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Crock Pot Chicken and Rice

Crock Pot Chicken and Rice Recipe

This Crock Pot Chicken and Rice is a hearty, one-pot comfort meal made with tender chicken, creamy rice, and savory seasoning. Toss everything into the slow cooker and come home to a warm, delicious dinner the whole family will love.
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Prep Time 10 minutes
Cook Time 5 hours
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken breasts (or thighs)
  • 1 cup long grain white rice uncooked
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 can 10.5 oz cream of chicken soup
  • 1 can 10.5 oz cream of mushroom soup (or second cream of chicken)
  • 2 cups low-sodium chicken broth
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • 1 cup shredded cheddar cheese optional
  • 1 cup frozen peas or mixed vegetables optional
  • Fresh parsley for garnish (optional)

Equipment

  • 6-quart slow cooker
  • Measuring cups & spoons
  • Forks (for shredding)

Method
 

  1. Add to Crock Pot
  2. Place uncooked rice, diced onion, garlic, both soups, and chicken broth into the slow cooker. Stir to combine.
  3. Add chicken breasts (whole), and season with salt, pepper, and paprika.
  4. Cook
  5. Cover and cook on LOW for 4–5 hours or until the rice is tender and chicken is fully cooked.
  6. Shred Chicken & Finish
  7. Remove chicken, shred with two forks, and return it to the pot.
  8. Add cheese and frozen vegetables (if using). Stir to combine, and let sit for 5–10 minutes with the lid on until heated through.
  9. Serve
  10. Stir gently and serve hot, garnished with parsley if desired.

Notes

Don’t cook this on high — rice can burn or turn mushy.
Add a splash of milk or broth when reheating leftovers.
Use brown rice only if precooked separately.