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
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