There’s something so comforting about a warm, creamy dish you can set and forget. That’s exactly why my Crockpot Chicken and Rice Recipe has become a go-to for busy nights—it’s fuss-free, truly satisfying, and delivers that cozy feeling with every bite.

This image shows a close-up of a cooked rice and cheese casserole in a black pot. The dish has one main layer of cooked white rice mixed with pieces of chicken or similar light meat, topped with a bright orange melted cheddar cheese layer that looks slightly bubbly. Small green herbs are sprinkled on top, adding color contrast. A wooden spatula is scooping out some of the casserole, showing the soft texture of rice and melted cheese inside. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crockpot Chicken and Rice Recipe
Top Tip
How to Serve Crockpot Chicken and Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crockpot Chicken and Rice Recipe

Why You'll Love This Recipe

I’ve made this Crockpot Chicken and Rice Recipe countless times, and it never disappoints. It’s the kind of meal that feels homemade even when you barely had to lift a finger. Plus, it pleases picky eaters and hungry adults alike—what’s not to love?

Set-It-And-Forget-It Ease: Just combine ingredients in your crockpot and let it work its magic while you get on with your day.
Rich Creamy Flavor: The blend of cream of chicken and cream of mushroom soups gives the dish a velvety texture that hugs the tender chicken and fluffy rice.
Customizable Comfort: You can tweak the seasoning, add veggies, or swap rice types to suit your family's preferences.
Family-Friendly: Mild flavors and cheesy finish make it a hit even with kids who turn their noses up at complicated meals.

Ingredients & Why They Work

This recipe shines because the ingredients complement each other so well, creating a comfort food classic you can whip up in one pot. I always suggest fresh, good-quality chicken thighs since they stay juicy and tender through slow cooking, and don’t skip the soups—they’re the secret for that creamy sauce that melds everything together perfectly.

Flat lay of boneless, skinless chicken thighs with smooth, pale pink flesh, a small mound of long-grain white rice grains, a neat pile of bright orange shredded cheddar cheese, two small white ceramic bowls each containing thick creamy soup—one pale cream of chicken and one beige cream of mushroom, a small white bowl filled with golden low sodium chicken broth, and two small white bowls holding fine white onion powder and fine off-white garlic powder, a few coarse crystals of kosher salt and a few cracked black peppercorns scattered symmetrically on the white marble surface, all arranged in perfect balance and symmetry placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, Skinless Chicken Thighs: These stay juicy and tender over the slow cooking time much better than breast meat, keeping the dish moist all around.
Kosher Salt & Ground Black Pepper: Simple seasoning to enhance flavor without overpowering the creaminess.
Condensed Cream of Chicken Soup: Adds richness and depth to the sauce; it’s creamy without needing extra cream.
Condensed Cream of Mushroom Soup: Complements the chicken soup by adding earthy undertones and extra creaminess.
Low Sodium Chicken Broth: Keeps the moisture going so the rice cooks tender and flavors meld smoothly, while controlling saltiness.
Onion Powder & Garlic Powder: These bring gentle aromatics and savory notes, layering flavor without chopping fresh ingredients.
Long-Grain Rice: Absorbs flavors and stays fluffy without getting mushy—just right for crockpot cooking.
Shredded Cheddar Cheese: The melty topping adds a warm, cheesy finish that pulls the dish together beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to personalize this Crockpot Chicken and Rice Recipe depending on the season or what I have on hand. It’s so versatile—I’ll toss in chopped bell peppers or mushrooms, or swap the cheddar for Monterey Jack for a milder cheesy finish. Don’t be afraid to make it your own!

Variation: One winter, I added a cup of frozen peas and a sprinkle of smoked paprika for a bit of warmth and color—it took the dish up a notch and my family was all for it.
Dietary Adjustment: If you want to keep it dairy-free, you can skip the cheese topping or try a dairy-free alternative; the soups will still keep it creamy.
Rice Swaps: I’ve also tried jasmine rice for a floral aroma, just keep an eye on your crockpot as cooking times may vary slightly.

Step-by-Step: How I Make Crockpot Chicken and Rice Recipe

A dark plate holds a layered dish with a base of fluffy light beige mash showing soft texture, topped with shredded meat that is light brown and fibrous, all covered by a melted, bright orange cheese sauce that spreads unevenly with small pools and stringy spots. There are small green herb bits sprinkled on top for color contrast. A fork rests to the side on the plate, and the background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Layer the Chicken

I start by placing the boneless, skinless chicken thighs at the bottom of my crockpot. Then, I sprinkle half of the kosher salt and black pepper over the chicken. This way, the meat gets a good baseline seasoning before the other ingredients go on top. Be sure not to skip this step—it sets the flavor foundation.

