If you’re craving cozy comfort food that feels like a warm hug on a busy day, the Crockpot Chicken and Rice Recipe is your new go-to dish. Imagine tender chicken simmered gently with fluffy, flavorful rice and a creamy blend of broth and cheese, all cooked effortlessly in your slow cooker. This recipe brings together simple ingredients into one pot for a meal that’s not only satisfying but also incredibly easy to make—perfect for those days when you want delicious homecooked food with minimal fuss.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a special role in bringing out the comforting flavors, creamy texture, and delightful color of the dish.
- 1 ½ pounds boneless, skinless chicken breasts or thighs: Choose thighs for extra juiciness or breasts for lean protein.
- 1 cup long-grain white rice (uncooked): The perfect rice type for tender yet fluffy grains that soak up all the flavors.
- 2 ½ cups low-sodium chicken broth: Adds depth and moisture to the rice while keeping sodium in check.
- 1 can (10.5 oz) cream of chicken soup: Creates the creamy base that makes the dish irresistibly rich.
- 1 small onion (diced): Offers a subtle sweetness and aromatic foundation.
- 2 cloves garlic (minced): Brings a savory kick that enhances every bite.
- 1 cup shredded cheddar cheese: Melts into the rice for a comforting, cheesy finish.
- 1 teaspoon salt: Balances and amplifies the flavors.
- ½ teaspoon black pepper: Adds a gentle hint of spice.
- ½ teaspoon paprika: Introduces a warm, smoky note and vibrant color.
- 1 cup frozen peas and carrots (optional): A colorful touch that boosts nutrition and texture.
- Chopped parsley for garnish (optional): Freshens the dish with a pop of green and herbal brightness.
How to Make Crockpot Chicken and Rice Recipe
Step 1: Combine the Base Ingredients
Start by whisking together the chicken broth, cream of chicken soup, minced garlic, salt, pepper, and paprika directly in your crockpot. This mixture forms the creamy, flavorful liquid that will cook the rice and infuse the chicken with delicious seasoning.
Step 2: Add Rice and Onion
Next, stir in the uncooked long-grain white rice and diced onion. This ensures the rice cooks evenly and soaks up all those rich, savory flavors while the onions soften and sweeten during cooking.
Step 3: Nestle the Chicken
Place the chicken breasts or thighs right on top of the rice mixture. Don’t stir the chicken in; letting it sit on top allows it to steam and stay tender as it cooks over the flavorful rice base.
Step 4: Cook Low and Slow
Cover your crockpot and set it to low for 4 to 5 hours. This gentle cooking period gives the rice time to become perfectly tender and the chicken to reach an internal temperature of 165°F, ensuring it’s juicy and safe to eat.
Step 5: Shred, Stir, and Melt
When time’s up, carefully remove the chicken and shred or chop it into bite-sized pieces. Return it to the slow cooker, then stir in the shredded cheddar cheese and the frozen peas and carrots if you’re using them. Cover again and cook for another 10 to 15 minutes until everything is heated through and the cheese is beautifully melted.
How to Serve Crockpot Chicken and Rice Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a lovely burst of color and a fresh herbal note that balances the creamy richness of the dish perfectly. You can also try a little extra cheese or a drizzle of hot sauce if you like a kick.
Side Dishes
This hearty Crockpot Chicken and Rice Recipe is pretty much a meal all on its own, but pairing it with a crisp green salad or steamed vegetables provides a refreshing contrast and extra nutrients. Garlic bread or a warm dinner roll wouldn’t hurt either for soaking up every last cheesy bite.
Creative Ways to Present
Serve this dish in rustic bowls for a cozy dinner vibe, or try plating it in cute ramekins topped with a sprinkle of paprika and parsley for a special touch. It’s also fantastic served family-style right from the crockpot on the dining table where everyone can dig in.
Make Ahead and Storage
Storing Leftovers
Place any leftovers into airtight containers and refrigerate for up to 3 to 4 days. The flavors meld beautifully overnight, making it just as delicious the next day or for a quick lunch option.
