I love a good toss-and-go meal, and this easy crockpot chicken and rice fits the bill. It couldn’t be more delicious or easier to make. I topped flavor-packed brown rice and tender chicken breasts with creamy cheddar cheese and slow-cooked it to perfection to create this super simple meal. It’s one of my family’s absolute favorite dishes.
Veggies, rice, diced chicken, and cheddar cheese come together to create a one-pot dinner I absolutely love making. I love that I can let the crockpot do all the work so I can enjoy a relaxing evening. Plus, the flavors of this crockpot chicken and rice are so rich and comforting.
What’s in this Easy Crockpot Chicken and Rice Recipe?
- Brown Rice: For the best results, I recommend using long-grain brown rice. Do not substitute any other type of rice as the liquid ratio and cooking times will no longer be accurate.
- Onion, Carrot, + Garlic: Create a rich base of flavor.
- Chicken Broth: Keeps the chicken moist and flavorful. I recommend using low-sodium broth to keep this dish from turning out too salty.
- Cream of Chicken Soup: Makes this dish ultra-creamy. Cream of mushroom or cream of celery soup also works.
- Chicken Breasts: Boneless, skinless chicken breasts work best cut into bite-sized pieces. You could also use thighs.
- Frozen Peas: Add a touch of sweetness.
- Cheese: Melts down to create an ooey, gooey, cheesy casserole. While I prefer cheddar cheese, you can pick your favorite shredded cheese to toss into the Crockpot. Pepper jack, Monterrey, or Mexican blend would all be tasty.
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How to Store and Reheat
Store leftover easy crockpot chicken and rice in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing leftovers as cream-based recipes become grainy when thawed.
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.
Tips and Notes
- An average-sized (between 5 to 6 quarts) Crockpot is perfect.
- 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.
- 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.
Top Reader Reviews
- “I just loved this recipe so much and want more, thank you!” -James Allen Johnson
Crockpot Chicken and Rice Recipe
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 chicken broth
- 10.5 ounces cream of chicken soup (1 can)
- 2 boneless, skinless chicken breasts cut into bite-sized pieces
- 1 cup frozen peas
- 2 cups freshly 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 chicken broth, 10.5 ounces cream of chicken soup, 2 boneless, skinless chicken breasts
- Cover and cook on high for 3 ½ to 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 freshly 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
How to Make – Step by Step
Fill the Crockpot: Spray the slow cooker insert with nonstick spray. Add 1½ cups of long-grain brown rice, 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.
Cook the Chicken and Rice: Cover and cook on high for 3½ to 4 hours until both the chicken is cooked through and the rice has absorbed all the liquid.
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. Garnish with parsley and serve.
It came out like mush
Seems to be a lot of others getting mush
Wasted 4 hours and some good food on this recipe ♂️ takeouts it is
Hi George, we’re sorry to hear this recipe didn’t work out as expected. Unfortunately, all crockpots are a little different, so we always recommend checking early and often when making a new recipe!