You know those days when you’re juggling work, laundry, and wondering if the dog has secretly learned to open the pantry? That’s when my Crockpot Chicken and Rice swoops in like the dinner-time hero it is. This dish is creamy, comforting, and so hands-off you could practically forget you’re making dinner… until that heavenly smell starts wafting through your house.

If you’ve got picky eaters, a hectic schedule, or just a craving for something cozy, this one checks all the boxes. Bonus: it works for busy weeknights, lazy Sundays, and even meal prep for the week ahead.

Why You’ll Love This Crockpot Chicken and Rice

Minimal prep – You toss it in, turn it on, and let the crockpot do the heavy lifting.
All-in-one meal – Juicy chicken, fluffy rice, savory seasonings, and a touch of creamy goodness all in one pot.
Kid-friendly – No strange veggies hiding in there (unless you want to sneak them in).

Ingredients You’ll Need

Boneless, skinless chicken breasts – Stays tender and shreds beautifully.
Long-grain white rice – Cooks up fluffy without turning into mush.
Chicken broth – Adds depth of flavor and keeps everything moist.
Cream of chicken soup – For that creamy, stick-to-your-ribs texture.
Seasonings – Think garlic powder, onion powder, salt, pepper—keep it simple but flavorful.
Butter – A little richness never hurt anybody.
Optional veggies – Frozen peas or carrots if you want to sneak in some color.

How to Make It

Layer it right – Chicken on the bottom, rice on top, then pour broth over everything.
Add flavor early – Sprinkle your seasonings before the liquid goes in so they really soak in.
Creamy finish – Stir in cream of chicken soup and butter toward the end for the perfect texture.
Let it rest – Give it a few minutes after cooking so the rice can finish absorbing all that goodness.

Nova’s Tips for Perfect Crockpot Chicken and Rice

Don’t peek too much – Every time you lift the lid, you let out heat and slow down the cooking.
Low and slow wins – This recipe really shines when cooked on low for 6–7 hours.
Want extra flavor? – Add a splash of white wine to the broth. (Yes, you can also sip some.)
Meal prep magic – Portion leftovers into containers and refrigerate for up to 4 days.

A Little Story from My Kitchen

The first time I made this, my husband walked in and said, “It smells like Sunday dinner in here.” I told him it was Tuesday and I’d barely lifted a finger. That’s when I knew this recipe was a keeper.

FAQs

Can I use brown rice instead of white?
Yes, but it’ll need more broth and longer cooking time. Check it around the 7–8 hour mark.

Can I make this dairy-free?
Absolutely—swap the cream of chicken soup for a dairy-free version or use coconut milk for a different twist.

How do I keep the rice from overcooking?
Add it halfway through if you like a firmer texture, but I love it when it soaks up all the flavor from the start.

This Crockpot Chicken and Rice isn’t just dinner—it’s a cozy hug in a bowl. The kind you’ll come back to again and again, especially when life gets messy and time feels short. Trust me, once you smell it simmering away, you’ll be counting down the minutes until it’s time to grab a spoon.

Crockpot Chicken and Rice That Practically Cooks Itself

Author: Nova
Total Time: 5 hours 40 minutes (LOW) or 3 hours 30 minutes (HIGH)
Yield: 6 servings 1x

Print Recipe

Description

Crockpot Chicken and Rice that’s creamy, cozy, and wildly easy. Juicy chicken, fluffy rice, and savory seasonings cook low and slow for a family-friendly dinner—perfect for busy weeknights, lazy Sundays, or meal prep.

Ingredients

Scale

1 1/2 lbs boneless, skinless chicken breasts (about 3–4)

1 1/2 cups long‑grain white rice, rinsed until water runs clear

3 cups low‑sodium chicken broth

1 (10.5‑oz) can condensed cream of chicken soup

2 Tbsp unsalted butter, cut into small pieces

1 tsp kosher salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

1 tsp dried parsley (or Italian seasoning)

1 cup frozen peas and carrots, thawed (optional)

1/2 cup shredded sharp cheddar, for serving (optional)

Fresh parsley, chopped, for garnish (optional)

Instructions

1. Spray a 5–6 quart slow cooker with nonstick spray (or line with a slow‑cooker liner). Lay chicken breasts in a single layer on the bottom.

2. Whisk chicken broth with salt, pepper, garlic powder, onion powder, paprika, and dried parsley. Pour half over the chicken.

3. Add rinsed rice in an even layer over the chicken. Pour the remaining seasoned broth over the rice. Do not stir.

4. Cover and cook on LOW for 4 1/2 to 5 1/2 hours (or HIGH for 2 1/2 to 3 hours), until rice is tender and chicken reaches 165°F.

5. Stir in the condensed cream of chicken soup and the butter. If using peas and carrots, fold them in now. Cover and cook on LOW for 20–30 minutes more to warm through and thicken.

6. Shred or cube the chicken directly in the slow cooker and gently fold everything together. If the mixture looks too thick, splash in 1/4–1/2 cup hot broth or water.

7. Taste and adjust seasoning with additional salt and pepper. Top with cheddar and parsley, if desired. Serve warm.

Notes

Rice texture tips: Rinsing the rice prevents gumminess. If you prefer firmer rice, add it after the first hour of cooking on LOW.

Brown rice option: Use 1 1/2 cups long‑grain brown rice + 3 3/4 cups broth and cook on LOW for 6 1/2–7 1/2 hours before adding soup and butter.

Veggie boosts: Stir in 1 cup thawed peas and carrots, 1 cup steamed broccoli florets, or 1 small sautéed onion during the final 30 minutes.

Dairy‑free: Use a dairy‑free condensed “cream of chicken” or substitute 1 cup unsweetened coconut milk + 1 tsp chicken bouillon paste.

Add‑ins: For extra richness, add 1/4 cup grated Parmesan with the butter. For Southwest flair, swap paprika for 1/2 tsp chili powder and add a can of drained corn.

Make‑ahead & storage: Refrigerate in airtight containers for up to 4 days or freeze up to 2 months. Reheat gently with a splash of broth or milk.

Salt note: If using regular (not low‑sodium) broth, start with 1/2 tsp kosher salt and add more to taste at the end.

Yield guide: Makes about 6 servings (roughly 1–1 1/2 cups each).

Prep Time: 10 minutes
Cook Time: 5 hours (LOW) or 3 hours (HIGH) + 30 minutes finish
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: About 1–1 1/2 cups
Calories: 460
Sugar: 3 g
Sodium: 820 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 34 g
Cholesterol: 110 mg

Keywords: Crockpot Chicken and Rice, slow cooker chicken, creamy chicken and rice, busy weeknights, meal prep, family dinner