheesy Crockpot chicken and rice!
Notes
- Brown rice is recommended for this recipe as it holds up better during the longer cooking time in the Crockpot. White rice may become too mushy.
- If the mixture seems too thick at the end of cooking, you can gradually stir in additional chicken broth, 1/4 cup at a time, until you reach your desired consistency.
- For added flavor, season the dish with dried herbs like thyme or parsley, or add a splash of lemon juice before serving.
- Leftovers can be stored in an air-tight container in the refrigerator for up to 4 days, making this a great meal prep option.
When you say 1″ pieces, do you mean cubed, sliced against the grain, sliced with the grain?
Hi John!
I’ve amended this recipe to make it a little easier.
You don’t need to cut the chicken at all – just pop it into the pot.
When it’s cooked through, let it rest for a little while, then shred it and mix it back into the pot 🙂
Can you use cooked rotisserie chicken in this recipe?
If so, how many cups would you use?
What size Crock Pot did you use? Also, 2 chicken breasts equal 4 breast halves, as they usually are cut and packaged that way. Maybe I can sub in chix thighs, in place of breasts? Thank you.
Hi Patricia, I have a 5-quart Crockpot, but you can certainly use whatever size you have. And yes, feel free to substitute chicken thighs for more flavor! I hope it turns out great!
I don’t cook much at all. But this recipe sounds yummy. You put the raw chicken and all the other ingredients together and cook 3 to 4 hours?
Yes ma’am! That’ll do it. 🙂
Looks so good! My family won’t eat brown rice. Is there a way to use white rice and if so at what point in the cooking would you add it? Thank you so much!
could you use riced cauliflower in place of rice?
Hi, Donna!
I think you could use riced cauliflower in this recipe, but you’d need to make some adjustments. Since it doesn’t absorb liquid as well as regular rice, you’d need to lower the liquid content.
Also, it cooks faster, so you’d have to adjust for that. Either add it about 30 minutes before the end of the recipe. Or cook it separately and just combine them at the end. The taste won’t be exactly the same, of course, but I still think it could work fairly well. 🙂
Excellent recipe as is,just added a little more pepper and cut up the chicken prior to cooking.
Dumb question, but need to know:
Do you add water to the chicken soup? I also dislike brown rice. it will definitely turn mushy (I tried it,, ). is the Cauliflower rice hard to find? I’ve never heard of it!
I’m using a frozen vegetables bag this time. It sounds really good. Thank you.
Hi, Patricia!
No, you don’t have to add water. Just dump the soup in as is. 🙂
As for the cauliflower rice, most people make their own. But you can find it, typically in stores like Whole Foods or Trader Joes. (Though, since keto has become more mainstream, you might be able to find it in more prevalent places like Walmart or Publix.)
Also, be sure to check out the tips I mentioned in response to Donna’s comment above regarding cauliflower rice, as it will require some recipe adjustments. 🙂