How to Make Crockpot Chicken and Rice

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Crockpot Chicken and Rice

Few meals deliver comfort, ease, and hearty flavor the way Crockpot chicken and rice does. With a few pantry staples and minimal hands-on effort, you’ll have a creamy, one-pot chicken dinner that cooks itself while you go about your day. Whether you’re after a family-friendly weekday meal, meal prep for the week, or a simple dish to welcome guests, this Crockpot classic checks every box for convenience and satisfying taste.

Let’s dive in—step by step—into making the best version of this dish at home.

Why Make Crockpot Chicken and Rice

This recipe is more than just another slow-cooked casserole. It stands out for its simplicity, flexibility, and irresistible comfort factor. Here’s why it might become a regular in your kitchen:

• Hands-Off Cooking: Load everything into the Crockpot and come back hours later to a finished meal.
• Family-Friendly Flavor: Tender chicken, creamy rice, and colorful vegetables appeal to both adults and kids.
• Perfect for Busy Schedules: This ‘set it and forget it’ dish saves both time and effort.
• Easily Customizable: Swap the veggies, vary the cheese, or add spices to put your spin on it.
• Balanced Nutrition: With lean protein, whole grain, veggies, and calcium-rich cheese, each serving offers a little bit of everything.

Essential Ingredients

Let’s break down what you’ll need and how each component plays a role:

• Chicken Breasts or Thighs: Skinless, boneless chicken works best. Breasts offer a leaner option; thighs bring extra flavor and tenderness.
• Long-Grain Brown Rice: Holds up better in long cooks than white rice, providing a nutty backdrop that absorbs all the flavors.
• Chicken Broth (Low-Sodium Preferred): Depth and savory notes for the whole dish. If you like richer flavor, use bone broth.
• Cream of Chicken Soup: Adds a rich, silky base. Swap for cream of mushroom or celery soup for variety.
• Onion and Garlic: Finely chop these for even flavor throughout.
• Mixed Vegetables: Think peas, carrots, corn, or green beans, either frozen or fresh.
• Shredded Cheddar Cheese: Choose a sharp cheddar for extra flavor, or try Colby Jack or Monterey Jack for a milder profile.
• Salt and Black Pepper: To taste—adjust based on your broth’s saltiness.
• Dried Herbs (Optional): Thyme, parsley, or a pinch of rosemary can add a fresh note.

Ingredient Table

How to Make Crockpot Chicken and Rice

1. Prepare and Layer Ingredients

Start by placing the rice, chopped onion, garlic, cream of chicken soup, and mixed vegetables in the Crockpot. Give everything a gentle stir to combine. Place the chicken breasts or thighs on top. Sprinkle with salt, pepper, and any herbs you’re using.

Pour the chicken broth evenly over everything. The liquid helps the rice cook evenly, so try to cover all the dry ingredients.

2. Slow Cook to Perfection

Cover the Crockpot. Cook on HIGH for 3–4 hours or LOW for 6–7 hours. Check after the minimum cooking time; the rice should be tender, and the chicken cooked through and easy to shred with a fork.

If using frozen vegetables, add them during the last 45 minutes so they stay bright and don’t turn mushy. If you use fresh vegetables, add at the beginning.

3. Shred and Finish

Once the chicken is cooked, remove it to a cutting board. Shred into bite-sized pieces with two forks. Return the shredded chicken to the Crockpot and stir.

Next, stir in 1.5 cups of shredded cheddar cheese until melted and creamy. Sprinkle the remaining cheese over the top, cover for a few minutes, and let it melt completely.

4. Serve and Enjoy

Give the whole mixture a final stir and taste. Adjust seasonings as you like. Scoop into bowls while warm, garnishing with fresh parsley or an extra sprinkle of cheese if desired.

Tips for the Best Results

This dish is as forgiving as it gets, but a few tricks will guarantee outstanding texture and flavor every time.

• Stir Before Cooking: Ensure rice and spices are well-mixed with the soup and broth before you add chicken. This keeps rice from clumping.
• Don’t Lift the Lid: Each time you lift the Crockpot lid, heat escapes and can add up to 20 minutes of extra cooking. Trust the process.
• Thin or Thicken as Needed: If the mixture seems too thick, add an extra splash of broth or a bit of milk at the end. Too thin? Leave the lid off for the last 20 minutes.
• Try Different Veggies: If you prefer chunkier vegetables, try adding chopped bell peppers, mushrooms, or zucchini along with the main ingredients.
• Add Extra Flavor: For a smoky depth, use a pinch of smoked paprika or a dash of hot sauce.

