Crock Pot Chicken and Rice: Ultimate 1‑Pot Comfort

Name: Crock Pot Chicken and Rice
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lb boneless skinless chicken breasts or thighs, cut in pieces; 1.5 cups long-grain white rice, rinsed; 3 cups low-sodium chicken broth; 1 small onion, chopped; 2 cloves garlic, minced; 1 can (10.5 oz) cream of chicken soup OR 3/4 cup Greek yogurt; 2 cups shredded cheddar cheese; 1 tsp Italian seasoning; 1 tsp kosher salt, to taste; 1/2 tsp black pepper, to taste; 1 cup frozen peas (optional); 1 tsp olive oil (finish for gloss, optional)

Jump to Recipe

This crock pot chicken and rice is a cozy, one‑pot dinner where tender chicken and fluffy rice cook hands‑off in a creamy, cheesy sauce—perfect for weeknights when you need comforting food fast.

This easy slow cooker recipe leans on long‑grain rice, broth, and boneless chicken, then finishes with dairy and cheddar for that casserole‑style creaminess everyone loves on busy nights.

Key Takeaways

One‑pot, weeknight‑friendly recipe with minimal prep and predictable results across most slow cookers.
Creamy finish comes from stirring in dairy and cheddar at the end so the sauce stays silky and not grainy.
Flexible rice method: start sturdy rice with the chicken, or add quick/instant rice near the end for firmer grains.
Works with breasts or thighs; always confirm 165°F internal temperature for food‑safe juiciness.
Explore more cozy dinners on crockpot garlic parmesan chicken and potatoes to round out your menu planning this week.

Why You’ll Love This Crock Pot Chicken and Rice

It tastes like a hug in a bowl—tender chicken, creamy sauce, and fluffy rice that everyone at the table gets excited about.
Minimal effort: dump, set, and let the slow cooker handle the hard part while you do everything else.
Kid‑friendly flavors with just enough garlic and onion to keep adults happy too.
Easy to customize with peas, carrots, or spinach at the end for color and bright sweetness without overcooking.
Feel‑good note: long‑grain rice keeps the texture light and satisfying, not heavy or sticky.
Cheese melts in at the end for a glossy, spoon‑coating finish that feels special any night of the week.
Browse slow cooker chicken stroganoff for more set‑and‑forget meals you can trust.

Food or Cultural Background

I grew up on chicken‑and‑rice casseroles—the kind your neighbor dropped off after practice or a long day—so this crock pot chicken and rice hits the same homey note with even less work on a weeknight and the same crowd‑pleasing payoff. In many American kitchens, chicken and rice is comfort canon: simple, affordable, and infinitely adaptable to pantry or freezer add‑ins that make dinner happen without a run to the store, which is exactly what a slow cooker was made for.

The slow cooker version lets you toss in chicken, broth, aromatics, and rice, then come back to something warm and welcoming that practically cooked itself while life kept moving, which is why it’s stayed a family staple for decades. For more cozy main dishes to match this vibe, peek at cheesy ground beef and rice casserole and build a full comfort‑night menu in minutes.

Ingredients for Crock Pot Chicken and Rice

Ingredient	Notes/Substitutes
Boneless skinless chicken breasts or thighs	Thighs stay extra juicy; breasts are lean and classic—use a thermometer for 165°F.
Long‑grain white rice or sturdy brown rice	Start brown rice earlier; add minute/instant rice late to prevent mushiness.
Low‑sodium chicken broth	Adjust salt if using regular broth; keep extra on hand to loosen texture at the end.
Onion (chopped) & garlic (minced)	Baseline flavor with minimal prep and maximum payoff.
Cream of chicken soup or Greek yogurt/half‑and‑half	Canned soup = classic; yogurt/half‑and‑half = lighter creaminess.
Cheddar cheese, shredded	Stir in at the end for smooth melt and glossy finish.
Frozen peas or diced carrots (optional)	Add at the end to keep color and a tender‑crisp bite.
Italian seasoning, salt, black pepper	Familiar seasoning that plays nicely with dairy and rice.
Olive oil or butter (optional)	Adds sheen and richness if desired.

For complementary pantry swaps, scan the ultimate cheesy ground beef and potatoes to match what you already have.

