This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Jump to RecipeThis crock pot chicken and rice is warm, creamy and incredibly easy. Tender chicken breasts slow cook in a savory, creamy sauce with onion, garlic and herbs, then long grain rice and broccoli are stirred in to cook right in the pot. Finished with melted cheddar and a sprinkle of parsley, it is a comforting, all in one dinner that practically cooks itself while you get on with your day.
It is a budget friendly family favorite that is perfect for busy weeknights. For more cozy chicken and rice dinners, try my one pot chicken and rice, chicken wild rice casserole or slow cooker chicken pot pie stew.
Why You Will Love This Crock Pot Chicken and Rice
- Minimal prep. About 10 minutes of hands on time.
- Creamy and cheesy. Pure comfort food.
- Complete meal. Protein, rice and vegetables in one pot.
- Budget friendly. Simple pantry ingredients.
- Family approved. Mild, cozy flavors kids love.
Ingredients You Will Need
Exact amounts are in the recipe card below.
- Boneless, skinless chicken breasts or thighs: about 2 pounds.
- Onion and garlic: for savory flavor.
- Condensed cream of chicken soup: the shortcut to a creamy sauce. A homemade option is below.
- Low sodium chicken broth.
- Seasonings: garlic powder, onion powder, paprika, dried thyme, salt and pepper.
- Long grain converted (parboiled) rice: holds its shape best in the slow cooker.
- Broccoli florets: fresh or frozen.
- Shredded sharp cheddar cheese.
- Butter and fresh parsley.
How to Make Crock Pot Chicken and Rice
1. Add the chicken and sauce
Lightly grease a 6 quart slow cooker. Place the diced onion and garlic in the bottom and lay the chicken on top. In a bowl, whisk together the cream of chicken soup, 1 cup of the broth and the seasonings, then pour it over the chicken.
2. Slow cook the chicken
Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours, until the chicken is tender and reaches 165°F. Check with an instant read thermometer.
3. Shred the chicken
Remove the chicken, shred it with two forks or chop it into bite sized pieces, and set aside.
4. Cook the rice
Stir the rice and the remaining broth into the sauce in the slow cooker. Cover and cook on High for 1 1/2 to 2 hours, stirring once halfway, until the rice is tender and has absorbed most of the liquid. Add the broccoli for the last 20 to 30 minutes.
5. Finish and serve
Return the chicken to the pot, stir in the butter and cheddar until melted and creamy, and season to taste. Sprinkle with parsley and serve warm.
Why Add the Rice Later?
Rice cooks much faster than chicken, and if it sits in the slow cooker for 6 hours it turns mushy and gluey. Cooking the chicken first and adding the rice for the final hour and a half gives you tender chicken and perfectly cooked rice in the same pot. Converted or parboiled long grain rice, such as the kind sold in orange boxes, is especially good for slow cookers because it has been partially cooked and holds its shape even with long, moist heat.
Tips for the Best Slow Cooker Chicken and Rice
- Use converted rice. It is the most reliable for slow cooking.
- Do not lift the lid often. Each peek lets heat escape and slows cooking.
- Stir once. A quick stir halfway helps the rice cook evenly.
- Adjust the liquid. Add a splash of broth if the rice looks dry before it is tender.
- Add cheese last. It stays creamy instead of greasy.
Homemade Cream Soup Substitute
If you prefer to skip canned soup, make a quick homemade version. Melt 3 tablespoons of butter in a saucepan, whisk in 1/4 cup of flour and cook for 1 minute. Slowly whisk in 3/4 cup of chicken broth and 1/2 cup of milk and simmer until thickened, about 3 minutes. Season with salt, pepper and a pinch of garlic powder. This makes the equivalent of one can of condensed soup. Double it for this recipe.
Can I Use Other Types of Rice?
Converted long grain rice gives the best results, but you have options. Regular long grain white rice works but can become softer; check it after 1 hour and 15 minutes. Jasmine and basmati rice are delicate and cook quickly, so check them early. Brown rice needs more time and liquid: add an extra cup of broth and cook on High for 2 1/2 to 3 hours after adding the rice. Instant rice can be stirred in for the last 15 to 20 minutes. Avoid arborio or sticky rice, which release a lot of starch and become gluey.
Is Crock Pot Chicken and Rice Healthy?
