I’m sharing a quick Crock Pot Chicken and Rice that pairs tender chicken with cheesy rice in one pot, and if you’re looking for Easy Crockpot Dinners you’ll want to read on.
I can’t tell you how many nights this one has bailed me out. I toss boneless skinless chicken breasts and a can of condensed cream of chicken soup into the slow cooker, go do something else, and later dinner just shows up.
The chicken shreds so easy and the sauce gets deep and satisfying without much fuss. It’s the kinda dish that sits in my rotation with other Crockpot Dishes, and it’s always on my list when I’m hunting for Easy Crockpot Dinners after a long day.
Simple but not boring, people always want seconds.
Ingredients
- Lean protein, keeps you full, easy to flavor, low in carbs.
- Starchy carb, gives comforting texture, absorbs flavors, not very fibrous.
- Adds creaminess and savory depth, it’s higher in sodium and calories.
- Boosts chicken flavor, hydrates rice, lighter than cream, low calorie.
- Adds color, vitamins, fiber, slight sweetness and a pop of texture.
- Melty, tangy finish, adds fat and calcium, makes dish richer.
- Aromatic base, bring savory sweetness and depth, essential flavor builders.
- Adds richness, helps saute, carries flavors, adds a little indulgence.
- Makes rice creamier, adds dairy richness, increases calories slightly.
Ingredient Quantities
- 2 lbs boneless skinless chicken breasts (about 3 medium breasts, you can use thighs if you want)
- 1 cup long-grain white rice, uncooked
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 1/2 cups low-sodium chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots (or mixed veggies)
- 1 cup shredded sharp cheddar cheese, divided (save a little for topping)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 2 tbsp chopped fresh parsley (or 1 tsp dried parsley)
- 1/2 cup milk or half and half, optional for creamier rice
- Optional: 1/4 tsp crushed red pepper flakes if you like a tiny kick
How to Make this
1. Pat chicken dry and season both sides with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/2 tsp dried thyme; set aside.
2. Heat 1 tbsp olive oil in a skillet over medium high heat. Sear chicken 2 minutes per side until golden, just for flavor. Remove chicken to plate.
3. In the same skillet melt 2 tbsp butter, add 1 small finely chopped onion and 2 cloves minced garlic and sauté until soft and fragrant, about 3 minutes. Scrape those browned bits into the slow cooker.
4. In a bowl whisk together 1 can condensed cream of chicken soup, 1 1/2 cups low sodium chicken broth, optional 1/2 cup milk or half and half if you want creamier rice, 2 tbsp chopped fresh parsley (or 1 tsp dried), and optional 1/4 tsp crushed red pepper flakes. Pour this mixture into the slow cooker over the onions and garlic.
5. Nestle the seared chicken into the crock pot, cover and cook on LOW 3 to 4 hours or HIGH 2 to 3 hours, until chicken is just cooked through and easy to shred. Times vary by cooker so check doneness early rather than later.
6. Remove chicken to a cutting board, shred with two forks, then return the shredded chicken to the crock pot and stir gently to combine.
7. Add 1 cup uncooked long grain white rice and 1 cup frozen peas and carrots to the slow cooker, stirring to distribute. If mixture looks too thick, add a few tablespoons more broth. Cover and cook on HIGH 30 to 50 minutes or LOW 1 to 1 1/2 hours, until rice is tender and most liquid is absorbed.
8. Stir in 3/4 cup shredded sharp cheddar cheese and adjust seasoning with a little extra salt and pepper if needed. If you want it extra rich, stir in the remaining 1 tbsp butter.
9. Turn off the cooker, sprinkle remaining cheese on top and let sit 5 minutes to melt, then garnish with the reserved parsley. Serve warm.
Equipment Needed
1. Slow cooker or crock pot (6 to 7 qt) — the main appliance for cooking everything together
2. Large skillet or frying pan for searing the chicken and sautéing onions and garlic
3. Tongs for flipping the chicken, or a spatula if thats what you got
4. Cutting board and sharp chef’s knife for chopping onion and parsley, trimming chicken
5. Two forks for shredding the cooked chicken
6. Measuring cups and spoons for broth, rice, soup and seasoning
7. Mixing bowl and whisk or a large measuring cup to mix the soup, broth and milk
8. Wooden spoon or heatproof spatula to scrape browned bits and stir in the crock pot
9. Can opener and a box grater or pre-shredded cheese bowl for the cheddar topping
FAQ
Crock Pot Chicken And Rice Recipe Substitutions and Variations
- Chicken breasts: use boneless skinless thighs, they stay juicier and need almost the same time, or use about 3 cups shredded rotisserie chicken to save time, just stir it in the last 20 minutes so it doesn’t overcook.
- Long-grain white rice: swap for quick-cooking parboiled or instant rice if you want less cook time, or use brown rice but precook or increase liquid and cook time since brown rice needs longer.
- Condensed cream of chicken soup: mix 1 cup plain Greek yogurt with 3/4 cup chicken broth plus 1 tbsp flour or cornstarch to thicken, or sub a can of cream of mushroom for similar creaminess and flavor.
