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.

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)

Description

Creamy, cheesy crock pot chicken and rice made in one pot with pantry staples—tender chicken, fluffy long‑grain rice, and a velvety cheddar finish the whole family loves. Set it, forget it, and dinner’s ready.

Ingredients

Scale

1.5 lb boneless skinless chicken breasts or thighs, cut in 1–2 inch pieces

1.5 cups long‑grain white rice, rinsed

3 cups low‑sodium chicken broth

1 small onion, finely chopped

2 cloves garlic, minced

1 can (10.5 oz) cream of chicken soup OR 3/4 cup plain Greek yogurt (lighter)

2 cups shredded sharp cheddar cheese, divided

1 tsp Italian seasoning

1 tsp kosher salt, plus more to taste

1/2 tsp black pepper

1 cup frozen peas (optional, add at end)

1 tsp olive oil (optional, for glossy finish)

Instructions

Season chicken with salt, pepper, and Italian seasoning; add to the slow cooker with onion and garlic.
Whisk broth with cream of chicken soup (or Greek yogurt) until smooth; pour over chicken.
Stir in rinsed rice, level the surface, and cover.
Cook on High 3–4 hours or Low 5–6 hours, until rice is tender and chicken reaches 165°F. Avoid lifting the lid early.
Stir in 1.5 cups cheddar until melted and creamy; fold in peas and rest 5 minutes.
Adjust salt/pepper; drizzle olive oil for extra gloss and top with the remaining 0.5 cup cheddar if you like. Serve warm.

Notes

Rice control: for firmer grains, substitute 2 cups minute/instant rice added during the last 20–30 minutes instead of cooking rice from the start.

Thighs are most forgiving; breasts work great if you check temp at the 3‑hour mark on High.

Texture tweaks: loosen with warm broth at the end for a creamier, spoonable finish.

Add‑ins: peas, diced carrots, or spinach can be folded in during the last 5–10 minutes.

Storage: refrigerate 3–4 days; reheat gently with a splash of broth or milk.

Nutrition

Serving Size: 1.5 cups (about 350 g)
Calories: 430
Sugar: 3 g
Sodium: 780 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Carbohydrates: 44 g
Fiber: 1 g
Protein: 32 g
Cholesterol: 105 mg

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