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.
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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.
- 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.
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
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
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:
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.
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.
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.
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!
Print
Crockpot Chicken and Rice Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
A comforting and easy Crockpot Chicken and Rice recipe featuring tender chicken thighs, creamy soup, and flavorful seasonings slow-cooked to perfection. This one-pot meal is perfect for busy days and yields creamy, cheesy rice combined with shredded chicken for a hearty dinner.
Ingredients
Chicken
- 1½-2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt, divided
- 1 teaspoon ground black pepper, divided
Sauce and Rice Mixture
- 10.75 ounces condensed cream of chicken soup (1 can)
- 10.75 ounces condensed cream of mushroom soup (1 can)
- 1 cup low sodium chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1½ cups long-grain rice
Topping
- 1 cup shredded cheddar cheese
Instructions
- Prepare Chicken: Place the boneless, skinless chicken thighs into the crockpot insert and season evenly with half of the kosher salt and ground black pepper.
- Mix Sauce and Rice: In a large bowl, whisk together the condensed cream of chicken soup, condensed cream of mushroom soup, low sodium chicken broth, onion powder, garlic powder, remaining salt and pepper, and the long-grain rice. Pour this mixture over the seasoned chicken inside the crockpot.
- Cook: Cover the crockpot with the lid and cook on high heat for 4 hours, allowing the rice to absorb the flavors and the chicken to become tender.
- Shred Chicken: After cooking, turn off the crockpot. Remove the chicken thighs and shred them with forks. Return the shredded chicken to the crockpot and stir gently to combine with the rice mixture.
- Adjust Consistency: If the rice seems dry, thin out the mixture by adding additional chicken broth as needed. Taste and adjust seasoning with salt and pepper according to preference.
- Add Cheese and Serve: Sprinkle the shredded cheddar cheese evenly on top, cover the crockpot again, and let the cheese melt for 5-10 minutes. Serve hot and enjoy your creamy chicken and rice meal.
Notes
- If the rice is not fully cooked after 4 hours, continue cooking until tender as crockpot temperatures can vary.
- Add more chicken broth during cooking if the mixture appears too dry to help the rice cook properly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Avoid freezing leftovers as the cream-based soups can cause graininess and texture changes when thawed.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
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