Home Crockpot/Slow Cooker Recipes Crockpot Chicken and Rice
Becky Hardin
4.57 from 133 votes
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Stop everything you’re doing and make this Crockpot Chicken and Rice for dinner! It couldn’t be more delicious or easy to make. Flavor-packed brown rice and tender cooked chicken breasts are topped with cheese and slow-cooked to perfection.
What’s in this Chicken and Rice Crockpot Recipe?
Veggies, rice, diced chicken, and cheddar cheese come together to create a one-pot dinner you’re going to love making. Let the Crockpot do all the work, and enjoy this easy, comforting dinner after a long day!
- Brown Rice: Long-grain rice cooks to perfection in the crockpot.
- Onion, Carrot, + Garlic: Create a rich base of flavor.
- Chicken Broth: Keeps the chicken moist and flavorful.
- Cream of Chicken Soup: Makes this dish ultra-creamy.
- Chicken Breasts: Boneless, skinless chicken breasts work best cut into bite-sized pieces. You could also use thighs.
- Frozen Peas: Add a touch of sweetness.
- Cheddar Cheese: Melts down to create an ooey, gooey, cheesy casserole.
Pro Tip:Cook this recipe on high for 3-4 hours for the best rice texture. Cooking this recipe on lower heat for longer leads to mushy rice.
Variations on Slow Cooker Chicken and Rice
You can easily change up the flavor of this casserole by swapping out the chicken breasts for turkey or even steak. Try making this with long-grain white rice and cream of mushroom or cream of celery soup for a different flavor. You can also swap out the cheddar cheese for your favorite, like Colby, Swiss, or Parmesan.
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Can I use frozen chicken breasts?
Yes, but it’ll need to be thawed prior to cooking it.
Do I need to pre-cook the chicken?
No, there is no need to pre-cook the chicken for this recipe. Add the diced, raw chicken in step 1 and let the Crockpot do the rest!
What kind of rice is best for this recipe?
For best results, use long grain brown rice. Do not substitute any other type of rice as the liquid ratio and cooking times will no longer be accurate.
Can I cook this on low?
I don’t recommend it. For non-mushy chicken and rice, cook this recipe on high.
Can I use any kind of cheese?
You definitely can! While I prefer cheddar cheese, you can pick your favorite shredded cheese to toss into the Crockpot. Pepper jack, monterrey, or Mexican blend would all be tasty.
What size crockpot do I need?
An average sized (between 5 to 6 quartz) Crockpot is perfect.
How to Store and Reheat
Store leftover crockpot chicken and rice in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing leftovers as cream-based recipes become grainy when thawed.
Reheat in the microwave in 30-second bursts until warmed through. You may wish to add a splash of water or chicken broth to help the rice steam.
Serving Suggestions
This recipe is a meal all on its own, but you could serve it with sautéed vegetables or mushrooms. A healthy harvest salad or Caesar salad would make a great first course.
4.57 from 133 votes
Crockpot Chicken and Rice Recipe
Flavor packed brown rice and tender cooked chicken breasts are topped with cheese and slow cooked to perfection.
Prep: 15 minutes minutes
Cook: 4 hours hours 10 minutes minutes
Total Time: 4 hours hours 25 minutes minutes
Servings: 6
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Ingredients
- 1 ½ cups long grain brown rice
- 1 onion diced
- 2 carrots diced
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 cups chicken broth
- 10.5 ounces cream of chicken soup 1 can
- 2 boneless, skinless chicken breasts diced into bite-sized pieces
- 1 cup frozen peas
- 2 cups shredded cheddar cheese divided
- fresh parsley optional, for garnish
Instructions
Spray the slow cooker insert with nonstick spray. Add the rice, onion, carrots, garlic, salt, pepper, broth, cream of chicken soup, and diced chicken. Stir until well combined.
