Name: Crockpot Chicken and Rice Recipe
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Cuisine: American
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts or thighs; 1 cup long-grain white rice (uncooked); 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1/2 teaspoon dried thyme; 2 1/2 cups low-sodium chicken broth; 1 (10.5 oz) can cream of chicken soup; 1 cup shredded cheddar cheese; 1 cup frozen peas and carrots (optional)

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If you’re craving a cozy, comforting meal with little effort, this Crockpot Chicken and Rice Recipe is about to become your new weeknight favorite. With juicy, tender chicken, creamy rice, and gooey cheddar cheese all cooked together in the slow cooker, you get nourishing flavor and unbeatable texture in every bite. The best part? Just a handful of basic ingredients come together effortlessly, so you can toss everything in, let the Crockpot work its magic, and enjoy a complete, kid-approved dinner with almost zero fuss—this recipe proves that simple really can be irresistible!

Crockpot Chicken and Rice Recipe - Recipe Image

Ingredients You’ll Need

One thing I absolutely love about this dish is how every ingredient plays a starring role—nothing is extra, nothing is wasted, and together they make the Crockpot Chicken and Rice Recipe more than the sum of its parts. Each addition brings flavor, color, or that melting, creamy texture we all crave from classic comfort food.

Boneless, skinless chicken breasts or thighs (1 1/2 pounds): The heart of the recipe—choose thighs for a richer, juicier bite, or breasts for a leaner touch.
Long-grain white rice (1 cup, uncooked): This soaks up all those savory juices and becomes perfectly creamy without getting mushy.
Yellow onion (1 medium, diced): Adds aromatic sweetness and depth; dice it small so it almost melts into the final dish.
Garlic (2 cloves, minced): Nothing beats the punch of fresh garlic for that home-cooked flavor.
Salt (1 teaspoon): Essential for brightening and balancing all the other flavors.
Black pepper (1/2 teaspoon): A must for a subtle, peppery bite—freshly ground if you have it!
Paprika (1/2 teaspoon): Adds gentle warmth and a lovely color—smoked paprika works too, for a twist.
Dried thyme (1/2 teaspoon): This gives the dish an earthy, savory aroma that elevates the chicken.
Low-sodium chicken broth (2 1/2 cups): The liquid that brings everything together and keeps the rice moist.
Cream of chicken soup (1 can, 10.5 oz): Delivers iconic creaminess without extra steps—so easy!
Shredded cheddar cheese (1 cup): Melts into the rice at the end for maximum gooeyness and flavor.
Frozen peas and carrots (1 cup, optional): If you want veggies built right in, just toss these in near the end!
Fresh parsley (for garnish, optional): A sprinkle on top just before serving brightens everything up.

How to Make Crockpot Chicken and Rice Recipe

Step 1: Prep the Slow Cooker

Kick things off by spraying the inside of your 6-quart slow cooker with non-stick cooking spray. This quick trick ensures nothing sticks and cleanup later will be a breeze—trust me, you’ll be glad you did.

Step 2: Mix Up Rice and Seasonings

In the bowl of your Crockpot, layer in the uncooked rice, diced onion, minced garlic, salt, black pepper, paprika, and dried thyme. Give it all a good stir so the flavors distribute evenly through the rice—this is where your Crockpot Chicken and Rice Recipe really starts to build flavor from the bottom up.

Step 3: Add the Chicken

Place the chicken breasts or thighs right on top of that seasoned rice mixture. No need to cut them up—letting them cook whole keeps them juicy and lets them shred beautifully later.

Step 4: Make the Creamy Broth

In a separate bowl, whisk together the chicken broth and cream of chicken soup until it’s totally smooth. Pour this luscious mixture evenly over the chicken and rice—every scoop will soak in and flavor the entire dish.

Step 5: Slow Cook to Perfection

Cover your Crockpot and set it to cook on low for 4 to 5 hours. When the time’s up, the chicken will be fork-tender and your rice perfectly creamy, with every grain infused with that seasoned, savory broth. Try to resist peeking too much—you want all that steam inside to work its magic!

