Crockpot Chicken and Rice Recipe

4.54 from 134 votes

This cheesy Crockpot chicken and rice casserole couldn't be simpler to make with brown rice, chopped chicken breast, and cheddar cheese!

Prep Time15

Cook Time4 10

Total Time4 25

Course: Main Course

Cuisine: American

Servings:

Calories: 515kcal

Author: Becky Hardin

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

Video

Notes

*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.

**Cream of mushroom or cream of celery soup also works.

***Boneless, skinless chicken thighs also work.

Tips:

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.

Storage: Store chicken and rice in an airtight container in the refrigerator for up to 3 days.

Nutrition