Why You’ll Love This Recipe

Crock Pot Chicken and Rice is the ultimate comfort food made easy. With tender chicken, creamy rice, and a blend of simple seasonings, this dish comes together effortlessly in a slow cooker. Perfect for busy weeknights or cozy weekend dinners, it’s a satisfying, one-pot meal the whole family will love.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breast or thighslong grain white ricechicken brothcream of chicken soupcream of mushroom soupgarlic powderonion powderpaprikasaltblack pepperbuttershredded cheddar cheese (optional)chopped parsley (for garnish)

directions

Spray the inside of your crock pot with non-stick cooking spray.

Place the chicken breasts or thighs in the bottom of the crock pot.

In a bowl, mix the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, paprika, salt, and pepper.

Pour the soup mixture over the chicken.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

Remove the chicken, shred it with two forks, and return it to the crock pot.

Stir in the uncooked rice and butter, then cover and cook on high for 30-45 minutes, or until the rice is fully cooked and creamy.

Stir in shredded cheddar cheese, if using, until melted and combined.

Garnish with chopped parsley before serving.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 6-7 hours (low) or 3-4 hours (high) + 30-45 minutes for riceTotal time: 7-8 hours (low) or 4-5 hours (high)

Variations

Use brown rice instead of white (adjust cooking time accordingly).

Swap cream soups for cream of celery or cheese soup.

Add vegetables like peas, carrots, or broccoli in the last 30 minutes.

Use rotisserie chicken for a faster version (add at the rice stage).

Top with crushed crackers or fried onions for a crunchy finish.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the microwave or on the stovetop with a splash of broth or milk to keep it creamy.This dish can be frozen for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

Can I use instant rice?

No, it’s best to use regular long grain rice for the right texture and to avoid overcooking.

Can I make this without cream soups?

Yes, use a homemade roux with milk and broth as a base instead.

Can I use frozen chicken?

It’s safer to use thawed chicken in the crock pot for even cooking.

Why is my rice undercooked?

Make sure it’s fully submerged in the liquid and allow extra time if needed.

Can I make this dairy-free?

Use dairy-free cream soups and skip the cheese.

Is it spicy?

No, but you can add chili flakes or cayenne for heat.

What type of chicken is best?

Both breasts and thighs work, but thighs are more tender and flavorful.

How do I make it more flavorful?

Add fresh herbs, sautéed onions, or garlic before cooking.

Can I double the recipe?

Yes, just make sure your crock pot is large enough.

Can I make this vegetarian?

Substitute the chicken with mushrooms and use veggie broth.

Conclusion

Crock Pot Chicken and Rice is a creamy, hearty, and foolproof recipe perfect for any day of the week. With minimal prep and maximum comfort, it’s a reliable go-to meal that delivers big on flavor with very little effort. Whether you stick to the classic version or customize it with your favorite add-ins, it’s bound to become a staple in your kitchen.