If you’re on the hunt for a cozy, effortless dinner that brings the whole family running to the table, this Crockpot Chicken and Rice Recipe is your new best friend. Juicy chicken, creamy rice, plenty of melty cheddar, and pops of colorful veggies all meld together in the slow cooker, making each bite pure comfort. You’ll love how this recipe requires just a few minutes of hands-on prep, letting the crockpot do all the work while you get on with your day. Whether you’re feeding picky eaters or craving classic flavors, this dish delivers every single time.

Crockpot Chicken and Rice Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about the Crockpot Chicken and Rice Recipe is its approachable lineup of ingredients. Each one plays a vital role, whether it’s the hearty chicken, the perfectly creamy soups, or that irresistible cheddar finish. Here’s what you’ll need—and why you won’t want to skip a single item!

Chicken breasts: Boneless, skinless chicken breasts offer lean protein and become wonderfully tender in the crockpot.
Long-grain white rice: Uncooked, this rice absorbs all the flavors as it cooks, resulting in a rich and creamy texture.
Cream of chicken soup: Adds a velvety, savory base that ties all the creamy flavors together perfectly.
Cream of mushroom soup: Brings a deeper, earthy note to balance the sweetness of the chicken and peas.
Low-sodium chicken broth: Prevents the dish from becoming too salty but infuses the rice with flavor.
Shredded cheddar cheese: Melts through the rice at the end, creating a dreamy, cheesy finish.
Diced onion: Offers a subtle sweetness that melds perfectly into the creamy sauce.
Garlic powder: Adds a depth of flavor without overpowering the other ingredients.
Onion powder: Reinforces the savory flavor profile in every forkful.
Salt: Essential for highlighting all those comforting flavors without going overboard.
Black pepper: Lends a gentle, warming kick to balance out the creaminess.
Frozen peas and carrots: Not only for color—they deliver pops of sweetness and fresh texture.
Fresh parsley (optional): A bright, fragrant finish you’ll appreciate if you have it on hand.

How to Make Crockpot Chicken and Rice Recipe

Step 1: Prepare Your Crockpot

Start by giving your crockpot a generous spritz of nonstick cooking spray. You’ll thank yourself later at cleanup time, and it ensures that none of that valuable cheesy rice gets stuck to the sides.

Step 2: Layer the Rice

Pour your uncooked long-grain rice right into the bottom of the crock. This clever move lets the rice slowly soak up every bit of flavor as the Crockpot Chicken and Rice Recipe cooks away.

Step 3: Mix the Creamy Base

In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and black pepper. You’ll end up with a luxuriously creamy, savory mixture that’s the backbone of your dish.

Step 4: Add the First Layer of Flavor

Pour half of that soup mixture over the rice and give it a little stir so the grains are evenly coated. This is where the magic starts, ensuring every scoop will be creamy and flavorful.

Step 5: Vegetables Go In

Scatter the diced onion and frozen peas and carrots on top of the rice. Not only does this provide lovely color and texture, but it also means even the pickiest eaters are getting some veggies in every bite.

Step 6: Place the Chicken

Lay those boneless, skinless chicken breasts over the vegetables. Don’t worry if they overlap a little—it’ll all cook together beautifully.

Step 7: Finish the Layers

Pour the remaining soup mixture over the chicken, covering everything gently. This keeps the chicken moist and guarantees each piece cooks up tender and juicy.

Step 8: Slow Cook to Perfection

Pop the lid on your crockpot. Cook on low for 5–6 hours or on high for about 2 1/2–3 hours. You’ll know it’s done when the chicken reaches 165°F and the rice is soft and creamy.

Step 9: Shred and Cheese It Up

About 15 minutes before serving, use two forks to shred the chicken right in the crockpot. Stir it back into the rice, sprinkle in the shredded cheddar cheese, and mix until it’s beautifully melted and gooey.

Step 10: Add a Fresh Finish

If you’re in the mood for a pop of freshness, sprinkle chopped parsley over the top before serving. Not only does it look lovely, but it adds just the right touch of color and herbiness.

