Crock Pot Chicken and Rice Recipe
I don’t know about you, but when it comes to weeknight dinners, I’m all about simplicity without sacrificing flavor. That’s why this crock pot chicken and rice recipe has been a go-to in my kitchen for as long as I can remember. It’s one of those dishes that feels like a warm hug after a long day—hearty, cheesy, and utterly satisfying. Plus, there’s something magical about tossing a few ingredients into the crock pot in the morning and coming home to a meal that’s practically cooked itself.
So, let me walk you through the magic of this crock pot chicken and rice recipe—why it works so well and how you can make it your own. Trust me, this one’s a keeper.
Comfort food, made easy 🍲
If you’ve ever had one of those days where cooking sounds like a monumental task (we’ve all been there), this recipe will be your best friend. What I love most about it—aside from how easy it is—is how filling and delicious it turns out every time. The chicken stays tender, the rice cooks to the perfect texture, and everything comes together in one creamy, cheesy pot of goodness.
I remember the first time I made this, I was skeptical. Chicken, rice, soup, and cheese in a slow cooker—could it really be that simple? Spoiler alert: it can, and it’s a game-changer. There’s no pre-cooking, no complicated steps—just throw everything in and let your crock pot do its thing.
My “a-ha” moment with crock pot chicken and rice
A couple of years ago, I was in the middle of a hectic workday, juggling deadlines and conference calls, and all I wanted was a hot meal at the end of it. But I had zero energy to cook anything elaborate. That’s when I decided to try this recipe. I literally just threw everything in the crock pot during my lunch break—chicken, rice, broth, cream of chicken soup, you name it. When I walked into the kitchen hours later, the smell alone was enough to make me do a happy dance.
As I stirred in the cheese and watched it melt into the perfectly cooked rice, I realized I’d stumbled onto something special. It’s since become my secret weapon for busy weeknights, lazy Sundays, and even meal preps when I want something comforting but not time-consuming.
A little backstory on chicken and rice dishes
Now, chicken and rice is a combination that spans across cultures. From arroz con pollo in Latin America to chicken biryani in India, the humble duo of poultry and grains has taken on countless delicious forms around the world. What I love about this crock pot version is that it’s a simplified, American comfort food spin—essentially a casserole that cooks itself.
Casserole-style chicken and rice dishes became especially popular in the U.S. during the 1950s, when canned soups were often used as a quick way to add flavor and creaminess. This recipe sticks to that classic formula but with the added convenience of a slow cooker. The result? A dish that’s homey, creamy, and totally satisfying, without all the fuss.
Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”
Chicken breasts: These are the backbone of the dish, providing lean protein that turns super tender in the crock pot. If you prefer, you can easily swap in chicken thighs for a juicier bite. I’ve done this on occasion, and the extra richness from the thighs is always a hit.
Brown rice: This grain holds up beautifully in the slow cooker, staying chewy without turning to mush. If you’re out of brown rice, no worries—you can use white rice instead. Just keep an eye on the cooking time, since white rice tends to cook faster and might only need 2.5 to 3 hours.
Chicken broth: The broth is what keeps everything moist and flavorful as it cooks. I like to use a low-sodium variety so I can control the salt level. You can also switch it up with vegetable broth or bone broth if that’s what you have on hand.
Cream of chicken soup: This ingredient is what gives the dish its creamy texture. If you’re not a fan of canned soups, you can make your own cream of chicken substitute by whisking together a roux with some milk and chicken stock. It’s a little extra effort but totally worth it if you prefer a homemade touch.
Cheddar cheese: The cheese takes this dish from good to “please can I have seconds?” territory. Sharp cheddar works best because its strong flavor stands out, but feel free to play around with different cheeses—Monterey Jack or even a smoky gouda would be fun twists.
Garlic, onion, salt, and pepper: These are your flavor builders. I always say, don’t skimp on the garlic—it adds a wonderful depth of flavor. If you’re out of fresh garlic, a half-teaspoon of garlic powder will do in a pinc

Kitchen gear: What you need (and what you can totally skip)
All you really need for this recipe is a crock pot. I personally use a 6-quart slow cooker, which has enough room for everything to cook evenly. If you don’t have one, a Dutch oven on low heat can work, but you’ll need to babysit it more to ensure the rice doesn’t stick or burn.
A cheese grater is also handy for shredding your cheddar. Pre-shredded cheese works too, but grating it fresh gives you that perfect melt without any added preservatives that sometimes make pre-shredded cheese a little less smooth.
Step-by-step: My foolproof method (and a few hard-learned lessons)
- Toss in the ingredients: Place your chicken, garlic, onion, salt, pepper, chicken broth, cream of chicken soup, and brown rice into the crock pot. Give it a good stir to make sure everything is evenly distributed. Trust me, this step helps prevent any random clumps of rice from cooking unevenly.
- Set it and forget it: Cover and cook on high for 3.5-4 hours. Resist the temptation to lift the lid too often (I’ve been guilty of this). Every time you open the crock pot, you release heat and slow down the cooking process.
- Cheese time!: When the rice has absorbed all the broth and the chicken is cooked through, sprinkle the shredded cheddar over the top. Give it another gentle stir, then cover and let it sit for about 5-7 minutes until the cheese melts into the rice.
- Serve and enjoy: Give everything a final stir to combine, then dish it up while it’s warm and gooey. The best part is that first bite—comfort in a bowl!

