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Slow Cooker Chicken and Rice is an easy, dump & go crockpot dinner recipe with easy prep and inexpensive simple ingredients. Chunks of tender chicken, rice, and frozen veggies bake in a creamy mushroom chicken broth base with dried seasonings.
If you want the casserole form of chicken and rice – be sure and make my Chicken and Rice Casserole that bakes in one dish in the oven.
Delicious Slow Cooker Chicken and Rice Recipe
Chicken and rice casserole made in the slow cooker! Yes, this easy prep & easy cooking process slow cooker meal is just what your dinner table needs. Simply throw everything into the crockpot and let it work its magic.
Chicken and rice is a cheap chicken recipe that is inexpensive to make and the ingredients are things that you can easily keep on hand. I just have to buy some fresh chicken breasts and dinner is good to go.
It’s a family favorite and complete meal in one with grains from the rice, vegetables, and protein from the tender chunks of seasoned chicken. The best part is that it is picky eater approved – because what kid doesn’t like chicken, rice, and cheese ❤︎
Simple Ingredients Needed
- Boneless, Skinless Chicken Breasts : You need 1.5 pounds of chicken breasts, which is equal to about 2 large pieces or 3 smaller ones.
- Chicken Broth : Other options include chicken stock, chicken bone broth, or use water + chicken bouillon. I use full salted chicken broth, especially in slow cooker recipes, because the longer cook time tends to mute flavors over time; so using full salted broth helps flavor everything.
- Cream of Mushroom Soup : Can also use cream of chicken soup.
- Long Grain White Rice : Make sure this is the only rice you are using! It’s not the same thing as instant white rice or instant rice (those will turn the rice dish into absolute mush). Use uncooked, dry long-grain white regular rice only.
- Frozen Peas and Carrots : No need to thaw them beforehand.
- Onion Powder, Garlic Powder, Italian Seasoning, Black Pepper : Simple dry seasonings needed for the chicken and rice casserole in the slow cooker.
- Shredded Cheddar Cheese : Any cheese variety can be used here. I like using mild cheddar cheese but other great options are medium or sharp cheddar, Pepper Jack for some spice, or Colby Jack cheese.
How To Make Easy Chicken and Rice In The Crock Pot (Printable Recipe Card)
Add the diced chicken, chicken broth, cream of mushroom soup, long-grain white rice, frozen peas and carrots, and dried seasonings into the slow cooker. Stir together.
Cover with the lid and cook on LOW heat for 6-7 hours or HIGH heat for 3-4 hours.
Sprinkle the shredded cheese over top, cover with the lid, and let it cook a few additional minutes just until the cheese is fully melted.
Serve it warm. Enjoy!
How To Store Leftovers and Reheating Instructions
Any leftover slow cooker chicken and rice should be stored in an airtight container, in the refrigerator, for 3-4 days.
To reheat, place single servings in the microwave for 30-45 seconds at a time, stirring between each internal, until it is thoroughly heated. I recommend placing a paper towel over the top to keep it from popping and making a mess as it heats.
To freeze, place leftovers inside a freezer-safe bag or container, and freeze for up to 3 months. Defrost in the fridge overnight before reheating for serving. I don’t love the texture of frozen rice that has been thawed and reheated, so I never freeze this recipe, but you can freeze it if wanted. Just note that the textures may be a bit different.
Substitution Ideas For Chicken and Rice & Ingredient Notes
- Chicken Breasts : Boneless, skinless chicken thighs are another option if you prefer a dark meat or more tender option. If using frozen chicken breasts make sure they are completely thawed before adding them into the slow cooker; to avoid too much liquid in the slow cooker which will affect the final texture of the chicken and rice casserole.
- Chicken Broth : Chicken stock, chicken bone broth, low-sodium option, or use water + chicken bouillon. I prefer using full salted chicken broth or chicken bone broth when I make this recipe.
- Condensed Cream of Mushroom Soup : There are lots of alternative options for this one. Use cream of chicken, cream of chicken with herbs, cream of onion, cream of celery, etc. The cream of mushroom provides the most flavor but any of them can be substituted.
- Frozen Peas and Carrots : Use your preferred frozen vegetable such as corn or green beans. Or you can use all carrots or all frozen peas instead of a mix.
- Long-Grain White Rice : NO substitutes for this one!
- Shredded Cheddar Cheese : Any variety of cheese can be used. I like using mild or medium cheddar cheese when I make this easy dinner recipe. Use Pepper Jack for some spice, or Colby Jack is a great option too for this recipe. For best results, shred your own cheese from a block of cheese on a cheese grater.
