Crockpot chicken and rice is a creamy, cheesy one-pot dinner, and the trick to making it work in a slow cooker is the rice. Regular long-grain rice turns to mush over hours of cooking, but parboiled (converted) rice holds its shape and absorbs all the flavor from the broth.
Chicken, rice, broth and seasoning go in together, and you finish with peas and cheddar.
Why You Will Love This Crockpot Chicken and Rice
- Truly one pot. The chicken and rice cook together.
- Rice that is not mushy. Parboiled rice is made for long cooking.
- Creamy and cheesy. Cheddar and cream of chicken.
- Kid approved. Mild and cozy.
Ingredients for Crockpot Chicken and Rice
- Parboiled rice: 1 1/2 cups (280 g) long-grain parboiled (converted) rice. Do not use instant or regular white rice.
- Chicken: 1 1/2 lb (680 g) boneless skinless breasts or thighs, cut into large pieces.
- Finishers: Frozen peas and shredded cheddar.
How to Make Crockpot Chicken and Rice
Step 1: Grease the crock
Grease a 6-quart slow cooker so the rice does not stick.
Step 2: Combine
Whisk the soup, broth, onion, garlic and seasonings in the crock. Stir in the rice and nestle the chicken on top.
Step 3: Slow cook
Cover and cook on LOW for 3 1/2 to 4 hours, until the rice is tender and the chicken reaches 165°F (74°C). Do not cook longer than 4 1/2 hours.
Step 4: Finish
Shred or chop the chicken, then stir in the peas and cheddar. Cover 10 minutes until the cheese melts.
Tips for the Best Crockpot Chicken and Rice
- Use parboiled rice only. It is the key to fluffy, separate grains.
- Keep it on LOW. HIGH can scorch the rice at the edges.
- Do not lift the lid. The rice needs steady steam to cook evenly.
- Add a splash of broth. If the rice is too thick at the end, stir in 1/4 cup broth.
What to Serve with Crockpot Chicken and Rice
Serve with roasted broccoli or a green salad. For more easy dinners, see our crockpot chicken recipes.
Easy Variations
- Broccoli cheddar. Add 2 cups broccoli florets for the last 30 minutes.
- Mexican. Use salsa and cumin, and top with pepper jack.
- Brown rice. Use brown rice and 1/2 cup more broth; cook 4 1/2 to 5 hours on LOW.
How to Store and Reheat
Refrigerate up to 4 days. Reheat with a splash of broth to loosen.
Equipment I Used
- 6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- 3-piece ceramic serving bowl set: takes food straight from the crock to the table.
- Large ceramic pasta and soup bowls: deep enough for stews, soups and saucy dinners.
- Large airtight food storage container: for leftovers and freezer portions.
Planning a busy week? The Slow Cooking for Busy Days guide covers time-saving slow cooker recipes and meal planning.
Crockpot Chicken and Rice
Ingredients
Method
- Grease a 6-quart slow cooker so the rice does not stick.
- Whisk the soup, broth, onion, garlic and seasonings in the crock. Stir in the rice and nestle the chicken on top.
- Cover and cook on LOW for 3 1/2 to 4 hours, until the rice is tender and the chicken reaches 165°F (74°C). Do not cook longer than 4 1/2 hours.
- Shred or chop the chicken, then stir in the peas and cheddar. Cover 10 minutes until the cheese melts.
Notes
Crockpot Chicken and Rice FAQ
Can you cook raw rice in a crockpot?
Yes, but use parboiled (converted) rice. Regular white rice turns mushy over long cooking.
How long does chicken and rice take in the crockpot?
About 3 1/2 to 4 hours on LOW.
Can I use instant rice?
Instant rice gets too soft. If it is all you have, stir it in for the last 20 minutes only.
Can I make it without canned soup?
Yes. Use 3 1/2 cups broth and stir in 4 oz cream cheese at the end.