This is a hearty comfort meal that includes lean protein, whole food vegetables and filling carbohydrates. To lighten it, use reduced fat cream of chicken soup or the homemade version with milk, reduce the cheese by half and double the broccoli. Brown rice adds extra fiber. Using low sodium broth helps control the salt, since condensed soups can be high in sodium.
Slow Cooker Food Safety Tips
Slow cookers are a safe and convenient way to cook chicken when you follow a few simple guidelines. Always start with fully thawed chicken, since frozen chicken can spend too long in the temperature danger zone between 40°F and 140°F while it slowly heats up. Keep the slow cooker at least half full and no more than two thirds full so it heats evenly. Resist the urge to lift the lid, which can add 15 to 20 minutes of cooking time each time. Confirm that the chicken has reached 165°F before shredding. Once cooked, do not leave the dish sitting on the Warm setting for many hours, and refrigerate leftovers promptly in shallow containers so they cool quickly.
Make It a Freezer Meal
You can prep this recipe as a freezer kit for busy weeks. Add the raw chicken, diced onion, garlic, soup, 1 cup of broth and seasonings to a gallon freezer bag, press out the air and freeze flat for up to 3 months. In a separate bag, measure the rice. Thaw the chicken bag overnight in the fridge, pour it into the slow cooker and cook as directed, then add the rice, remaining broth, broccoli and cheese at the end. It is a comforting homemade dinner with almost no effort on the day.
Kid Friendly Tips
Kids love this cheesy chicken and rice. For picky eaters, chop the broccoli into very small pieces so it blends into the creamy rice, or leave it out and serve steamed vegetables on the side. A little extra cheddar on top never hurts.
Common Mistakes to Avoid
- Adding the rice at the start. It turns to mush over a long cook.
- Using frozen chicken. Always thaw chicken first so it heats safely.
- Overcooking chicken breasts. Stick to the recommended time to keep them juicy.
- Skipping the taste test. Season at the end, since soup and broth vary in salt.
Variations
- Cheesy broccoli: use extra cheddar and broccoli for a casserole style dinner.
- Mushroom: use cream of mushroom soup and add sliced mushrooms.
- Mexican style: add salsa, cumin, black beans and pepper jack cheese.
- Chicken and wild rice: use a wild rice blend and extra broth.
- Add vegetables: peas, carrots or spinach.
What to Serve With Chicken and Rice
This dish is a complete meal, but a crisp green salad, roasted green beans, steamed carrots or warm dinner rolls make lovely sides. A simple cucumber tomato salad adds freshness. It also pairs well with my chicken mushroom rice casserole for a potluck spread.
Storage and Reheating
- Refrigerator: cool quickly and store in airtight containers for up to 4 days.
- Reheating: add a splash of broth or milk and reheat in the microwave or on the stove until steaming hot.
- Freezer: freeze for up to 3 months. The rice may soften slightly after thawing.
- Food safety: refrigerate leftover rice within 1 to 2 hours of cooking.
Frequently Asked Questions
Can I put uncooked rice in the slow cooker?
Yes. Add it for the last 1 1/2 to 2 hours so it does not overcook.
What rice is best for the crock pot?
Converted or parboiled long grain rice.
Can I use chicken thighs?
Yes. Thighs stay juicy and tender.
Can I make it without canned soup?
Yes. Use the homemade cream sauce substitute.
Why is my rice mushy?
It cooked too long or had too much liquid. Add it later and check early.
Can I use frozen broccoli?
Yes. Add it for the last 20 minutes.
Final Thoughts
This crock pot chicken and rice is creamy, cheesy and full of comforting flavor. With tender chicken, perfectly cooked rice and broccoli all in one pot, it is an easy, budget friendly dinner your whole family will love.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 44 g |
| Carbohydrates | 44 g |
| Fat | 18 g |
| Saturated Fat | 9 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 1020 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Crock Pot Chicken and Rice
Ingredients
Method
- Add the onion and garlic to a greased slow cooker and top with the chicken.
- Whisk the soup, 1 cup broth and seasonings and pour over. Cook on Low 4 to 5 hours or High 2 to 3 hours until 165°F.
- Remove and shred the chicken.
- Stir the rice and remaining 2 cups broth into the pot and cook on High 1 1/2 to 2 hours, adding the broccoli for the last 20 to 30 minutes.
- Return the chicken, stir in the butter and cheddar, season and serve with parsley.
