This Crock Pot Chicken and Rice is a warm, creamy, hearty meal that’s perfect for a busy weeknight. Tender chicken is slow-cooked with flavorful seasonings, creamy soup, vegetables, and rice. Everything comes together into a comforting one-pot dinner with very little hands-on work.
Servings: 6
Prep time: 15 minutes
Cook time: 4–6 hours
Total time: About 5–6 hours
Difficulty: Easy
🛒 Ingredients
- 2 lb (900 g) boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice, uncooked
- 1 can (10.5 oz / 298 g) cream of chicken soup
- 1 can (10.5 oz / 298 g) cream of mushroom soup
- 2 cups chicken broth
- 1 cup frozen mixed vegetables — peas, carrots, and corn
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons butter
- ½ cup shredded cheddar cheese, optional
- Fresh parsley for garnish, optional
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Chicken
Trim any excess fat from the chicken.
Pat the chicken dry with paper towels. Season both sides with:
- Salt
- Black pepper
- Paprika
- Garlic powder
- Onion powder
- Thyme
Rub the seasonings into the chicken so the flavor gets evenly distributed.
Step 2: Prepare the Crock Pot
Lightly grease the inside of your slow cooker with cooking spray or a small amount of butter.
Place the chopped onion and minced garlic in the bottom of the Crock Pot.
This creates a flavorful base for the chicken and rice.
Step 3: Add the Chicken
Place the seasoned chicken breasts or thighs on top of the onions and garlic.
Try to arrange the chicken in a single layer if possible.
Step 4: Make the Creamy Sauce
In a separate bowl, combine:
- Cream of chicken soup
- Cream of mushroom soup
- Chicken broth
- Dried parsley
Whisk everything together until reasonably smooth.
Pour this mixture over the chicken.
Important: Don’t add the uncooked rice yet if you’re cooking for the full slow-cooker time. Rice can become mushy if left in the Crock Pot for several hours.
Step 5: Slow Cook the Chicken
Cover the Crock Pot with the lid.
Cook on:
LOW: approximately 4–6 hours
or
HIGH: approximately 2½–3½ hours
Cooking time varies depending on the size of the chicken pieces and your slow cooker.
The chicken should reach an internal temperature of 165°F (74°C).
Step 6: Shred the Chicken
Once the chicken is cooked through, carefully remove it from the Crock Pot.
Place it on a plate or cutting board.
Let it rest for a few minutes, then shred it using two forks.
You can also cut the chicken into bite-sized pieces if you prefer.
Step 7: Add the Rice
Stir the uncooked long-grain rice into the creamy liquid remaining in the Crock Pot.
Add the frozen mixed vegetables.
Stir everything together.
Return the shredded chicken to the Crock Pot and gently mix it through the rice mixture.
Step 8: Cook the Rice
Cover the Crock Pot again.
Cook on HIGH for approximately 30–60 minutes, checking the rice periodically.
The rice should become tender and absorb some of the creamy chicken sauce.
If the mixture becomes too thick before the rice is completely cooked, add a little additional warm chicken broth.
Don’t overcook the rice, because it can quickly become soft and mushy.
Step 9: Add Cheese
Once the rice is tender, turn off the Crock Pot.
Stir in the shredded cheddar cheese.
Let the dish sit for about 5 minutes with the lid on so the cheese melts and the sauce thickens.
Step 10: Garnish and Serve
Taste the chicken and rice.
Add additional salt or pepper if needed.
Sprinkle with fresh parsley and serve warm.
😋 What You’ll Get
The finished dish should have:
- Tender, juicy chicken
- Creamy, flavorful rice
- Soft vegetables
- A rich chicken-and-herb sauce
- Melted cheddar for extra comfort
It’s especially good served with a simple green salad, steamed broccoli, or warm dinner rolls.
⭐ Helpful Tips
Use chicken thighs: They tend to stay particularly juicy during slow cooking.
Don’t rinse the rice excessively: You want some starch to help create that creamy consistency.
Watch the rice carefully: Slow cookers vary significantly. Begin checking it after about 30 minutes once you’ve added the rice.
For extra creaminess: Stir in 2–4 tablespoons of cream cheese near the end.
For more flavor: Sauté the onion and garlic in a little butter before adding them to the Crock Pot.
For leftovers: Store in an airtight container in the refrigerator and reheat with a splash of chicken broth or milk to loosen the sauce.