Variations and adaptations: Make it your own
One of the best things about this recipe is how adaptable it is. Here are a few variations I’ve tried over the years:
- Vegan version: Swap the chicken for chickpeas or tofu, use vegetable broth, and opt for a dairy-free cheese or nutritional yeast to give it a cheesy flavor.
- Gluten-free: Double-check your cream of chicken soup or make your own to ensure it’s gluten-free, then follow the rest of the recipe as-is.
- Spice it up: Stir in a teaspoon of smoked paprika or a pinch of cayenne for a little heat. I’ve even added a spoonful of sriracha at the end for a spicy kick.
- Seasonal additions: Throw in some fresh or frozen veggies like peas, carrots, or spinach during the last 30 minutes of cooking. This adds color and a little extra nutrition.
How to serve it up
I love serving this crock pot chicken and rice with a sprinkle of fresh parsley on top for a pop of color. It also pairs wonderfully with a side of roasted broccoli or a simple green salad to balance out the richness. If I’m feeling extra fancy (or if guests are coming over), I’ll serve it in shallow bowls with a drizzle of olive oil or a squeeze of fresh lemon juice for brightness.
What to drink with it?
When it comes to drink pairings, I’m a sucker for a crisp white wine with this dish. Something like a sauvignon blanc or a lightly oaked chardonnay works well to cut through the creaminess of the cheese. If wine isn’t your thing, a refreshing iced tea or even a sparkling water with a slice of lemon makes a lovely accompaniment.
Storing and reheating tips
This dish stores beautifully, which is a huge win in my book. Just pop any leftovers in an airtight container and refrigerate for up to 3 days. When you’re ready to reheat, microwave it in 30-second bursts, stirring in between to ensure it heats evenly. If it seems a little dry, a splash of chicken broth will bring it back to life.
Freezing is also an option! Just make sure to cool the dish completely before transferring to a freezer-safe container. It will keep for up to 3 months. Thaw it in the fridge overnight, then reheat on the stove or in the microwave.
Scaling the recipe
If you’re cooking for a crowd, this recipe doubles easily—just make sure your crock pot is big enough. I’ve found that when doubling, the cooking time doesn’t change much, but be sure to give it an extra stir halfway through to make sure everything cooks evenly.
Potential hiccups (and how to avoid them)
- Rice too mushy? That might happen if it overcooks. Check it around the 3-hour mark to see if it’s done to your liking.
- Too salty? This can happen if your broth or cream of chicken soup is on the salty side. I always recommend using low-sodium broth for this reason.
Wrap it up: You’ve got this!
So there you have it—an easy, comforting, and endlessly adaptable crock pot chicken and rice recipe that’s perfect for busy nights or lazy weekends. Whether you stick to the classic version or put your own twist on it, I’m sure it’ll become a staple in your household, just like it has in mine. Give it a try, and don’t be surprised if your family requests it again (and again)!

Frequently asked questions
Q: Can I use white rice instead of brown rice?
A: Yes, but keep an eye on the cooking time—white rice cooks faster and may only need 2.5 to 3 hours.
Q: Can I freeze leftovers?
A: Absolutely! Just cool the dish completely before freezing. It will keep for up to 3 months.
Q: What can I use instead of cream of chicken soup?
A: You can make your own by whisking together a roux with some milk and chicken stock, or use a cream of mushroom or celery soup for a different flavor.
Q: Can I add vegetables to this recipe?
A: Definitely! Frozen peas, carrots, or even spinach make great additions. Just stir them in during the last 30 minutes of cooking.
Q: How do I prevent the rice from becoming mushy?
A: Make sure to use brown rice, as it holds up better during slow cooking. Also, resist the temptation to lift the lid too often, as this can affect cooking time.

Crock Pot Chicken and Rice Recipe
Make this easy, comforting crock pot chicken and rice recipe for a cheesy, satisfying meal. Perfect for busy weeknights!
- Total Time: 4 hours
- Yield: 4 1x
Ingredients
- 2 boneless skinless chicken breasts (cut into 1 inch pieces)
- 1 teaspoon minced garlic
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 onion chopped
- 3 cups chicken broth
- 1 can cream of chicken soup (10.5 oz can)
- 1 1/2 cup brown rice (uncooked)
- 2 cups cheddar cheese (shredded)
Instructions
- Toss in the ingredients: Place your chicken, garlic, onion, salt, pepper, chicken broth, cream of chicken soup, and brown rice into the crock pot. Give it a good stir to make sure everything is evenly distributed. Trust me, this step helps prevent any random clumps of rice from cooking unevenly.
- Set it and forget it: Cover and cook on high for 3.5-4 hours. Resist the temptation to lift the lid too often (I’ve been guilty of this). Every time you open the crock pot, you release heat and slow down the cooking process.
- Cheese time!: When the rice has absorbed all the broth and the chicken is cooked through, sprinkle the shredded cheddar over the top. Give it another gentle stir, then cover and let it sit for about 5-7 minutes until the cheese melts into the rice.
- Serve and enjoy: Give everything a final stir to combine, then dish it up while it’s warm and gooey. The best part is that first bite—comfort in a bowl!
Notes
How to serve it up
I love serving this crock pot chicken and rice with a sprinkle of fresh parsley on top for a pop of color. It also pairs wonderfully with a side of roasted broccoli or a simple green salad to balance out the richness. If I’m feeling extra fancy (or if guests are coming over), I’ll serve it in shallow bowls with a drizzle of olive oil or a squeeze of fresh lemon juice for brightness.
- Prep Time: 30 minutes
- Cook Time: 3.5-4 hours
- Category: Dinner