How to Serve Crockpot Chicken and Rice Recipe

Garnishes

A big sprinkle of freshly chopped parsley does wonders, but you can also shower the top with extra shredded cheddar or a dusting of smoked paprika if you’re feeling fancy. For a restaurant-style finish, a few sliced green onions add visual interest and a zesty crunch.

Side Dishes

This comforting Crockpot Chicken and Rice Recipe is hearty all on its own, but a crisp green salad or a basket of warm dinner rolls make wonderful companions. I also love serving it with steamed green beans, roasted broccoli, or even a simple cucumber tomato salad for a lighter touch.

Creative Ways to Present

If you’re hosting or just want to make a weeknight dinner feel special, try spooning the creamy chicken and rice into individual bowls or even hollowed-out bread bowls. For family gatherings, spread it out in a pretty serving dish and let everyone help themselves, adding their own garnishes from a little “topping bar.”

Make Ahead and Storage

Storing Leftovers

Leftovers of the Crockpot Chicken and Rice Recipe keep beautifully in an airtight container in the fridge. The flavors actually meld together even more overnight, delivering second-day deliciousness. Store up to 3–4 days and just scoop out what you need for quick lunches or dinners.

Freezing

Want to save some for a busy day? Portion cooled leftovers into freezer-safe bags or containers. Flattening the bags can help them thaw faster. It will keep well for up to three months—just be sure to label the date, since it’s so easy to lose track of those tasty treasures.

Reheating

For best results, reheat your Crockpot Chicken and Rice Recipe gently on the stovetop or in the microwave, adding a splash of chicken broth or water to maintain creaminess. Stir frequently so the rice stays moist and the cheese reincorporates perfectly.

FAQs

Can I use brown rice in this Crockpot Chicken and Rice Recipe?

I don’t recommend brown rice here since it needs a much longer cooking time and can end up undercooked or mushy. Long-grain white rice is really the way to go for the best texture and timing.

What can I substitute for the cream of mushroom soup?

If you’re not a mushroom fan, feel free to swap in cream of celery soup or an extra can of cream of chicken! Both deliver a lovely creamy flavor, you’ll just notice a subtle difference in the savory notes.

How do I keep the rice from going mushy?

Be sure to use uncooked long-grain white rice and measure your liquids carefully. Stirring at the start and not overcooking helps keep the rice just right—soft but not mushy.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs bring extra flavor and tenderness to the Crockpot Chicken and Rice Recipe. Just use boneless, skinless thighs and the cooking time stays the same.

What’s the best way to add more veggies?

Feel free to toss in extra frozen peas and carrots, or add chopped spinach, broccoli florets, or corn. Stir in the more delicate veggies near the end so they stay fresh and vibrant!

Final Thoughts

This Crockpot Chicken and Rice Recipe is a true weeknight hero—simple to make, satisfying to eat, and even better as leftovers. I can’t wait for you to experience the cozy deliciousness it brings to your own table. Give it a try and let it become a staple in your dinner rotation!

Crockpot Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 26 reviews

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

Print Recipe

Description

A comforting and creamy Crockpot Chicken and Rice recipe that is perfect for a hassle-free dinner. Tender chicken, rice, and vegetables cooked in a flavorful sauce, topped with melted cheese – a delicious family-friendly meal.

Ingredients

Scale

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts
1 cup long-grain white rice (uncooked)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
2 cups low-sodium chicken broth
1 cup shredded cheddar cheese
1/2 cup diced onion
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas and carrots
1 tablespoon chopped fresh parsley (optional)

Cook Mode Prevent your screen from going dark

Instructions

Spray the crockpot: Coat the inside of the crockpot with nonstick cooking spray.
Add rice: Place uncooked rice in the bottom of the crockpot.
Mix soup: In a bowl, combine cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and pepper. Pour half over the rice and mix.
Layer ingredients: Add onion, frozen vegetables, then chicken on top. Pour remaining soup mixture over the chicken.
Cook: Cover and cook on low for 5–6 hours or high for 2 1/2–3 hours until chicken is cooked and rice is tender.
Shred chicken: Shred chicken, mix back into rice with cheese until melted.
Garnish: Optionally, garnish with fresh parsley before serving.