My Crockpot chicken and rice is the ultimate toss-and-go meal! With just a few minutes of prep, I can make a cheesy chicken and rice casserole in the slow cooker while I go about my day. Tender chicken breasts, fluffy rice, and melty cheddar cheese come together in one pot for a hearty family favorite. This easy crockpot chicken and rice is pure comfort in every bite!
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Slow Cooker Cheesy Chicken and Rice Casserole
My slow cooker chicken and rice recipe combines long-grain brown rice, diced chicken breasts, veggies, and cream of chicken soup for a creamy texture. Using a Crockpot is one of the best ways to cook chicken and rice, because they both stay moist and flavorful with this slow-cooking method. And stirring the cheese in at the end makes this dish ultra-melty and delicious!
This is basically a hands-off version of my favorite stovetop cheesy chicken and rice that I can prep in 10 minutes. I use a mix of frozen peas and fresh carrots for this recipe, but broccoli or other frozen veggies can be used instead. I just love that I can load up my slow cooker in the morning, then come back to a perfectly cooked chicken and rice casserole by dinner!
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Toast the Rice for a Deeper Flavor
For an extra layer of flavor, I recommend lightly toasting the brown rice before adding it to the slow cooker. I do this in a dry skillet set over medium heat for 3-5 minutes, or until it smells nutty and golden. This simple trick enhances the nuttiness of the brown rice and helps the grains stay a bit firmer, adding a more satisfying texture and flavor to the finished dish.
Crockpot Chicken and Rice Recipe
Equipment
- 5- or 6-Qt. Crockpot
Ingredients
- 1½ cups long-grain brown rice (*)
- 1 onion (diced)
- 2 carrots (diced)
- 2 cloves garlic (minced)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cups low-sodium chicken broth
- 10.5 ounces cream of chicken soup (1 can**)
- 2 boneless, skinless chicken breasts (diced***)
- 1 cup frozen peas
- 2 cups shredded cheddar cheese (divided)
- fresh parsley (optional, for garnish)
Instructions
- Spray the slow cooker insert with nonstick spray. Add the rice, onion, carrots, garlic, salt, pepper, broth, cream of chicken soup, and diced chicken. Stir until well combined.1½ cups long-grain brown rice, 1 onion, 2 carrots, 2 cloves garlic, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 3 cups low-sodium chicken broth, 10.5 ounces cream of chicken soup, 2 boneless, skinless chicken breasts
- Cover and cook on high for 3½-4 hours, until both the chicken is cooked through and the rice has absorbed all the liquid.
- Add the frozen peas and half of the shredded cheese. Stir until well mixed.1 cup frozen peas, 2 cups shredded cheddar cheese
- Top with the remaining cheese, cover, and cook on high until the cheese is melted, about 10 more minutes. Garnish with parsley and serve.fresh parsley
Notes
- Put the rice and broth on the bottom of the slow cooker, then layer the chicken on top. This helps the rice cook evenly and prevents it from sticking or becoming mushy.
- The veggies are easy to adjust based on what you have. Use frozen mixed veggies instead of just peas; skip the fresh carrots if you don’t have any; or add broccoli if you prefer.
- Add a can of (drained) green chilies or corn for a Southwest twist!
- Cook this recipe on high for 3-4 hours for the best rice texture. Cooking this recipe on lower heat for longer leads to mushy rice.
- I recommend using freshly shredded cheese for the best melt and freshly minced garlic for a fresher flavor.
- If your slow cooker runs hot, you may need to add an extra splash of broth at the halfway mark to keep the rice from drying out.
- Don’t forget to add the peas when there are just 10 minutes left! If you add them too early, they’ll overcook to mush.
- Turn off the crockpot and let the chicken and rice sit for 5–10 minutes before serving. This allows the rice to absorb any remaining liquid and gives a creamier texture.
- Properly cooked chicken should read 165°F on an instant read thermometer.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken and Rice in a Crock Pot Step by Step
Fill the Crockpot: Spray the slow cooker insert with nonstick spray. Add 1½ cups of long-grain brown rice (toasted, if preferred–see tip above!), 1 diced onion, 2 chopped carrots, 2 cloves of minced garlic, ½ teaspoon of kosher salt, ½ teaspoon of ground black pepper, 3 cups of chicken broth, 10.5 ounces (1 can) of cream of chicken soup, and 2 diced boneless, skinless chicken breasts. Stir until well combined. I recommend spreading the rice evenly over the bottom of your slow cooker so it all cooks through evenly.
Cook the Chicken and Rice: Cover and cook on high for 3½-4 hours, or until both the chicken is cooked through to 165°F and the rice has absorbed all the liquid. I do not recommend cooking this dish on low, as the rice tends to turn mushy. Check around the halfway mark, and add an extra splash of broth if needed to keep the rice hydrated.
Add the Peas and Cheese: Add 1 cup of frozen peas and 1 cup of shredded cheddar cheese. Stir until well mixed.
Melt the Cheese: Top with the remaining 1 cup of shredded cheddar cheese, cover, and cook on high until the cheese is melted, about 10 more minutes.
Serve: Serve cheesy chicken and rice straight from the Crockpot, garnished with parsley if desired.
How to Store and Reheat
Store leftover Crockpot chicken casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second bursts until warmed through. You may wish to add a splash of water or chicken broth to help the rice steam. I don’t recommend freezing leftovers as cream-based recipes become grainy when thawed.
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