There’s just something about a warm, cheesy bowl of chicken and rice that takes you straight back to the comfort of home.
This slow cooker version is one of those cozy, no-fuss meals you’ll find yourself making on repeat—especially on busy weeknights when you need something hearty, filling, and totally satisfying.
Toss everything in the crockpot, let it do its thing, and come back to tender chicken, creamy rice, and melty cheddar goodness.
It’s the kind of meal the whole family will love—even the picky eaters!
Serve it up with a simple salad or some steamed veggies, and dinner’s done.
For the Chicken and Rice
- Chicken – Use boneless, skinless chicken breasts cut into 1-inch pieces. You can also swap for chicken thighs if you prefer a richer flavor.
- Minced Garlic – Adds a depth of savory flavor to the dish.
- Black Pepper & Salt – Simple seasonings to enhance the taste.
- Onion – Chopped for extra flavor and texture.
- Chicken Broth – Provides moisture and infuses the rice with flavor while cooking.
- Cream of Chicken Soup – Makes the dish extra creamy and comforting.
- Brown Rice – Holds up well in the crockpot and absorbs all the delicious flavors. Avoid white rice as it may become mushy.
- Cheddar Cheese – Stirred in at the end for a melty, cheesy finish.
Crock Pot Chicken and Rice
A hearty, cheesy, and comforting one-pot meal made easy in your slow cooker. Perfect for busy weeknights!
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Servings: 6
Notes
Ingredients
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon minced garlic
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ onion, chopped
- 3 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1½ cups uncooked brown rice
- 2 cups shredded cheddar cheese
Instructions
- Combine ingredients:
Add the chicken, garlic, salt, pepper, onion, chicken broth, cream of chicken soup, and brown rice to your crock pot. Stir everything together until well mixed. - Slow cook:
Cover and cook on high for 3½ to 4 hours, or until the rice is fully cooked and has absorbed the broth. - Add cheese:
Stir in the shredded cheddar cheese. Cover again and let the cheese melt from the heat of the dish, about 5 to 7 minutes. - Serve:
Stir and serve warm. Enjoy!
Tips & Notes
- Use brown rice: It holds up better during the long cook time. Avoid white rice—it may become mushy.
- Adjust thickness: If the dish is too thick, stir in extra chicken broth a little at a time (about ¼ cup) until it reaches your desired consistency.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 424kcal | Carbohydrates: 42g | Protein: 23g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 1455mg | Potassium: 442mg | Fiber: 2g | Sugar: 1g | Vitamin A: 486IU | Vitamin C: 10mg | Calcium: 308mg | Iron: 2mg
- Can I use white rice instead of brown rice?
It’s best to use brown rice for this recipe, as it holds up better during the longer cooking time in the slow cooker. White rice may become mushy due to its shorter cooking time. - How can I prevent the dish from becoming too dry?
If you notice the rice looking dry during cooking, you can add more hot liquid to ensure it cooks properly. Additionally, using chicken thighs instead of breasts can add more moisture and flavor. - Should I cook the rice separately before adding it to the slow cooker?
No, there’s no need to pre-cook the rice. Adding uncooked rice directly to the slow cooker allows it to absorb the flavors of the dish as it cooks. - Can I add vegetables to this recipe?
Yes, you can enhance the dish by adding vegetables like peas and carrots. Simply stir them in with the other ingredients before cooking. - How do I prevent the rice from becoming mushy?
To avoid mushy rice, avoid over-stirring during cooking, as this can cause the grains to break down. Additionally, using the correct rice-to-liquid ratio and cooking on the appropriate heat setting will help maintain the desired texture.
