Here’s a simple, comforting Crock Pot Chicken and Rice—creamy, cozy, and perfect for an easy set-and-forget meal.
Crock Pot Chicken and Rice
Ingredients (4–6 servings)
- 1½–2 lbs boneless, skinless chicken breasts or thighs
- 1 cup uncooked long-grain white rice (not instant)
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
- 1 small onion, diced (optional)
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried parsley or thyme
- Salt and black pepper, to taste
- 1 cup frozen peas or carrots (optional)
- 2 tbsp butter (optional, for richness)
Instructions
- Layer ingredients
Lightly grease the slow cooker.
Place chicken in the bottom. Season with salt, pepper, paprika, and herbs. - Add rice & liquid
Scatter rice, onion, and garlic over chicken.
Pour in chicken broth and cream of chicken soup. Stir gently to combine. - Cook
Cover and cook:- LOW: 4–5 hours
- HIGH: 2½–3 hours
Chicken should be tender and rice fully cooked.
- Finish
Stir gently, shredding chicken if desired.
Add frozen veggies and butter. Cover and cook 15 more minutes.
Tips for Best Results
- Use long-grain rice (short-grain can get mushy)
- Don’t lift the lid while cooking
- For extra creaminess, stir in a splash of milk or cream at the end
Variations
- Cheesy: Add 1 cup shredded cheddar at the end
- Healthy: Use brown rice (add ½ cup more broth and cook 1 hour longer)
- Low-sodium: Use low-sodium soup and broth
- Herby: Add rosemary or Italian seasoning
If you want, I can give you a no-soup homemade version, a Mexican-style, or a low-carb crock pot chicken alternative.
