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This easy crockpot chicken and rice recipe combines tender chicken and rice in a creamy, cheesy sauce. A child-approved, cozy, pure comfort-food meal the entire family will love!
Whether rain or shine, crockpot chicken pot pie, beef stew, and this creamy crockpot chicken and rice casserole are always the coziest, comforting options! This recipe is a super creamy, satisfying, low-fuss one-pot meal, made using inexpensive pantry staples. Plus it is wholly kid-approved and a crowd-favorite for busy weeknights, potlucks, and entertaining.
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What you’ll need
- Chicken: I use boneless, skinless chicken breasts .Chicken thighs will work, too.
- Rice: I made this crockpot recipe using regular white long-grain rice.
- Chicken broth: Use store-bought or homemade chicken broth.
- Cream of chicken soup: Use store-bought or homemade cream of chicken soup (cream of mushroom soup or cream of celery would work, too).
- Aromatics: Onion (white or yellow) and garlic. Use onion powder and garlic powder in a pinch.
- Lemon: A small amount of lemon peel (or zest) will add a subtle citrusy brightness.
- Black pepper and salt: For subtle heat. I find I don’t need to add extra salt, as the broth, soup, and cheese are salty enough. Use some if preferred, though.
- Dried oregano
- Bay leaves
- Cheddar cheese: It’s best to use freshly grated cheddar cheese over pre-shredded, for the best melt.
- Fresh parsley: To garnish. Chives or scallions work, too.
How to make it
Cook the chicken: Begin by peeling and finely chopping the onion, and mincing the garlic. Next, arrange the chicken in a single layer within the crockpot, sprinkling it with pepper and dried oregano. Then, add the onions, garlic, lemon peel and bay leaves, followed by the cream of chicken soup, and broth. Stir, cover with the lid, and cook on HIGH for 3-4 hours.
To ensure the chicken is cooked, insert a meat thermometer into the thickest part – it must read 165ºF/74ºC.
Shred Chicken and Add Rice: Using two forks, shred the chicken. Add the rice to the slow cooker, stir, and let it cook for an extra 20-30 minutes or until the rice reaches a tender consistency.
Add cheese: Grate then stir the cheese into the crockpot chicken and rice, covering it for just a few minutes to melt. Then, serve warm, garnished with the freshly chopped parsley. Enjoy!
Thinking of trying brown rice?
Swap white for brown rice but remember that it takes a bit longer to cook. So, put it in the slow cooker with the chicken at the start, and let it cook on HIGH for the full 3-4 hours.
Can you cook rice with raw chicken at the start?
Yes, you can, but this can make the rice fairly mushy. I prefer my rice less mushy/creamy, so I only add it in the last 20-30 minutes.
How to store
- Refrigerate: Allow the chicken and rice to cool, but ensure to transfer them to the refrigerator within two hours of cooking. Store the leftovers in an airtight container for 4-5 days.
- Reheat: Microwave smaller portions for 2-3 minutes, simmer it on the stovetop or add it to the crockpot for about 30 minutes on LOW. Add a splash of broth/milk if needed.
- Freeze: Portion the leftovers and freeze them individually for up to four weeks. Allow it to thaw in the fridge overnight before reheating it.
More easy chicken recipes
- Tuscan Chicken Pasta
- Chicken Tortilla Soup
- Chicken Salad Recipe
- Crockpot Chicken Pot Pie
- One Pan Chicken And Potatoes
If you try this easy cheesy crockpot chicken and rice recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Crockpot Chicken and Rice Recipe
Equipment
Ingredients
- 1.5 lb boneless skinless chicken breast 3 medium
- 11.6 oz white rice 2 cups uncooked long-grain
- 4 cups chicken broth regular or reduced sodium
- 1 ¼ cups cream of chicken soup 1 x 11 oz can; OR cream of mushroom soup
- 3 cups cheddar cheese shredded
- 4.2 oz onion 1 small
- 2 cloves garlic
- 2 bay leaves
- 2 lemon peel or lemon zest
- 1 tsp dried oregano or Italian seasoning
- 1/2 tsp black pepper
- salt only if needed – taste at end
- fresh parsley To garnish
Instructions
- Peel and finely chop the onion and mince the garlic.
- Place the chicken in a single layer in the crockpot and sprinkle it with the pepper and dried oregano. Add the lemon peel and bay leaves, followed by the chicken soup, broth, onion, and garlic.
- Stir, add the lid, and cook on HIGH for 3-4 hours. Insert a meat thermometer into the thickest part of the chicken to ensure it's properly cooked – it must read 165ºF/74ºC.
- Remove the chicken and shred it with two forks. Add it back to the slow cooker with the rice. Stir, and cook for 20-30 minutes, or until the rice is tender.If you don’t mind mushier/ creamy rice, add it at the beginning, but I prefer mine to be chewier when I first serve it (it will soften further as it sits/ stores).
- Grate then stir the cheese into the crockpot chicken and rice, covering it for just a few minutes to melt. Taste and add more salt if necessary.Serve warm, garnished with freshly chopped parsley. Enjoy!
Video
Notes
- Don’t overcrowd the chicken: Place the chicken in a single layer in your crockpot so it cooks evenly.
- For added depth: You can sauté the aromatics/veggies before adding them to the crockpot.Â
- Cooking time may vary: Based on the thickness/size of the chicken, the type of rice used, and your crockpot. Use a thermometer to check the chicken’s doneness.
- Cook on HIGH: Though it’s possible to cook rice in the crockpot on LOW, I find it a little too watery/mushy that way.
- Using white vs brown rice: White rice is more likely to get mushy unless only added in the last 30 minutes. Meanwhile, brown rice requires the entire cooking time and remains chewier when cooked in a crockpot.
- Only lift the lid when required: Otherwise, you can affect the cooking time. Every time you remove the lid, you could add 20-30 minutes to the cooking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
