Crock Pot Chicken and Rice – Creamy, Cozy, and Effortlessly Delicious

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Few meals are as comforting and reliable as crock pot chicken and rice. It’s warm, creamy, filling, and made almost entirely hands-off—exactly the kind of recipe busy families rely on week after week. With tender slow-cooked chicken, perfectly soft rice, and a rich, savory sauce, this dish delivers classic comfort food with minimal effort.

This slow cooker chicken and rice recipe is perfect for hectic weekdays, chilly evenings, or anytime you want a nourishing meal without standing over the stove. Everything cooks together in one pot, allowing the flavors to meld beautifully while you go about your day.

Why Crock Pot Chicken and Rice Always Works

Chicken and rice is a timeless combination found in cuisines all over the world, but the slow cooker version stands out for its simplicity and texture. Cooking the chicken low and slow ensures it stays juicy and tender, while the rice absorbs the seasoned broth and creamy base, becoming rich and flavorful instead of bland.

Unlike stovetop or oven versions, the crock pot eliminates constant monitoring. This makes it ideal for beginners, busy parents, or anyone who wants dependable results every time.

Ingredients

  • 1½ lbs boneless, skinless chicken breasts
  • 1 cup long-grain white rice (uncooked)
  • 2½ cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 3 tablespoons butter, cubed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika (optional)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Lightly grease the inside of your crock pot.
  2. Place chicken breasts in the bottom of the slow cooker.
  3. Season chicken evenly with salt, pepper, and paprika.
  4. Add diced onion and minced garlic over the chicken.
  5. Sprinkle uncooked rice evenly across the crock pot.
  6. Pour in chicken broth and cream of chicken soup. Stir gently to combine without disturbing the chicken too much.
  7. Dot butter pieces evenly over the top.
  8. Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until chicken is cooked through and rice is tender.
  9. Shred chicken directly in the crock pot using two forks and stir everything together.
  10. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve warm.

Crock Pot Chicken and Rice

A creamy slow cooker comfort meal made with tender chicken, rice, and savory seasonings.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Dinner, Main
Cuisine: American
Calories: 420

Ingredients
  

  • 1.5 lbs chicken breasts boneless, skinless
  • 1 cup long-grain white rice uncooked
  • 2.5 cups chicken broth
  • 10.5 oz cream of chicken soup
  • 3 tbsp butter cubed

Equipment

  • Crock pot / slow cooker
  • Measuring cups
  • Mixing spoon

Method
 

  1. Add chicken to crock pot and season.
  2. Add rice, broth, soup, onion, and garlic.
  3. Cook on low or high until tender.
  4. Shred chicken and stir before serving.

Notes

Stir gently after shredding chicken for creamy texture.

Pro Tips for Perfect Results

  • Use long-grain white rice only—brown or instant rice cook differently
  • Stir gently at the end to keep rice creamy, not mushy
  • If rice looks dry, add ¼ cup broth and cook 15 minutes longer
  • Shredding chicken inside the crock pot keeps it moist

Variations

  • Creamy Veggie Version: Add peas or carrots during the last 30 minutes
  • Cheesy Chicken & Rice: Stir in 1 cup shredded cheddar at the end
  • Herb Boost: Add thyme or rosemary for extra flavor
  • Healthier Swap: Use low-sodium soup and broth

Serving Suggestions

Crock pot chicken and rice is a complete meal on its own, but it pairs well with steamed green beans, roasted broccoli, or a crisp side salad. Warm dinner rolls or biscuits make it even more comforting.

Storage & Meal Prep

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed. This recipe also freezes well for up to 2 months.

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