Recipe FAQs
Can I Sauté and Brown The Chicken Before Adding It?
You don’t have to brown the chicken chunks before adding them, but you can if you want to. Browning the chicken first, in some olive oil, is usually done to help sear in the flavor. It is an extra step that’s not needed but if you prefer the chicken with a sear, then go ahead and do it.
How Can I Make It Spicy?
Use shredded Pepper Jack cheese. Use cayenne pepper instead of black pepper. You could also add some chili power as well.
Can I Use Instant 1-Minute Rice?
NO! Please do not try to use anything other than long grain white rice in this recipe. The liquid ratios are perfect for the recipe as written. Using instant white rice will turn the texture to mush with the longer cook time, and the liquid won’t absorb because the liquid to rice ratio will be off.
Can I Use Pre-Shredded Cheese Or Should I Shred It Myself?
I highly recommend buying a block (8 oz) of cheese and using a cheese grater to shred it yourself. It will taste better, melt smoother, and it’s just much better than the bagged stuff. Of course, to save time and prep, you can use bagged pre-shredded cheese if that’s what you prefer.
Can I Use Frozen Chicken Breasts?
I don’t recommend using frozen chicken in this slow cooker recipe. As the chicken thaws in the slow cooker, it will give off additional liquid and moisture, which could affect the texture of the final dish. If you have frozen chicken to use, let it thaw completely in the fridge before dicing it up and putting it into the slow cooker.
Try These Other Chicken and Rice Dinners
- One Pot Queso Chicken and Rice
- Chicken Broccoli Rice Casserole
- Slow Cooker Creamy Chicken Wild Rice Soup
- One Pot Cheesy Taco Rice
- Rice-a-Roni Chicken Soup
- One Pot Cheesy Chicken Broccoli Rice
- Cheesy Chicken Taco Rice
Slow Cooker Chicken and Rice
Ingredients
- 1½ pounds boneless, skinless chicken breasts (cut into 1-inch chunks)
- 2 cans (10.5 oz each) condensed cream of mushroom soup
- 2 cups chicken broth
- 1½ cups long-grain white rice (dry, uncooked)
- 1 cup frozen peas and carrots
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese
Instructions
- Add the diced chicken, cream of mushroom soup, chicken broth, long-grain white rice, frozen peas and carrots, and dried seasonings into the slow cooker. Stir together.1½ pounds boneless, skinless chicken breasts, 2 cans (10.5 oz each) condensed cream of mushroom soup, 2 cups chicken broth, 1½ cups long-grain white rice, 1 cup frozen peas and carrots, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon black pepper
- Cover with the lid and cook on LOW heat for 6-7 hours or HIGH heat for 3-4 hours. *When it's done cooking, the rice should be tender and soft, most the liquid should be absorbed (if not, leave the lid off at the end of the cook time so it can absorb the remaining liquid), and the chicken should be at a safe internal temperature of 165℉. I prefer cooking this low & slow on low heat.
- Sprinkle the shredded cheese over top, cover with the lid, and let it cook a few additional minutes just until the cheese is fully melted. Serve warm & enjoy!2 cups shredded cheddar cheese
Notes
- Chicken Breasts : Boneless, skinless chicken thighs are another option if you prefer a dark meat or more tender option. If using frozen chicken breasts make sure they are completely thawed before adding them into the slow cooker; to avoid too much liquid in the slow cooker which will affect the final texture of the chicken and rice casserole.
- Chicken Broth : Chicken stock, chicken bone broth, low-sodium option, or use water + chicken bouillon. I prefer using full salted chicken broth or chicken bone broth when I make this recipe.
- Condensed Cream of Mushroom Soup : There are lots of alternative options for this one. Use cream of chicken, cream of chicken with herbs, cream of onion, cream of celery, etc. The cream of mushroom provides the most flavor but any of them can be substituted.
- Frozen Peas and Carrots : Use your preferred frozen vegetable such as corn or green beans. Or you can use all carrots or all frozen peas instead of a mix.
- Long-Grain White Rice : NO substitutes for this one! For best results, place the rice into a fine mesh strainer and run cold water over it until it runs clear below the rice. Tap it against the sink to get rid of as much water as possible from the rice before adding it into the slow cooker.
- Shredded Cheddar Cheese : Any variety of cheese can be used. I like using mild or medium cheddar cheese when I make this easy dinner recipe. Use Pepper Jack for some spice, or Colby Jack is a great option too for this recipe. For best results, shred your own cheese from a block of cheese on a cheese grater.
Nutrition
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