Equipment Needed

5‑ to 6‑quart slow cooker for even heating and enough headroom for rice expansion and stirring.
Cutting board and chef’s knife for clean, safe prep that keeps pieces evenly sized.
Measuring cups/spoons to keep liquid‑to‑rice ratios consistent across batches.
Instant‑read thermometer to confirm chicken reaches 165°F before serving.
Silicone spatula or wooden spoon for gentle folding when you melt in the cheese.

How to Make Crock Pot Chicken and Rice Step‑by‑Step

Season chicken with salt, pepper, and Italian seasoning; add to the slow cooker with onion and garlic so the base turns aromatic right away.
Whisk broth with cream of chicken soup (or yogurt/half‑and‑half) until smooth, then pour over the chicken to prevent clumps and ensure even cooking.
Pick your rice method: add rinsed long‑grain or brown rice now for true one‑pot cooking, or wait and stir in minute/instant rice during the last 20–30 minutes for firmer texture.
Cook on High 3–4 hours or Low 5–6 hours until chicken reaches 165°F and rice is tender; resist peeking to keep steam and heat locked in.
Shred or cube the chicken in the pot, then stir in cheddar until melted and glossy, coating every grain like a cozy casserole.
Fold in peas or carrots in the final 5–10 minutes so they stay bright and tender, not dull or mushy.
Taste and adjust salt and pepper; loosen with a splash of warm broth if you want a creamier, spoonable texture.
For weeknight pairings and sides, browse buffalo chicken mac and cheese and build out your plate in a snap.

Expert Tips for the Best Results

Rinse rice to wash away surface starch for a fluffier, less sticky bite in a moist slow cooker environment.
Add dairy and cheese at the end so the sauce stays smooth and doesn’t split under long, steady heat.
If your cooker runs hot, start with a little more broth and check early so the rice doesn’t over‑absorb.
Thighs are forgiving; breasts are great if you watch temp closely and rest briefly before shredding.
Greek yogurt plus cheddar gives lighter creaminess if you’re skipping canned soup—still cozy, just brighter.
Need a tiny bit of texture? Spoon a portion into a buttered skillet and broil 1–2 minutes for caramelized, cheesy edges that pop.

For more practical tweaks, explore creamy white chicken chili and pick a side or salad to match your goals.

What to Serve With Crock Pot Chicken and Rice

Simple green salad with lemon vinaigrette to balance the creamy sauce.
Steamed or roasted broccoli for color, crunch, and easy nutrition.
Garlic‑butter green beans or peas for quick, kid‑approved greens.
Warm rolls or buttered toast to swipe up every last bit of sauce.

Find more ideas on slow cooker beef stew to finish your plate fast.

Storing and Reheating Tips

Refrigerate in airtight containers 3–4 days; reheat gently on the stovetop or in the microwave with a splash of broth or milk to revive creaminess without drying.
Yogurt‑based versions reheat especially well; thaw frozen portions overnight and warm low and slow for best texture.

Nutrition Facts

Nutrition facts will be calculated for the final recipe card using USDA FoodData Central and provided as an estimate per serving for your chosen ingredients and amounts.
Nutrition information is estimated and may vary based on ingredients and cooking methods.

FAQs About Crock Pot Chicken and Rice

Can you cook raw chicken and rice together in a slow cooker?

Yes—many cooks start sturdy rice with the chicken, or add instant rice in the last 20–30 minutes to control texture in crock pot chicken and rice.

Can you cook rice in a slow cooker?

Yes; keep the lid on, avoid stirring, and adjust time by rice type and your cooker’s heat output for consistent results in crock pot chicken and rice.

Can you put raw chicken in a slow cooker?

Absolutely, just cook to 165°F internal temperature and consider a quick sear for extra flavor before starting crock pot chicken and rice.

Is 3 hours long enough for chicken in a slow cooker?

On High, 2–3 hours can work for boneless pieces, but always check for 165°F and adjust for your specific cooker when making crock pot chicken and rice.

Should rice be added at the start or the end?

Both work; sturdy long‑grain or brown rice can start early, while minute/instant rice is best added near the end for firmer grains in crock pot chicken and rice.

Final Thoughts

If you’re craving warm, easy, and reliably delicious, this crock pot chicken and rice is your set‑and‑forget ticket—pin it, print it, and leave a review when you try it, because your tweaks help everyone cook better next time. For a full comfort‑night lineup that fits your week, browse crockpot chicken pot pie with biscuits and build your menu in minutes.

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