Crockpot Chicken and Rice Recipe – Easy, Creamy & Comforting
There’s nothing more comforting than a warm bowl of crockpot chicken and rice. This slow cooker recipe is a weeknight hero—tender chicken, fluffy rice, and savory seasonings all come together in one pot with minimal effort. The best part? You simply set it, forget it, and let your crockpot do the work.
This dish is perfect for busy families, cozy dinners, or meal prep. It’s hearty, budget-friendly, and customizable with your favorite veggies or spices. If you’re craving a simple homemade dinner that tastes like comfort in a bowl, this crockpot chicken and rice recipe is a must-try.
Ingredients (Serves 6)
- 1 ½ lbs boneless, skinless chicken breasts (or thighs)
- 1 cup long-grain white rice, rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 3 cups low-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
- 1 cup frozen peas (added at the end)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp garlic powder
- ½ cup shredded cheddar cheese (optional, for topping)
- 2 tbsp fresh parsley, chopped (for garnish)
Step by Step Cooking Guide
- Prepare the crockpot – Lightly grease the inside of your slow cooker with cooking spray.
- Layer ingredients – Add diced onion, garlic, carrots, celery, and rinsed rice to the bottom.
- Season the chicken – Place chicken breasts on top, then sprinkle with salt, pepper, paprika, thyme, and garlic powder.
- Add liquids – Pour in chicken broth and cream of chicken soup, stirring slightly around the rice and vegetables (don’t fully mix with chicken).
- Cook low & slow – Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and rice is fully cooked.
- Shred chicken – Remove chicken, shred with two forks, and stir back into the crockpot.
- Finish with peas – Add frozen peas and shredded cheddar (if using). Stir, cover, and let sit for 10 minutes.
- Serve & enjoy – Garnish with parsley before serving warm.
Cooking Time & Serving Size
- Prep Time: 15 minutes
- Cook Time: 6 hours (on LOW)
- Total Time: 6 hours 15 minutes
- Serving Size: Serves 6
Tips & Variations
- Creamier version – Stir in ½ cup heavy cream or cream cheese before serving.
- Veggie boost – Add mushrooms, spinach, or bell peppers.
- Spicy twist – Mix in cayenne pepper or diced jalapeños for heat.
- Cheesy upgrade – Top with mozzarella, Monterey Jack, or Parmesan.
- Meal prep friendly – Store leftovers in airtight containers for up to 4 days or freeze for 2 months.
Nutrition Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 28 g |
| Carbohydrates | 34 g |
| Fat | 8 g |
| Fiber | 3 g |
| Sugar | 4 g |
Healthy Alternatives
- Low-Oil: Skip added cheese and cream soup; use broth-based version.
- Gluten-Free: Use certified gluten-free cream of chicken soup.
- Keto-Friendly: Replace rice with cauliflower rice (add it in the last 30 minutes).
- Dairy-Free: Use dairy-free cream soup or substitute with coconut milk + cornstarch slurry.
- Low-Sodium: Use homemade chicken broth and omit added salt.
Serving Suggestions
This crockpot chicken and rice recipe is a full meal on its own, but you can pair it with a fresh green salad, garlic bread, or roasted vegetables for a complete dinner. It’s cozy, filling, and guaranteed to be a family favorite.
Whether you’re serving it for Sunday dinner or prepping weekday meals, this dish is proof that simple ingredients can create restaurant-quality comfort food at home.
FAQ’s
Q1: Can I use brown rice instead of white?
Yes, but increase cooking time (brown rice takes longer) and add ½ cup extra broth.
Q2: Can I use frozen chicken?
It’s best to thaw chicken first for even cooking, but if using frozen, cook on LOW for at least 7–8 hours.
Q3: Why did my rice turn mushy?
Overcooking or using short-grain rice can make it mushy. Stick to long-grain rice and don’t stir too often.
Q4: Can I make this without cream of chicken soup?
Yes! Replace with 1 cup heavy cream + 1 tbsp cornstarch whisked into broth.
Q5: How do I store and reheat leftovers?
Keep refrigerated in an airtight container for up to 4 days. Reheat with a splash of broth or milk to keep it creamy.
