Slow Cooker Chicken and Rice
Slow Cooker Chicken and Rice is a simple staple meal that every home cook should have! Loaded with tender and creamy chicken and a melty cheese sauce, this is a classic family favorite dish that requires very little effort.
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Make this crock pot chicken and rice casserole anytime you need a cheap chicken recipe that's still going to satisfy! Perfect for an easy weeknight dinner, this comes together in minutes and cooks without fuss for a hands-off meal.
Why this Recipe Works
The entire family will love this delicious slow cooker chicken, and you'll love how easy it is to put together! Combine all of the ingredients in your crock pot, then turn it on and let it handle the cooking process.
After a few hours, you'll have an amazing chicken dish that will be a hit with even the most picky eaters. Best of all, the prep is all done right in the slow cooker for minimal clean up afterwards!
If you can't get enough of this hearty combination, try my Garlic Chicken Rice Bake or this delicious Creamy Chicken and Rice Soup!
Ingredients Needed
- Chicken Breast: I like to use boneless chicken breasts for this recipe; they're easier to chop into smaller pieces.
- Onion: Yellow or white.
- Garlic: Fresh garlic tastes best, but garlic paste or jarred minced garlic work in a pinch.
- Salt and Black Pepper
- Chicken Broth: You can also use chicken stock.
- Cream of Chicken Soup: Helps create the creamy and rich sauce.
- White Rice: Cooked brown rice will also work.
- Cheddar Cheese: Gives your chicken and rice a melty and cheesy twist.
How to Make this Slow Cooker Chicken and Rice
- Step 1: Add chicken, onion, garlic, salt and pepper, chicken stock, and cream of chicken soup to your slow cooker.
- Step 2: Combine well and cook on high for 2 and a half to 3 hours.
- Step 3: Reduce the temperature to low and mix in the rice. Cook an additional 15 minutes.
- Step 4: Top with shredded cheese and cover until melted, then serve and enjoy!
Recipe Tips
- For some extra flavor, use seasonings like paprika, garlic powder, or onion powder.
- If you prefer dark meat, chicken thighs can be used instead.
- Be careful not to cut your chicken too small; smaller pieces will cook faster. Be sure to check them about 2 hours in to make sure you haven't overcooked the chicken.
- If you have leftovers, transfer to an airtight container and store in the fridge for 3 days or so.
- Reheat in the microwave in individual portions, or return to the slow cooker or a pot on the stove over medium/low heat. You may need to add some extra broth to get the mixture creamy again.
Recipe FAQ's
Absolutely! As long as you cook the chicken all the way through (an internal temperature of at least 165 degrees F is recommended) it's perfectly safe to slow cook chicken from raw.
This recipe uses cooked rice, so adding too much liquid to the slow cooker may cause it to get mushy in the short time it actually cooks with the chicken. If you're worried about the rice getting too mushy, you can undercook it slightly and it should finish up at the end of the cooking time.
More Easy Slow Cooker Recipes
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Slow Cooker Chicken and Rice
Equipment
Ingredients
- 1½ pounds chicken breast boneless skinless cut into 1” pieces
- 1 cup yellow onion diced (about ½ medium sized onion)
- 3 cloves garlic chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- 1 (10.5 ounce) can cream of chicken soup
- 2 cups white rice cooked
- 2 cups cheddar cheese shredded
Instructions
- Spray a 5.5 qt or larger slow cooker with non-stick cooking spray.
- Place the chicken, onion, garlic, salt, pepper, chicken stock and cream of chicken soup into the slow cooker. Stir everything well to combine.
- Cover the slow cooker and cook on high for about 2.5- 3 hours (or 4.5-5 hours on low) until the chicken is cooked through, reaching an internal temperature of 165 degrees F.
- Reduce the temperature to low and stir in the cooked white rice. Cover and cook for 15 minutes. Top with the cheddar cheese and cover for about 5-10 minutes until the cheese is melted and serve. Garnish with fresh chopped parsley if desired.
Notes
- The smaller the pieces of chicken cut, the quicker it will cook. If you cut small 2 bite sized pieces, check/temp the chicken around 2 hours of cooking, it might be done!
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