Freezing
This dish freezes wonderfully. Freeze portions in freezer-safe containers for up to 2 months. Just be mindful that the texture of the rice may change slightly after thawing, but the overall taste remains comforting and satisfying.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of chicken broth or milk to bring back the creamy texture. Stir occasionally to ensure it heats evenly and doesn’t dry out.
FAQs
Can I use brown rice instead of white rice?
Brown rice has a longer cooking time and different water absorption, so using it in this recipe could result in undercooked rice or overcooked chicken. For best results, stick to long-grain white rice as recommended.
Is it necessary to shred the chicken before adding it back?
Shredding the chicken helps it blend more evenly with the rice and cheese, distributing the protein throughout each bite. However, you can chop it into larger pieces if you prefer chunkier texture.
Can I add other vegetables to this recipe?
Yes! Feel free to toss in diced bell peppers, mushrooms, or corn along with the peas and carrots. Just be mindful of cooking times and moisture levels to keep the rice perfectly tender.
What if I don’t have cream of chicken soup?
You can substitute with homemade or store-bought cream sauce or a mixture of cream cheese and chicken broth, but the classic soup adds both flavor and creaminess that are hard to replicate exactly.
How do I make this recipe dairy-free?
Simply omit the cheddar cheese or replace it with a dairy-free alternative. Use a dairy-free cream of chicken soup or a suitable creamy base, and it will still be delicious and comforting.
Final Thoughts
This Crockpot Chicken and Rice Recipe is pure comfort on a plate, blending ease and flavor in the best possible way. It’s a perfect weeknight dinner that feels special without any stress, so gather your ingredients, set your crockpot, and get ready to enjoy a dish that quickly becomes a family favorite. Trust me, once you try this, you’ll wonder how you ever managed without it!
Print
Crockpot Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This comforting and easy Crockpot Chicken and Rice recipe combines tender chicken, creamy rice, and savory flavors for a satisfying one-pot meal. Perfect for busy weeknights, the slow cooker does all the work, resulting in a cheesy, hearty dish that the whole family will love.
Ingredients
Proteins
- 1 ½ pounds boneless, skinless chicken breasts or thighs
Rice & Grains
- 1 cup long-grain white rice (uncooked)
Liquids & Broth
- 2 ½ cups low-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
Vegetables & Aromatics
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup frozen peas and carrots (optional)
- Chopped parsley for garnish (optional)
Cheese & Dairy
- 1 cup shredded cheddar cheese
Spices & Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Prepare the base mixture: In the crockpot, whisk together the chicken broth, cream of chicken soup, minced garlic, salt, black pepper, and paprika until well combined. Then stir in the uncooked long-grain white rice and the diced onion to distribute the ingredients evenly.
- Add the chicken: Nestle the boneless, skinless chicken breasts or thighs on top of the rice mixture. Make sure the chicken pieces are somewhat submerged but not completely covered to ensure even cooking.
- Cook slowly: Cover the crockpot with the lid and cook on low heat for 4 to 5 hours. The rice should be tender, and the chicken should reach an internal temperature of 165°F, ensuring it is fully cooked through.
- Shred and combine: Remove the chicken from the crockpot and shred or chop it into bite-sized pieces. Return the shredded chicken to the crockpot and stir in the shredded cheddar cheese along with the optional frozen peas and carrots for added color and nutrition.
- Heat through and finish: Cover the crockpot again and cook for an additional 10 to 15 minutes, just until the cheese melts and the peas and carrots are heated through. Optionally, garnish with chopped parsley before serving to add freshness and visual appeal.
Notes
- Use long-grain white rice for the best texture; avoid instant or brown rice as they require different cooking times.
- For a creamier dish, stir in a splash of milk or add extra shredded cheese at the end of cooking.
- Feel free to swap chicken breasts with thighs depending on your preference for juiciness.
- Frozen peas and carrots can be omitted if preferred or replaced with other frozen vegetables like corn or green beans.
- Make sure not to lift the lid too often during cooking to maintain heat and moisture.