Variations

This classic recipe provides a foundation for easy customization. Here are a few popular tweaks:

• Tex-Mex Twist: Add cumin, chili powder, black beans, and swap some cheddar for pepper jack cheese. Serve with salsa.
• Herb Lover’s Version: Load up on fresh herbs—parsley, dill, tarragon—and fold in fresh spinach at the end.
• Lightened-Up: Use low-fat soup and reduced-fat cheese for a lighter option.
• Non-Dairy: Skip the cheese and use a dairy-free cream soup. Coconut milk (unsweetened) adds richness without dairy.

Storing Leftovers

Crockpot chicken and rice keeps well for lunches or busy nights during the week.

• Refrigerate: Store in an airtight container for up to four days. Portion leftovers for easy grab-and-go meals.
• Freeze: Place cooled portions in freezer-safe bags or containers. Label with the date. For best texture, use within two months; rice may become softer after thawing.
• Reheat: Warm in the microwave or in a pot over low heat. Add a splash of broth or milk to restore creaminess if needed.

Serving Suggestions

Crockpot chicken and rice shines as a complete meal, but it pairs well with:

• A simple green salad with vinaigrette
• Steamed green beans or broccoli
• Homemade rolls or crusty bread
• Sliced avocado or fresh tomato on the side

If serving guests, offer hot sauce, extra herbs, or lemon wedges for a fresh finish.

Frequently Asked Questions

Can I use white rice?

Stick with brown rice or another hearty long-grain variety. White rice may turn mushy with the longer cook time in a slow cooker.

Is raw chicken safe in the Crockpot?

Yes, as long as you cook the dish until the chicken reaches an internal temperature of at least 165°F (74°C). The slow cooker cooks at a high enough temperature to make this safe.

Can I double this recipe?

You can double the recipe if your Crockpot is at least six quarts. Cooking time may extend slightly.

Crockpot chicken and rice is a reliable, comforting meal for all walks of life. With flexible ingredients, forgiving steps, and a built-in creamy sauce, it’s ideal for both kitchen beginners and seasoned home cooks. Adapt as you please—either way, you’ll get a satisfying dish that invites you back for seconds.

Crockpot Chicken and Rice

⭐⭐⭐⭐⭐

4.8 from 5 votes

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Course: Main Course / Cuisine: American

Prep Time 5 minutes

Cooking Time 4 hours 5 minutes

Servings 6 servings

Calories 468 cal

Looking for an easy dinner? This Crockpot chicken and rice can’t be topped! It’s creamy. It’s hearty. It’s satisfying. It comes together in a snap!

Ingredients

• 2 cups mixed vegetables (carrots, peas, corn)
• 3 cups low-sodium chicken broth
• 2 boneless, skinless chicken breasts
• 1 (10.5 ounce) can cream of chicken soup
• 1 1/2 cups long-grain brown rice, uncooked
• 1/2 onion, chopped
• 1 teaspoon salt
• 2 cups shredded cheddar cheese
• 1 teaspoon minced garlic
• 1/2 teaspoon black pepper

Instructions

1. Place the rice, chicken broth, cream of chicken soup, garlic, salt, pepper, and chopped onion in the Crockpot. Stir until well combined then nestle the chicken breasts on top, pushing to submerge them slightly.
2. Cover and cook on HIGH for 3 to 4 hours, or until the rice has absorbed most of the liquid and the chicken is cooked through.
3. In the last 30 minutes of cooking, remove the chicken from the pot to a plate and cover with foil to let it rest. Then, add the mixed vegetables and stir gently.
4. When the cooking time is complete, stir in 1 1/2 cups of the shredded cheddar cheese until melted. Shred or chop the chicken and mix it into the pot, then cover with the remaining 1/2 cup of cheese. Put the lid on and cook until the cheese is melted.
5. Serve warm, and enjoy your creamy, cheesy Crockpot chicken and rice!