Slow Cooker Chicken and Rice

A slow cooker with the cheesy chicken and rice and a wooden serving spoon with some on it.

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.

Course Dinner, Slow Cooker

Cuisine American

Keyword slow cooker chicken and rice

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 541kcal

Author Jessica - Together as Family

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.

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