Step 6: Shred and Finish It Up

Once the chicken’s cooked through, carefully remove it and shred or chop it, then return it right back into the slow cooker. Now’s the time for the magic touch: stir in the shredded cheddar cheese, along with the frozen peas and carrots if you’re using them. Give everything a gentle stir and let it sit for 5 to 10 minutes—the cheese will melt, the veggies heat through, and the Crockpot Chicken and Rice Recipe turns gloriously creamy and thick.

How to Serve Crockpot Chicken and Rice Recipe

Garnishes

For a fresh blast of color and flavor, sprinkle chopped fresh parsley over each serving. If you really want to gild the lily, an extra handful of shredded cheddar or a pinch of smoked paprika on top can add even more flair.

Side Dishes

This Crockpot Chicken and Rice Recipe is hearty on its own, but I love pairing it with a crisp green salad, steamed broccoli, or a pan of warm, buttered rolls. Those little extras help round out the meal and add some brightness to your plate.

Creative Ways to Present

Serving in individual bowls feels extra cozy, but try filling roasted bell pepper halves with the mixture for a fun twist! You can also scoop the chicken and rice into lettuce cups for a lighter take or use it as a filling for baked potatoes if you’re feeding a hungry crowd.

Make Ahead and Storage

Storing Leftovers

This recipe keeps beautifully in the fridge for up to 3 days. Just let it cool, then place in an airtight container—the flavors get even deeper as they rest!

Freezing

To freeze, portion the cooled Crockpot Chicken and Rice Recipe into freezer-safe bags or containers. It will keep well for about 2 months. When ready to enjoy, thaw overnight in the refrigerator for best results!

Reheating

For reheating, simply microwave individual servings (add a splash of milk or broth if it looks dry), or warm gently on the stovetop, stirring often. The cheese melts right back in and the rice fluffs up perfectly again.

FAQs

Can I use brown rice instead of white?

Absolutely! Just keep in mind that brown rice absorbs liquid differently and takes longer to cook, so add a bit more broth and extend the cook time by 1–2 hours to ensure it turns out tender.

Is it possible to make Crockpot Chicken and Rice Recipe vegetarian?

You can! Swap the chicken for canned chickpeas (drained and rinsed), use vegetable broth, and choose a vegetarian-friendly cream soup for a meatless, hearty version.

Will this work with leftover cooked chicken?

Yes—simply stir in shredded or chopped cooked chicken after the rice is fully cooked, just before adding the cheese and veggies. Let everything heat through together.

How can I make the dish even creamier?

Stir in a splash of whole milk or an extra scoop of cheese just before serving. For a decadent touch, a dollop of sour cream mixed in at the end works wonders, too.

Can I double the Crockpot Chicken and Rice Recipe for a crowd?

Definitely! Use an 8-quart slow cooker, double all the ingredients, and keep an eye on cooking time—it may take an extra 30–60 minutes, but everything else stays the same.

Final Thoughts

I can’t wait for you to try this Crockpot Chicken and Rice Recipe and experience firsthand how easy it is to bring comfort and flavor to the table. Whether you’re feeding family, prepping ahead for a busy week, or just craving something wonderfully creamy and satisfying, this is the recipe to reach for again and again!

Crockpot Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 6 reviews

Author: admin
Total Time: 5 hours 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the comforting flavors of a creamy Crockpot Chicken and Rice dish. This easy slow cooker recipe is perfect for busy weeknights or meal prep, offering a wholesome and satisfying meal for the whole family.

Ingredients

Scale

Chicken and Rice:

1 1/2 pounds boneless, skinless chicken breasts or thighs
1 cup long-grain white rice (uncooked)
1 medium yellow onion, diced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
2 1/2 cups low-sodium chicken broth
1 (10.5 oz) can cream of chicken soup
1 cup shredded cheddar cheese
1 cup frozen peas and carrots (optional)

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Instructions

Prep Slow Cooker: Spray the slow cooker with non-stick spray. Add rice, onion, garlic, salt, pepper, paprika, and thyme. Mix well.
Add Chicken: Place chicken on top of rice mixture.
Prepare Sauce: Combine chicken broth and cream of chicken soup. Pour over chicken and rice.
Cook: Cover and cook on low for 4–5 hours until chicken is cooked and rice is tender.
Finish: Shred chicken, return to slow cooker. Add cheese, peas, and carrots. Let sit to thicken. Serve garnished with parsley.