Crockpot Chicken and Rice Recipe (Slow Cooker)

There’s nothing quite like coming home to the comforting aroma of Crockpot Chicken and Rice, a classic dish that’s as effortless as it is delicious. This one-pot wonder combines tender chicken, fluffy rice, and creamy flavors into a meal that feels like a warm hug. With a slow cooker doing all the heavy lifting, you can toss in a few ingredients, set it, and forget it perfect for busy weeknights or lazy weekends. Whether you’re feeding a family or meal-prepping for the week, this easy crockpot chicken and rice recipe will quickly become a staple in your kitchen.

Why You’ll Love This Easy Crockpot Chicken and Rice Recipe

This dish checks all the boxes for a go-to weeknight dinner. Here’s why it’s a crowd-pleaser:

• Simplicity: With just a handful of ingredients, this 3 ingredient crockpot chicken and rice recipe requires minimal prep. It’s the ultimate “dump and go” meal.

• Comfort Food: Creamy, hearty, and nostalgic, it’s the kind of dish that reminds you of home-cooked family dinners.

• Versatility: Swap in different veggies, soups, or seasonings to make it your own. It’s endlessly customizable!

• Minimal Cleanup: Everything cooks in one pot, so you’re not stuck with a sink full of dishes.

Trust me, this recipe delivers big on flavor with little effort.

More Crockpot Dish You Can Try:

• Crockpot Chicken Recipe
• Crockpot Chicken Breast
• Chicken Pot Pie Slow Cooker

Ingredients

Here’s what you’ll need to make this crockpot chicken and rice with canned soup. Each ingredient is simple, and I’ve included tips to help you get it just right:

• 1.5 lbs boneless, skinless chicken breasts or thighs: Breasts are lean and shred easily, while thighs add a bit more richness. Use what you have on hand!

• 1 (10.5 oz) can cream of chicken or cream of mushroom soup: Slow cooker chicken and rice, cream of mushroom adds an earthy depth, while cream of chicken keeps it classic. Choose low-sodium for better control over saltiness.

• 1 cup long-grain white rice: Long-grain rice holds its shape best. Avoid instant rice to prevent mushiness.

• 1.5 cups chicken broth: Low-sodium broth keeps the dish balanced and flavorful.

• 1 tsp garlic powder: Adds a subtle savory kick.

• 1 tsp onion powder: Enhances the flavor without needing fresh onions.

• 1/2 tsp salt: Adjust to taste after cooking.

• 1/4 tsp black pepper: For a touch of warmth.

• 1 cup frozen mixed vegetables (optional): Carrots, peas, or green beans add color and nutrition.

• Optional garnishes: Fresh parsley, grated Parmesan, or a sprinkle of paprika for a pop of flavor.

Stock up on these pantry staples, and you’ll be ready to whip this up anytime.

How to Make Crockpot Chicken and Rice

This easy crockpot chicken and rice recipe comes together in just a few steps. Here’s how to do it:

1. Add Chicken and Seasonings: Place the chicken breasts or thighs in the bottom of a 6-quart slow cooker. Sprinkle with garlic powder, onion powder, salt, and pepper.

2. Add Liquids and Soup: Pour the chicken broth over the chicken, then spoon the cream of chicken or cream of mushroom soup on top. Stir gently to combine the soup and broth, ensuring the chicken is mostly submerged.

3. Cook the Chicken: Cover and cook on low for 3-4 hours or high for 1.5-2 hours, until the chicken is tender and cooked through (internal temperature of 165°F).

4. Add the Rice: Stir in the long-grain white rice and frozen vegetables (if using). Make sure the rice is fully submerged in the liquid to cook evenly. Cover and cook on high for 45-60 minutes, checking to ensure the rice is tender but not mushy.

5. Shred and Stir: Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir gently to combine everything. Let it sit for 5-10 minutes to thicken slightly before serving. Garnish with fresh parsley or Parmesan if desired.

That’s it! You’ve got a creamy, comforting meal ready to enjoy.

Recipe Tips and Tricks

Want to nail this recipe every time? Here are some pro tips:

• Rice Consistency: Add the rice toward the end of cooking to avoid a mushy texture. Check it at the 45-minute mark to ensure it’s cooked but still fluffy.

• Chicken Tenderness: For ultra-tender chicken, don’t overcook it in the initial stage. Shredding with a hand mixer can save time if you’re in a rush.