- Sharp cheddar cheese: swap for Monterey Jack or Colby for a milder melt, or use dairy-free shredded cheese if you need non dairy, or stir in 1/2 cup grated Parmesan plus a splash of milk for extra savory depth.
Pro Tips
1) Sear smart, dont cook through: pat the chicken very dry and get the pan hot so you get a good brown crust for flavor. Sear just until golden then stop — overcooked chicken will dry out once it slowly cooks. If breasts are uneven slice them so pieces are the same thickness.
2) Nail the rice texture: long grain white is the right call, but add it late and have an extra 1/4 to 1/2 cup hot broth ready. Slow cookers vary a lot so check the rice early, and if it looks gummy, give it a few minutes uncovered off heat to steam off excess moisture.
3) Add dairy and cheese at the end: milk, half and half, or cream cheese and shredded cheddar should go in near the finish so they dont break or turn grainy. Reserve a little cheese for the top so you get that melty finish, and stir the rest in off heat for a creamier mouthfeel.
4) Seasoning and brightness: because condensed soup and broth can hide or add salt, taste toward the end and adjust carefully. A tiny squeeze of lemon juice or a splash of vinegar at the finish will brighten the whole dish, and fresh parsley or thyme added last keeps the flavor lively.
Crock Pot Chicken And Rice Recipe
I’m sharing a quick Crock Pot Chicken and Rice that pairs tender chicken with cheesy rice in one pot, and if you’re looking for Easy Crockpot Dinners you’ll want to read on.
6
servings
745
kcal
Equipment: 1. Slow cooker or crock pot (6 to 7 qt) — the main appliance for cooking everything together
2. Large skillet or frying pan for searing the chicken and sautéing onions and garlic
3. Tongs for flipping the chicken, or a spatula if thats what you got
4. Cutting board and sharp chef’s knife for chopping onion and parsley, trimming chicken
5. Two forks for shredding the cooked chicken
6. Measuring cups and spoons for broth, rice, soup and seasoning
7. Mixing bowl and whisk or a large measuring cup to mix the soup, broth and milk
8. Wooden spoon or heatproof spatula to scrape browned bits and stir in the crock pot
9. Can opener and a box grater or pre-shredded cheese bowl for the cheddar topping
Ingredients
2 lbs boneless skinless chicken breasts (about 3 medium breasts, you can use thighs if you want)
1 cup long-grain white rice, uncooked
1 can (10.5 oz) condensed cream of chicken soup
1 1/2 cups low-sodium chicken broth
1 small onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas and carrots (or mixed veggies)
1 cup shredded sharp cheddar cheese, divided (save a little for topping)
2 tbsp unsalted butter
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp dried thyme
2 tbsp chopped fresh parsley (or 1 tsp dried parsley)
1/2 cup milk or half and half, optional for creamier rice
Optional: 1/4 tsp crushed red pepper flakes if you like a tiny kick
Directions
- Pat chicken dry and season both sides with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/2 tsp dried thyme; set aside.
- Heat 1 tbsp olive oil in a skillet over medium high heat. Sear chicken 2 minutes per side until golden, just for flavor. Remove chicken to plate.
- In the same skillet melt 2 tbsp butter, add 1 small finely chopped onion and 2 cloves minced garlic and sauté until soft and fragrant, about 3 minutes. Scrape those browned bits into the slow cooker.
- In a bowl whisk together 1 can condensed cream of chicken soup, 1 1/2 cups low sodium chicken broth, optional 1/2 cup milk or half and half if you want creamier rice, 2 tbsp chopped fresh parsley (or 1 tsp dried), and optional 1/4 tsp crushed red pepper flakes. Pour this mixture into the slow cooker over the onions and garlic.
- Nestle the seared chicken into the crock pot, cover and cook on LOW 3 to 4 hours or HIGH 2 to 3 hours, until chicken is just cooked through and easy to shred. Times vary by cooker so check doneness early rather than later.
- Remove chicken to a cutting board, shred with two forks, then return the shredded chicken to the crock pot and stir gently to combine.
- Add 1 cup uncooked long grain white rice and 1 cup frozen peas and carrots to the slow cooker, stirring to distribute. If mixture looks too thick, add a few tablespoons more broth. Cover and cook on HIGH 30 to 50 minutes or LOW 1 to 1 1/2 hours, until rice is tender and most liquid is absorbed.
- Stir in 3/4 cup shredded sharp cheddar cheese and adjust seasoning with a little extra salt and pepper if needed. If you want it extra rich, stir in the remaining 1 tbsp butter.
- Turn off the cooker, sprinkle remaining cheese on top and let sit 5 minutes to melt, then garnish with the reserved parsley. Serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 372g
- Total number of serves: 6
- Calories: 745kcal
- Fat: 22.4g
- Saturated Fat: 10.4g
- Trans Fat: 0.12g
- Polyunsaturated: 3.3g
- Monounsaturated: 7.5g
- Cholesterol: 161mg
- Sodium: 759mg
- Potassium: 557mg
- Carbohydrates: 34g
- Fiber: 2g
- Sugar: 3g
- Protein: 56g
- Vitamin A: 1333IU
- Vitamin C: 1.7mg
- Calcium: 171mg
- Iron: 1.5mg
