Crock Pot Chicken and Rice
This Crock Pot Chicken and Rice is the ultimate set-it-and-forget-it dinner.
Perfect for busy nights when you still want a comforting, hearty meal.
With tender chicken, creamy rice, and gooey melted cheese, this one-pot wonder delivers big flavor with minimal effort.
Just toss everything into the slow cooker, and let it work its magic.
In about 4 hours, you’ll have a cheesy, savory dish the whole family will love – and you barely had to lift a finger!
For Crock Pot Chicken and Rice:
- Chicken Breasts – Boneless, skinless chicken breasts work best for a tender texture when cooked.
- Garlic – Minced garlic adds a flavorful base to the dish.
- Black Pepper – A little spice to balance the richness of the cheese.
- Salt – For seasoning the dish and enhancing all the flavors.
- Onion – Chopped onion gives the recipe a savory depth.
- Chicken Broth – Provides moisture and flavor while the rice cooks.
- Cream of Chicken Soup – Adds a creamy texture and richness to the rice.
- Brown Rice – I recommend using brown rice for heartiness and to handle the longer cook time.
- Cheddar Cheese – Shredded cheddar cheese adds the cheesy, melty goodness that brings the dish together.
Crock Pot Chicken and Rice Recipe
Ingredients
- 2 boneless, skinless chicken breasts (cut into 1-inch pieces)
- 1 tsp minced garlic
- 1 tsp black pepper
- 1 tsp salt
- 1/2 onion, chopped
- 3 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 1/2 cups uncooked brown rice
- 2 cups shredded cheddar cheese
Instructions
- In your crockpot, combine the chicken, garlic, salt, pepper, chopped onion, chicken broth, cream of chicken soup, and brown rice. Stir everything together until well mixed.
- Cover and cook on high for 3.5 to 4 hours, or until the rice has absorbed all the broth.
- Once cooked, stir in the shredded cheddar cheese. Cover again and let it sit for 5-7 minutes to allow the cheese to melt.
- Serve warm and enjoy!
Notes
- Brown rice is preferred for this recipe as it holds up better during the longer cook time. Avoid using white rice, as it may become too mushy.
- If the mixture turns out too thick, you can add extra chicken broth (about 1/4 cup at a time) to reach your desired consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
1. Can I use white rice instead of brown rice?
If you’re in a pinch, white rice will work, but be careful! Brown rice is perfect for slow cooking, while white rice cooks quicker and can turn mushy if overcooked. If you’re using white rice, reduce the cooking time and keep an eye on it.
2. Do I need to brown the chicken first?
Nope, no need to brown the chicken! You can toss it straight into the crockpot for a super easy, hands-off meal. Browning the chicken adds extra flavor, but it’s totally optional if you’re looking for something quick.\
3. Can I add vegetables to the recipe?
Absolutely! This recipe is flexible—toss in some frozen peas, carrots, or even broccoli towards the end of the cooking time. They’ll cook perfectly without becoming mushy, adding extra flavor and nutrients.
4. What if my rice comes out too dry or too wet?
If it’s too dry, simply add a little more chicken broth to loosen it up. If it’s too wet, don’t worry—just let it cook a bit longer with the lid off to help some of that excess liquid evaporate. Always check the texture near the end!
5. How do I store and reheat leftovers?
Leftovers? Yes please! Let the dish cool before transferring it to an airtight container. You can store it in the fridge for up to 4 days. To reheat, just add a splash of chicken broth and warm it up on the stove or in the microwave. It’ll be just as cheesy and comforting as the first time!