• Flavor Boosters: Add a splash of white wine to the broth for a subtle depth, or sprinkle in a pinch of smoked paprika for a smoky twist.

• Thickening/Thinning: If the dish is too thick, add a splash of broth or water. If it’s too thin, let it sit uncovered for 10 minutes to thicken.

These tweaks will make your Crockpot Chicken and Rice absolutely perfect.

What to Serve with Crockpot Chicken and Rice

This dish is a complete meal on its own, but pairing it with sides elevates the experience:

• Vegetables: Steamed green beans, roasted broccoli, or a crisp side salad add freshness and crunch.

• Bread: Serve with crusty bread, dinner rolls, or garlic bread to soak up the creamy sauce.

• Garnish: A sprinkle of fresh parsley, grated Parmesan, or even a dash of hot sauce adds a finishing touch.

These sides complement the dish’s cozy vibes and make it a well-rounded meal.

Health Benefits of Crock Pot Chicken and Rice

This recipe isn’t just delicious—it can be nutritious too! Here’s why:

• Lean Protein: Chicken provides a high-quality source of protein, perfect for muscle repair and sustained energy.

• Customization: Make it a healthy chicken and rice crockpot recipe by using brown rice for added fiber, low-sodium soup to cut salt, or extra veggies like spinach or zucchini for more nutrients.

• Balanced Meal: With protein from the chicken, carbs from the rice, and optional vegetables, this dish offers a balanced plate that’s satisfying and wholesome.

It’s comfort food you can feel good about eating.

Storage Tips

This recipe is meal-prep friendly, making it easy to enjoy later:

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better the next day!

• Freezing: Cool the dish completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Note that rice can become slightly grainy when frozen, so consider undercooking it slightly if planning to freeze.

• Reheating: Reheat on the stove or in the microwave with a splash of broth or water to keep the rice from drying out. Stir occasionally for even heating.

With these tips, you can enjoy Crockpot Chicken and Rice all week long.

Recommended Tools to Make this Recipe

You don’t need much to make this dish, but these tools make it a breeze:

• Slow Cooker/Crockpot: A 6-quart model is perfect, but a 4-quart works for smaller batches.

• Measuring Cups/Spoons: Essential for precise measurements of rice, broth, and seasonings.

• Spatula or Spoon: For stirring the ingredients and serving the final dish.

Simple tools, big results!

Conclusion

This Crockpot Chicken and Rice Recipe (Slow Cooker) is the definition of comfort food made easy. With minimal prep, a handful of ingredients, and a slow cooker, you can create a creamy, hearty meal that’s perfect for any night of the week. Its versatility and cozy appeal make it a recipe you’ll turn to again and again.

I’d love to hear how you make this dish your own! Drop a comment below with your favorite add-ins or sides, and don’t forget to rate the recipe. Ready to get cooking? Grab your slow cooker and let’s make this easy crockpot chicken and rice tonight!

Frequently Asked Questions About Crockpot Chicken and Rice

1. Can I use brown rice instead of white rice for this Crockpot Chicken and Rice recipe?
Yes, you can use brown rice for a healthy chicken and rice crockpot recipe! Brown rice takes longer to cook, so increase the cooking time after adding the rice to about 1.5-2 hours on high, checking for doneness. You may need a bit more broth (about 1/4 cup) since brown rice absorbs more liquid.

2. How do I prevent the rice from getting mushy in this slow cooker chicken and rice recipe?
To avoid mushy rice, add the rice toward the end of the cooking process, as outlined in the recipe (about 45-60 minutes on high). Use long-grain white rice, and avoid lifting the lid too often, which can disrupt the cooking temperature.

3. Can I make this Crockpot Chicken and Rice with canned soup healthier?
Absolutely! For a healthy chicken and rice crockpot recipe, use low-sodium cream of chicken or cream of mushroom soup, or make a homemade version with low-fat milk and cornstarch. Add extra vegetables like spinach or zucchini, and consider using brown rice for added fiber.

4. Can I use frozen chicken in this easy crockpot chicken and rice recipe?
Yes, but for food safety, thaw the chicken in the fridge overnight before using. Frozen chicken can release extra water, which may affect the consistency. If you must use frozen chicken, increase the initial cooking time by 1-2 hours on low and ensure it reaches 165°F internally.

5. What’s the best way to store and reheat leftovers of Crockpot Chicken and Rice?
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, add a splash of broth or water to keep the rice moist, and warm on the stove or in the microwave, stirring occasionally. See the “Storage Tips” section for more details.