There’s something incredibly comforting about a warm, hearty meal that practically makes itself, right? This Crockpot Chicken and Rice Recipe is exactly that—a cozy, creamy dish that fills your kitchen with inviting aromas and your belly with pure satisfaction. It’s an effortless dinner winner you’ll want on repeat.
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Why You'll Love This Recipe
I remember the first time I made this Crockpot Chicken and Rice Recipe—after a busy day, it was such a treat to come home to that creamy, cheesy goodness. It’s exactly the kind of hands-off cooking that feels generous without being complicated.
- Set It and Forget It: This recipe lets your crockpot do the heavy lifting so you can focus on other things.
- Comforting Flavors: Creamy soups and cheese bring rich, satisfying tastes that the whole family adores.
- Simple Ingredients: Most of these pantry staples probably already live in your kitchen—so no extra shopping stress.
- Customizable: It’s easy to swap ingredients or add your favorite veggies to make it your own special dinner.
Ingredients & Why They Work
This recipe is like a magic potion of cozy flavors that blend seamlessly. The cream of chicken and cream of mushroom soups give the right creamy texture while keeping things quick and easy. Plus, the chicken thighs stay tender and juicy throughout the slow cooking process, soaking up all those spices perfectly.
- Boneless, skinless chicken thighs: I prefer thighs over breasts here for juiciness and flavor—plus they hold up well during slow cooking.
- Kosher salt: Using kosher salt helps season everything evenly without overpowering.
- Ground black pepper: Balances the creaminess with a little subtle heat and depth.
- Condensed cream of chicken soup: This is the creamy base that keeps the dish luscious without extra effort.
- Condensed cream of mushroom soup: Adds a slight earthiness that complements the chicken and rice beautifully.
- Low sodium chicken broth: A little extra moisture and flavor enhancer that keeps the rice cooking perfectly.
- Onion powder: Brings savory warmth without chopping—love this shortcut.
- Garlic powder: Adds a gentle kick of garlicky goodness.
- Long-grain rice: Absorbs all the flavors while staying fluffy; don’t swap for quick-cook rice here.
- Shredded cheddar cheese: Melts on top for that irresistible cheesy finish everyone looks forward to.
Make It Your Way
One of the best things about this Crockpot Chicken and Rice Recipe is how adaptable it is. I’ve tried swapping out the cheddar for mozzarella or mixing in some chopped spinach or mushrooms right before the cheese goes on. Feel free to play around and make it fit your taste perfectly.
- Variation: Personally, I love adding a handful of frozen peas about 30 minutes before it’s done cooking for a pop of color and sweetness.
- Dairy-Free Option: Use coconut milk or a dairy-free cheese alternative instead of cheddar for those sensitive to dairy.
- Extra Veggies: Toss in diced carrots or bell peppers at the start to sneak in some veggies without extra work.
Step-by-Step: How I Make Crockpot Chicken and Rice Recipe
Step 1: Layer the Chicken and Season
Start by placing your boneless, skinless chicken thighs in the crockpot. I always use thighs because they stay juicy and tender, but breasts would work too if that’s your preference. Sprinkle with half of your kosher salt and black pepper to ensure every bite is seasoned. Don’t skip this step—it really builds the flavor foundation.
Step 2: Mix the Creamy Rice Sauce
In a large bowl, whisk together the cream of chicken and cream of mushroom soups, chicken broth, onion powder, garlic powder, remaining salt, pepper, and the long-grain rice. This mix brings together all the creamy goodness that cooks right into the rice.
Step 3: Combine and Cook
Pour your soup and rice mixture right over the chicken in the crockpot, spreading it evenly. Cover it up, set your crockpot to high, and let it work its magic for 3 to 4 hours. Peek only if you have to—every crockpot is a little different, so checking toward the end doesn’t hurt.
Step 4: Shred and Finish with Cheese
When the time’s up, turn off the crockpot and carefully remove the chicken to shred it with two forks. Stir the shredded chicken back into the rice, adding a splash of chicken broth if it feels too thick. Season to taste with a bit more salt and pepper. Finally, sprinkle shredded cheddar cheese over the top, cover it again, and let it melt for 5 to 10 minutes—then it’s ready to serve!
Top Tip
I’ve made this Crockpot Chicken and Rice Recipe countless times, and a few simple tweaks have really saved me from common pitfalls. Here are my top tips to help you get it right the first time.
- Rice Patience: If the rice isn’t quite done at the 4-hour mark, keep cooking on low and check every 15 minutes—it varies by crockpot.