Step 2: Mix the Creamy Sauce and Rice

In a large bowl, I whisk together the condensed cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, garlic powder, the remaining salt, pepper, and long-grain rice. Whisk it well to break up any lumps and ensure the rice is evenly coated. Pour this lovely mixture over the chicken thighs in the crockpot—you want the rice to be fully submerged for even cooking.

Step 3: Set the Crockpot and Cook

Pop the lid on your crockpot and choose the HIGH heat setting. Cook for 3 to 4 hours, but keep an eye on it near the 3-hour mark if it’s your first time with this crockpot. The rice should be tender, and the chicken cooked through.

Step 4: Shred the Chicken and Stir In

When the timer goes off, turn off the crockpot and carefully remove the chicken thighs. I use two forks to shred the meat right in a bowl—this step is crucial because shredded chicken blends seamlessly into the creamy rice. Return the shredded chicken back to the crockpot and stir everything together well.

Step 5: Add Cheese and Final Seasoning Touches

Sprinkle the shredded cheddar cheese evenly over the top. Cover the crockpot and let the cheese melt for 5 to 10 minutes before serving. Taste and adjust with extra salt and pepper if needed—I find this step really lets the flavors come to life.

Top Tip

Through trial and error, I’ve learned a few little tricks that really push this Crockpot Chicken and Rice Recipe from good to unforgettable. These tips have saved me from common issues like undercooked rice or a dry texture.

Rice Doneness Check: If the rice isn’t soft when cooking time’s up, just add ¼ cup more chicken broth and cook a bit longer—that’s normal depending on your crockpot’s heat.
Moisture Balance: For cream-based dishes, watch for dryness—adding extra broth helps but don’t flood, or you’ll get mushy rice.
Shred Warm Chicken: Shred the chicken right after cooking while still warm; it breaks apart easily and absorbs sauce better.
Cheese Melt Time: Don’t rush the cheese melting step—it adds a luscious texture that everyone will notice and appreciate.

How to Serve Crockpot Chicken and Rice Recipe

Crockpot Chicken and Rice - Serving Suggestion

Garnishes

I like to sprinkle freshly chopped parsley or green onions on top to add a pop of color and a hint of freshness that cuts through the creaminess beautifully. Sometimes a small dollop of sour cream or a squeeze of lemon juice brightens the dish even more.

Side Dishes

Since this recipe is filling on its own, I often pair it with simple steamed veggies like broccoli or green beans. A crisp side salad with a vinaigrette also complements the richness nicely, balancing the plate effortlessly.

Creative Ways to Present

For special occasions, I’ve served the Crockpot Chicken and Rice Recipe in individual ramekins topped with a little extra fresh cheddar and broiled just to brown the cheese. It’s a fun way to dress up a simple dish when company’s coming!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and they keep well for up to 4 days. Just be sure to cool the dish before sealing to maintain texture and avoid sogginess. The creamy sauce thickens in the fridge, so it tastes even better the next day.

Freezing

I don’t usually freeze this Crockpot Chicken and Rice Recipe because the creamy texture can turn grainy after thawing. If you want to freeze it, try doing so before adding the cheese and add it fresh when reheating to maintain quality.

Reheating

The best way I’ve found to reheat is low and slow in a covered skillet or microwave with a splash of chicken broth to loosen the sauce. Stir frequently to avoid sticking and to keep the rice moist and creamy.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You absolutely can substitute chicken breasts, but thighs hold up better during slow cooking. Breasts can dry out, so consider shortening the cooking time or using bone-in breasts to keep moisture.

What if I want to add vegetables?

Great idea! Add quick-cooking veggies like bell peppers, peas, or carrots near the last hour of cooking to prevent them from becoming mushy. Root vegetables can go in at the start but might need a bit more liquid.

Can I make this recipe in an Instant Pot?

Yes, but timing adjustments are necessary. Use the sauté function to brown the chicken first, then cook on high pressure for about 10 minutes, followed by natural pressure release. The rice and liquid ratio might also need tweaking.

How do I prevent the rice from sticking to the crockpot?

To minimize sticking, spray the crockpot insert lightly with cooking spray before adding ingredients, and stir the rice and liquid together well before cooking. If sticking occurs, soaking the insert in warm water helps loosen residue.

Final Thoughts

This Crockpot Chicken and Rice Recipe has become a comforting staple for me—whether for a busy weeknight dinner or just when I need that soul-warming bowl of goodness. It’s the kind of recipe that makes you feel like you’ve got your meal plan handled with minimal stress. I’m confident you’ll love how simple and satisfying it is, and I can’t wait for you to try it in your kitchen!