Easy Crock Pot Chicken and Rice 

This Creamy Crock Pot Chicken and Rice is the epitome of a “set it and forget it” meal, delivering a warm, hearty, and cheesy dish with minimal effort. Perfect for busy weeknights, this recipe combines tender chicken, wholesome brown rice, and a rich, savory sauce, all cooked to perfection in your crock pot.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 4 Hours
Total Time: 4 Hours and 10 Minutes
Servings: 6

Here’s a great video that shows the process of crock pot chicken and rice.

Why You’ll Love Making It

• Minimal Effort, Maximum Reward: This is a true “dump-and-go” recipe. Simply combine the ingredients in the crock pot in the morning, and come home to a delicious, fully cooked meal.
• Family-Friendly Favorite: The creamy texture and cheesy goodness make this dish a guaranteed hit with both adults and even the pickiest of eaters.
• One-Pot Wonder: Everything cooks together in the slow cooker, which means cleanup is an absolute breeze.
• Completely Customizable: This recipe is a fantastic base for creativity. You can easily swap proteins, add your favorite vegetables, or experiment with different cheeses to make it your own.
• Perfect for Meal Prep: Leftovers are just as delicious the next day, making it an excellent option for lunches throughout the week.

Ingredients

• Chicken: 2 large boneless, skinless chicken breasts (about 1.5 lbs), cut into 1-inch cubes. Boneless, skinless chicken thighs can also be used for a richer, more tender result.
• Aromatics: 1 teaspoon of minced garlic and 1/2 of a medium yellow or white onion, chopped. These build the foundational savory flavor of the dish.
• Seasoning: 1 teaspoon of black pepper and 1 teaspoon of salt. Adjust to your taste, especially if you are using low-sodium broth.
• Chicken Broth: 3 cups of chicken broth provide the necessary liquid to cook the rice perfectly. For a deeper flavor, use chicken stock instead of broth.
• Cream Soup: 1 can (10.5 oz) of condensed cream of chicken soup. This is the secret to the ultra-creamy texture. Cream of mushroom or cream of celery soup are great substitutes.
• Rice: 1 1/2 cups of uncooked brown rice. Be sure to use standard brown rice, not instant or quick-cook, as the cooking time is designed for long-grain rice. If you prefer white rice, you will need to reduce the cooking time.
• Cheese: 2 cups of shredded sharp cheddar cheese. For the best melting results, it’s recommended to shred your own cheese from a block. Monterey Jack or a Colby blend also work wonderfully.

Instructions

1. Prepare the Crock Pot: Lightly grease the inside of your slow cooker with butter or non-stick cooking spray. This is a crucial step to prevent the rice from sticking to the bottom and sides.

2. Combine Ingredients: Add the cubed chicken, minced garlic, chopped onion, salt, pepper, uncooked brown rice, chicken broth, and cream of chicken soup to the prepared crock pot.

3. Mix Thoroughly: Stir all the ingredients together until everything is well combined. Ensure the rice is fully submerged in the liquid to allow it to cook evenly.

4. Slow Cook: Secure the lid on the crock pot and cook on the HIGH setting for 3.5 to 4 hours, or on the LOW setting for 6-7 hours. Avoid lifting the lid while it’s cooking, as this releases heat and can extend the cooking time.

5. Check for Doneness: After the 3-hour mark on high (or 6 hours on low), check to see if the rice is tender and has absorbed most of the liquid. The chicken should be cooked through and tender.

6. Melt the Cheese: Once the chicken and rice are cooked, turn off the crock pot. Stir in the shredded cheddar cheese until it’s incorporated. Place the lid back on for another 5-10 minutes to allow the cheese to melt completely into the dish, creating a gooey, cheesy sauce.

7. Rest and Serve: Let the dish rest for a few minutes before serving. This will allow the sauce to thicken slightly. Serve warm, garnished with fresh parsley if desired.

What to Serve with Crock Pot Chicken and Rice

• Steamed or Roasted Vegetables: Simple steamed green beans or roasted broccoli complement the creamy dish perfectly.
• Side Salad: A crisp green salad with a vinaigrette dressing can cut through the richness of the casserole.
• Garlic Bread: A classic choice for soaking up any extra creamy sauce.

FAQs

1. Can I use white rice instead of brown rice?
Yes, you can use long-grain white rice. However, it cooks faster than brown rice, so you will need to adjust the cooking time. Check for doneness after 2.5-3 hours on the high setting to prevent the rice from becoming mushy.

2. Does the chicken need to be cooked before adding it to the crock pot?
No, the chicken should be added raw. It will cook perfectly along with the rice in the slow cooker, becoming tender and absorbing all the flavors.

3. My rice is still crunchy. What should I do?
If the rice isn’t fully cooked after the recommended time, it may be because your slow cooker runs at a lower temperature. Add another 1/2 cup of warm chicken broth, stir, and continue cooking on high for another 30-45 minutes, or until the rice is tender.

4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave or warm it on the stovetop over low heat. You may need to add a splash of chicken broth or milk to restore its creamy consistency.

5. Can this recipe be frozen?
Yes, this dish freezes well. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.