- Adding Moisture: If it looks dry midway through, stir in a little extra chicken broth to keep things creamy.
- Shredding Chicken Early: Shredding the chicken after cooking, rather than before, helps keep it moist and tender.
- Cheese Melting: Cover after sprinkling cheese to trap heat and achieve that perfect melt without drying out the dish.
How to Serve Crockpot Chicken and Rice Recipe
Garnishes
I love topping this dish with some fresh chopped parsley or green onions for a burst of color and freshness that cuts through the creaminess beautifully. Sometimes I add a pinch of crushed red pepper flakes to give it a little kick that wakes up the flavors.
Side Dishes
Since the Crockpot Chicken and Rice Recipe is already so filling, I like to pair it with simple, light sides like a crisp green salad or roasted green beans with a squeeze of lemon. Steamed broccoli or sautéed mushrooms work great too for some extra veggies.
Creative Ways to Present
For a special occasion, I’ve served this in individual ramekins topped with a sprinkle of extra cheese and a handful of toasted almonds for crunch. It makes a humble meal feel a little more festive without extra effort.
Make Ahead and Storage
Storing Leftovers
After cooling, I store any leftovers in an airtight container in the fridge, and it stays delicious for up to 4 days. Just be sure to cool it quickly to keep everything nice and fresh.
Freezing
I don’t usually freeze this dish because the cream-based soups can sometimes separate and get grainy when thawed. If you want to try, freeze before adding the cheese and add it fresh when reheating.
Reheating
I reheat leftovers gently in the microwave or on the stove over low heat with a splash of chicken broth to bring back creaminess and avoid drying it out. Stir often until warmed through.
Frequently Asked Questions:
Yes! You can swap chicken breasts if you prefer, but thighs tend to stay more tender and juicy during slow cooking, which enhances the overall texture of the dish.
Rice cooking times can vary depending on your crockpot. After 3-4 hours on high, check the rice for tenderness. If it’s still a little firm, continue cooking on low, checking every 15 minutes and adding broth if needed so it doesn’t dry out.
Absolutely! You can stir in chopped veggies like peas, carrots, or mushrooms during the last 30 minutes of cooking to keep them crisp-tender. Adding them earlier might result in softer veggies.
Keeping an eye on the moisture level is key—if the rice looks dry or isn’t cooking through, add additional chicken broth a little at a time. Also, avoid lifting the lid too often during cooking to keep the steam trapped inside.
Final Thoughts
This Crockpot Chicken and Rice Recipe is one of those treasures that feels both cozy and effortless—perfect for busy days or whenever you need a little comforting boost. I love how it fills the house with inviting aromas and provides a creamy, satisfying meal with minimal effort. I hope you enjoy making it as much as I do, and that it becomes a go-to recipe in your kitchen too!
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
This Crockpot Chicken and Rice recipe is a comforting, creamy dish made with tender chicken thighs, savory cream of chicken and mushroom soups, and perfectly cooked long-grain rice. Slow-cooked to meld flavors together, topped with melted cheddar cheese for a delicious, easy-to-make meal.
Ingredients
Protein and Seasoning
- 1½-2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt, divided
- 1 teaspoon ground black pepper, divided
Wet Ingredients and Seasonings
- 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
Rice and Cheese
- 1½ cups long-grain rice
- 1 cup shredded cheddar cheese
Instructions
- Prepare the chicken: Place the chicken thighs in the crockpot insert and season with half of the kosher salt and black pepper evenly over the meat.
- Mix soups and rice: In a large bowl, whisk together the condensed cream of chicken soup, cream of mushroom soup, low sodium chicken broth, onion powder, garlic powder, remaining salt and pepper, and long-grain rice. Pour this mixture over the seasoned chicken in the crockpot.
- Cook the dish: Cover the crockpot with its lid and cook on high heat for 4 hours, allowing the rice to absorb flavors and cook through.
- Shred the 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 everything to combine. If the mixture is too thick or dry, add additional chicken broth to thin it out as desired.
- Finish with cheese: Taste and adjust seasoning with more salt and pepper if needed. Sprinkle the shredded cheddar cheese over the top, cover the crockpot again, and let the cheese melt for 5-10 minutes before serving.
Notes
- If the rice is not fully cooked after 4 hours, continue cooking until tender, as crockpot heat levels vary.
- Add extra chicken broth if the dish seems dry to help the rice finish cooking properly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Do not freeze leftovers as cream-based soups can become grainy upon thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
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