1 ½ cups long grain brown rice, 1 onion, 2 carrots, 2 cloves garlic, ½ teaspoon salt, ½ teaspoon ground black pepper, 3 cups chicken broth, 10.5 ounces cream of chicken soup, 2 boneless, skinless chicken breasts
Cover and cook on high for 3 ½ to 4 hours until both the chicken is cooked through and the rice has absorbed all the liquid.
Add the frozen peas and half of the shredded cheese. Stir until well mixed.
1 cup frozen peas, 2 cups shredded cheddar cheese
Top with the remaining cheese, cover, and cook on high until the cheese is melted, about 10 more minutes. Garnish with parsley and serve.
fresh parsley
Notes
- Use a low sodium chicken broth to keep this recipe less salty.
- Freshly shredded cheddar cheese will yield better texture and flavor than pre-shredded cheese.
- Use fresh, not pre-minced garlic. Also, feel free to add more for a more dominant garlicky taste.
- Don’t forget to add the peas when there’s just 10 minutes left! If you add them too early, they’ll over cook to mush.
Storage: Store chicken and rice in an airtight container in the refrigerator for 3 days.
Nutrition Facts
Crockpot Chicken and Rice Recipe
Amount Per Serving
Calories 441Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 66mg22%
Sodium 1085mg47%
Potassium 831mg24%
Carbohydrates 49g16%
Fiber 4g17%
Sugar 7g8%
Protein 24g48%
Vitamin A 4174IU83%
Vitamin C 21mg25%
Calcium 311mg31%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Main Course
Cuisine:American
Did You Make This?We love seeing what you’ve made! Tag us on social media at@easychickenrecipesfor a chance to be featured.
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
Leave a Review
- Sheila OConnor says
I made this according to the recipe only I used minced garlic instead of whole garlic and it turned out very mushy. What did I do wrong?
Reply
- Becky Hardin says
It could be that your rice and chicken cooked through faster. Try checking on it around the 3-hour mark next time!
Reply
- Frank says
It’s really good!Reply
- Becky Hardin says
Thanks for stopping by, Frank!
Reply
- Brandy says
Can I substitute yellow rice for the brown?
- Becky Hardin says
You sure can!
- Tracy Rouleau says
Can you add broccoli to this recipe?
Reply
- Becky Hardin says
Sure!
Reply
- Laura says
Tasted ok but rice was mushy.
Reply
- Becky Hardin says
Sorry this did’t turn out for you, Laura.
Reply
- Grace says
Can I cook this recipe in hob in stead of slow cooker.Reply
- Becky Hardin says
Absolutely! You can use my garlic chicken and rice recipe (click here) as a template for how to cook this on the stovetop!
Reply
- Nicki says
Could you do this in the instant pot instead of crockpot?
Reply
- Becky Hardin says
Hi, I have a recipe for Instant Pot chicken and rice (click here)!
Reply
- Wanda Stone says
Can I use a package of yellow rice instead of the brown rice?
Reply
- Becky Hardin says
It should work! Just be aware that yellow rice sometimes has added salt, so make sure to adjust the rest of the recipe accordingly so it doesn’t turn out too salty!
Reply
- Alicia says
Mine ended up like soup. What did I do wrong? I doubled the ingredients because I had double the chicken.Reply
- Becky Hardin says
I would just use enough broth to cover the chicken next time, not fully double it!
Reply
- Karen kabuf says
Darn! Just saw this suggestion after I put all the ingredients in the crock pot. Mine looks like it’s going to be soupy too.
- AJ says
Why does this recipe have such a high rating? This is not chicken and rice, it’s chicken and cheese mush. I think maybe this needs to have the rice made separate and mixed in toward the end like many pasta slow cooker recipes. This is edible, but nothing like what the description indicates.Reply
- Becky Hardin says
Hi AJ, I’m sorry this recipe didn’t work out as expected for you! Different slow cookers have different high and low temperatures, so you may want to add your rice a bit further along in the cooking process.
Reply
- James Allen Johnson says
I just loved this recipe so much and want more, thank you!Reply
- Becky Hardin says
I’m so happy to hear you loved it!
Reply
